Post by smokey on Aug 7, 2014 17:32:41 GMT 10
I will leave out the actual pickling of beef to make pastrami as that really is a topic that should stand alone.
This is a recipe I came up with that most would have seen, however I will try to explain why I added certain things.
Here is the mix;
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 flakes
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
First of all, Pastrami is all about the pepper and coriander, Everything else is an add on.
The cardamon adds a higher level of pepper flavour without turning the flavours into some sort of curry.
Mustard seed is optional but just goes well with pickled beef.
Chilli flakes are optional but also give a hint of red flecked through, so looks good as well as adding some heat.
Garlic flakes, Powder can be substituted , Just a simple back bone , It is also sweet and adds "Stick" to the rub.
Parsley, Pure and simple for colour, Any green savoury herb will fit this bill.
Poppy seeds are for mouth feel, the crunch and nutty flavour they give I'm yet to find an alternative.
Celery seed is for replacing the lack of salt, It's a fool on the tounge and also gives a yin yang to the pepper.
Its also easy to over do the celery seed as it can mask the coriander.
The remaining onion, Cumin ( another pepper flavour) and paprika are classic representative USA flavours that also , being powders help multy layer the rub.
What is multy layer rub?
When you work your pickled beef to work out the miglobin or even rub with a mustard (I don't recommend mustard), Having a rub that has fines in it do the first level do sticking.
These fines will somewhat liquefy and create there own glue with the Miglobin and form a cement for the larger elements of the mix to stick to.
Why No salt?
The cured meat already has salt so no more is needed, Also salt will draw water and make a mess when wrapping the mix packed meat in glad wrap overnight. I use this rub for brisket, beef short ribs, etc that are not pickled but add salt and sugar in those instance.
There you have it
This is a recipe I came up with that most would have seen, however I will try to explain why I added certain things.
Here is the mix;
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 flakes
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
First of all, Pastrami is all about the pepper and coriander, Everything else is an add on.
The cardamon adds a higher level of pepper flavour without turning the flavours into some sort of curry.
Mustard seed is optional but just goes well with pickled beef.
Chilli flakes are optional but also give a hint of red flecked through, so looks good as well as adding some heat.
Garlic flakes, Powder can be substituted , Just a simple back bone , It is also sweet and adds "Stick" to the rub.
Parsley, Pure and simple for colour, Any green savoury herb will fit this bill.
Poppy seeds are for mouth feel, the crunch and nutty flavour they give I'm yet to find an alternative.
Celery seed is for replacing the lack of salt, It's a fool on the tounge and also gives a yin yang to the pepper.
Its also easy to over do the celery seed as it can mask the coriander.
The remaining onion, Cumin ( another pepper flavour) and paprika are classic representative USA flavours that also , being powders help multy layer the rub.
What is multy layer rub?
When you work your pickled beef to work out the miglobin or even rub with a mustard (I don't recommend mustard), Having a rub that has fines in it do the first level do sticking.
These fines will somewhat liquefy and create there own glue with the Miglobin and form a cement for the larger elements of the mix to stick to.
Why No salt?
The cured meat already has salt so no more is needed, Also salt will draw water and make a mess when wrapping the mix packed meat in glad wrap overnight. I use this rub for brisket, beef short ribs, etc that are not pickled but add salt and sugar in those instance.
There you have it
