K Kruger
TVWBB 1-Star Olympian
The original recipe I wrote as a response to a request. I used ingredients likely to be on hand, and that are the ingredients typically used for red pastrami, a version of pastrami found in some areas of New England.
Use Chris's suggestions for prepping and trimming, then replace the dry cure and rub as follows:
For the dry cure use:
1/4 cup Morton Tender Quick
1/4 cup paprika
3 tablespoons freshly ground black pepper
2 tablespoons granulated garlic powder
2 tablespoons ground coriander
1 tablespoon sugar
2 teaspoons granulated onion
Use the best Hungarian sweet paprika you can find.
Follow the curing and turning instructions. Rinse very well and soak as instructed.
For the cooking rub use:
3 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground coriander seeds, slightly coarse grind
1 teaspoon granulated garlic powder
1/2 teaspoon cayenne
*********************
A modified version --still red-- but using Aleppo for flavor and some heat, and switching some black pepper to white:
For the dry cure use:
1/4 cup Morton Tender Quick
1/4 cup Aleppo pepper
2 tablespoons freshly ground black pepper
1 tablespoon freshly ground white pepper
2 tablespoons granulated garlic powder
2 tablespoons ground coriander
1 tablespoon sugar
2 teaspoons granulated onion
For the cooking rub use:
3.5 tablespoons Aleppo pepper, ground slightly finer
2 teaspoons sugar
1 teaspoon freshly ground coriander seeds, slightly coarse grind
1 teaspoon granulated garlic powder
.25-.5 teaspoon cayenne
************************
For the finish, one can steam. Some discussion here and here.
Use Chris's suggestions for prepping and trimming, then replace the dry cure and rub as follows:
For the dry cure use:
1/4 cup Morton Tender Quick
1/4 cup paprika
3 tablespoons freshly ground black pepper
2 tablespoons granulated garlic powder
2 tablespoons ground coriander
1 tablespoon sugar
2 teaspoons granulated onion
Use the best Hungarian sweet paprika you can find.
Follow the curing and turning instructions. Rinse very well and soak as instructed.
For the cooking rub use:
3 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground coriander seeds, slightly coarse grind
1 teaspoon granulated garlic powder
1/2 teaspoon cayenne
*********************
A modified version --still red-- but using Aleppo for flavor and some heat, and switching some black pepper to white:
For the dry cure use:
1/4 cup Morton Tender Quick
1/4 cup Aleppo pepper
2 tablespoons freshly ground black pepper
1 tablespoon freshly ground white pepper
2 tablespoons granulated garlic powder
2 tablespoons ground coriander
1 tablespoon sugar
2 teaspoons granulated onion
For the cooking rub use:
3.5 tablespoons Aleppo pepper, ground slightly finer
2 teaspoons sugar
1 teaspoon freshly ground coriander seeds, slightly coarse grind
1 teaspoon granulated garlic powder
.25-.5 teaspoon cayenne
************************
For the finish, one can steam. Some discussion here and here.