<![CDATA[Tender Quick Pastrami]]>Does any have a good recipe for making pastrami using tender quick? I had one, but can’t find it now. Thanks in advance!

]]>https://waltonsdev.nodebb.com/topic/1413/tender-quick-pastramiRSS for NodeThu, 10 Sep 2026 21:57:46 GMTSat, 15 Jun 2019 14:37:40 GMT60<![CDATA[Reply to Tender Quick Pastrami on Thu, 27 Jun 2019 20:26:27 GMT]]>i use flat iron steak to make pastrami… i also have used store bought corn beef to make it…

]]>https://waltonsdev.nodebb.com/post/6396https://waltonsdev.nodebb.com/post/6396Thu, 27 Jun 2019 20:26:27 GMT<![CDATA[Reply to Tender Quick Pastrami on Tue, 25 Jun 2019 16:09:38 GMT]]>Tex_77 Thanks for the link! I’m going to have to give that a try!

]]>https://waltonsdev.nodebb.com/post/6338https://waltonsdev.nodebb.com/post/6338Tue, 25 Jun 2019 16:09:38 GMT<![CDATA[Reply to Tender Quick Pastrami on Tue, 25 Jun 2019 15:21:06 GMT]]>I found the recipe it was from Serious Eats link text

]]>https://waltonsdev.nodebb.com/post/6334https://waltonsdev.nodebb.com/post/6334Tue, 25 Jun 2019 15:21:06 GMT<![CDATA[Reply to Tender Quick Pastrami on Mon, 17 Jun 2019 23:10:56 GMT]]>Tex_77 Jonathon
I have made whole muscle Pastrami using a bacon cure with a couple modifications. Use the cure with out seasoning and add black pepper and coriander. If the meat block is under 3" you can rub the beef roast and refrigerate for 7 days. Rotating every day. Rinse extremely well and soak in water over night. Drain and dry. Rub with coriander, black pepper, and your other favorite spices. Let rest overnight in the refrigerator. Smoke on a slow smoke curve similar to a snack stick until it reaches a safe temperature. Cool an slice. I like a fully trimmed brisket or for a test…a Chuck roast is my go to. I hope this helps.

]]>https://waltonsdev.nodebb.com/post/6227https://waltonsdev.nodebb.com/post/6227Mon, 17 Jun 2019 23:10:56 GMT<![CDATA[Reply to Tender Quick Pastrami on Mon, 17 Jun 2019 21:00:57 GMT]]>Tex_77
Meat Block is 25 lb top or bottom rounds that have been well trimmed

1 lb of Corn Beef Cure Twin Pack
1 oz sure cure
8 oz of your favorite pastrami seasoning (we could special order one or you but you would probably have to buy an entire case)
5 lb ice cold water

Grind: Grind 20 lb of beef through a 1 inch breaker or kidney plate. Grind remaining 5 lb through 1/8 plate

Mix: Place all the above ingredients in mixer. Mix for 5 minutes in a double action mixer (with two paddles) up to 8 minutes un a single action.

Form: Shape and form emulsion into a brisket shape, on a smoke screen.

120° for 30 minutes no smoke relative humidity (RH) 25%
130° for 30 minutes with smoke (RH) 25%
140° for 60 minutes with smoke (RH) 35%
150° for 60 minutes with smoke (RH) 45%
160° for 60 minutes no smoke (RH) 70%
170° until internal temperature is 158° (RH) 80%

So that is a commercial recipe we have from Excalibur, Im not sure how much use it will be to you, hopefully some!

]]>https://waltonsdev.nodebb.com/post/6211https://waltonsdev.nodebb.com/post/6211Mon, 17 Jun 2019 21:00:57 GMT<![CDATA[Reply to Tender Quick Pastrami on Mon, 17 Jun 2019 15:10:23 GMT]]>Jonathon Sure what do you have?

]]>https://waltonsdev.nodebb.com/post/6205https://waltonsdev.nodebb.com/post/6205Mon, 17 Jun 2019 15:10:23 GMT<![CDATA[Reply to Tender Quick Pastrami on Mon, 17 Jun 2019 15:02:03 GMT]]>Tex_77 I dont have one for tender quick, let me know if you want a commercial one but that is going to be using all prepackaged seasonings.

]]>https://waltonsdev.nodebb.com/post/6201https://waltonsdev.nodebb.com/post/6201Mon, 17 Jun 2019 15:02:03 GMT