Wagyu Brisket to pastrami
Wagyu Brisket to pastrami
I have just ordered some wagyu brisket i was wondering if any one has a salt brine recipe that they could share that i could use to corn the beef and then turn in into homemade pastrami?
I also have pink salt which i would like to use in it for colour and have an injector etc
Regards
I also have pink salt which i would like to use in it for colour and have an injector etc
Regards
Re: Wagyu Brisket to pastrami
Probably a good choice to make pastrami with.
There is a spice mix I Posted hereabouts that can also be added to the brine and then used as the cover rub.
Just can't find where I posted it.
Edit, Here it is, You would only need a tea spoon in the brine if doing it in a zip lock bag.
Definitely use the pink salt.
SMOKEYS Pastrami Rub
In a coffee bean blender or wiz blender; (Each rough ground seporate)
2 Tbs whole pepper berrys
2 Tbs whole corriander seeds
1 tsp cardamon seed
1 tsp mustard seed
1 tsp chilly flakes or to taste
Then add straight from the jar;
1 Tbs dried garlic
1 tsp parsley flakes
1 tsp poppy seeds
1/2 tsp celerly seeds
1/4 tsp onion powder
1/4 tsp cumin powder
1/4 tsp paprika
My updated recipe
There is a spice mix I Posted hereabouts that can also be added to the brine and then used as the cover rub.
Just can't find where I posted it.
Edit, Here it is, You would only need a tea spoon in the brine if doing it in a zip lock bag.
Definitely use the pink salt.
SMOKEYS Pastrami Rub
In a coffee bean blender or wiz blender; (Each rough ground seporate)
2 Tbs whole pepper berrys
2 Tbs whole corriander seeds
1 tsp cardamon seed
1 tsp mustard seed
1 tsp chilly flakes or to taste
Then add straight from the jar;
1 Tbs dried garlic
1 tsp parsley flakes
1 tsp poppy seeds
1/2 tsp celerly seeds
1/4 tsp onion powder
1/4 tsp cumin powder
1/4 tsp paprika
My updated recipe
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Wagyu Brisket to pastrami
I'm a big fan of Smokeys pastrami rub, you wont go wrong there. Basic wet brine I use is 1/2 -1 cup salt (I use a cup), 1 cup brown sugar, tablespoon of cure no 1, 4.5 liter of water. Mix as many batches as needed to fully cover meat
Re: Wagyu Brisket to pastrami
thanks so much for that will make it alot easier now... how long would you suggest brining for?
Re: Wagyu Brisket to pastrami
Two weeks, if it is thicker than 50mm inject it. It probly would be fine after 10 days but a few extra days in the brine wont hurt. After brine wash and slice a little bit off and fry up for a taste test if its too salty soak overnight in non chlorinated water in the fridge. Dry overnight in fridge, it will become a bit sticky then roll in the rub, glad wrap and into the fridge again overnight. Its now ready to smoke. I like to cold smoke for a few hours then cook at 225f till the internal temp is 160f then reduce smoker temp to about 200f and hold meat at 160ish for an hr. Wrap in baking paper then foil and put in fridge to slice when cool. Slice thin across the grain or at this stage it can be steamed to about 200f if you want the NY style pastrami that falls apart. Everyone will have their own ideas on making pastrami, this is how I do it feel free to experiment.
Re: Wagyu Brisket to pastrami
^^^
I do it the same way.
Only thing I can add is if it's not sticky you can roll the meat around like a dough ball and slap it from hand to hand to bring out the sticky Miglobin, It's a much better glue then using something like mustard as a glue.
Once you have it covered in the mix, wrap in glad and let sit overnight then reapply some more mix just prior to smoking.
Because there is no salt in this mix, It should stay reasonably dry in the glad wrap but if it is a little moist, add more mix.
I do it the same way.
Only thing I can add is if it's not sticky you can roll the meat around like a dough ball and slap it from hand to hand to bring out the sticky Miglobin, It's a much better glue then using something like mustard as a glue.
Once you have it covered in the mix, wrap in glad and let sit overnight then reapply some more mix just prior to smoking.
Because there is no salt in this mix, It should stay reasonably dry in the glad wrap but if it is a little moist, add more mix.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Wagyu Brisket to pastrami
thankyou ooo i cant wait to try it now maybe i should get a cheaper cut of meat to try it out on first like silverside not corned and just see how i go?
Re: Wagyu Brisket to pastrami
With that fine a piece of meat, my only question would be why?
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Re: Wagyu Brisket to pastrami
These days if doing a few or in a hurry I go to a large meat market and get pre brined silverside for $5 a kilo and hands of pickled pork (front leg) for $4 a kilo. 48 hrs in cold water (water changed 3x) and then into the smoker.
Re: Wagyu Brisket to pastrami
wagyu pastrami would be amazing i would think? i dont know something different to try!!
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Re: Wagyu Brisket to pastrami
I can see it being a good thing to try, I'd be careful about the storage life once it's done, not sure how the Wagu fats will go as a cold meat.Rabika wrote:wagyu pastrami would be amazing i would think? i dont know something different to try!!
I'll be watching you and the Princess young Robert, got me thinking I should have a play as well!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Wagyu Brisket to pastrami
would be keen to have a run at it with you chris and see what we can get going!!
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Wagyu Brisket to pastrami
Yep we can probably do that...we'll talk! You have not been to the new venue yet!
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Wagyu Brisket to pastrami
if it's delicious as it sounds you probably don't have to worry about shelf life
BBQ Blog: The Gusface Grillah
Re: Wagyu Brisket to pastrami
i know really looking forward to checking the place out and seeing what its like. when i pick up the wagyu we can discuss it!!