Sausage Recipes

Select quality beef plates or brisket.

5 kg (11 lbs)

salt for making brine

Cure #1

2 parts black pepper, cracked

453 g (1 lb)

136 g (7-1/2 Tbsp)

4 Tbsp

1. Pump briskets with the amount of brine equal to 10% of the original weight. After meats are injected with brine, pack them tightly in a suitable container. Add sufficient brine of the same formula and strength used for pumping to cover the meat.Cover with a weighted lid. Cure 4-5 days at refrigerator temperatures (38-40° F).

Making Brine:

To make 40° brine (10° Baumé) add 1 pound of salt to 1 gallon of water. Add 136 g (7-1/2 Tbsp) of Cure #1.

2. Remove meats from brine, wash for 2 minutes with cold water and drain. Rub thoroughly with cracked black pepper and whole coriander. Be generous with your rub, it should be applied in a thick coating.

3. Hang pieces in a preheated to 140° F (60° C) smokehouse. With dampers fully open, hold at this temperature until meat surface is dry.

4. Readjust dampers to 1/4 open and apply light smoke for 2 hours. Close dampers, shut off smoke and raise temperature to 200 - 220° F (93 - 104° C). Cook until an internal temperature of 165° F (74° C) is reached.

5. Remove pastramis from smokehouse and hang at room temperatures for 1-2 hours until internal meat temperature is reduced to 110° F (43° C).

6. Place in refrigerator. When cooled, pastrami can be easily sliced.

A light sprinkling of Spanish paprika over the top will give pastrami an attractive appearance.

A classical pastrami is covered with cracked black pepper and whole coriander seeds. In many cases it is covered with coarsely chopped spices.

Muster seeds and garlic are often added.

A typical rub:

4 tablespoons (Tbsp) salt. Optional, if meat was previously cured.

3 Tbsp cracked black pepper

6 Tbsp coriander seeds

2 Tbsp yellow mustard seeds

4 Tbsp paprika

8 cloved garlic, finely chopped

Pastrami may be dry cured:

For 5 kg (11 lbs) beef use:

100 g salt ( 8-1/2 Tbsp)

12 g (2 tsp) Cure #1

3 Tbsp cracked black pepper

6 Tbsp coriander seeds

6 Tbsp brown sugar

12 cloves garlic, finely minced

A. Mix all ingredients together and rub it into the meat. Massage it well and cover the meat's surface evenly.

B. Wrap the meat in aluminum foil and place in a plastic bag.

C. Hold in a refrigerator for 10 days, turning the package daily.

D. Remove meat from the package and let it dry for 2 hours at room temperature. Re-apply any spices that may have fallen off.

E. Go to Step 3 above and follow stepd 4, 5 and 6.