Best Pastrami Rub Recipes
DIY SPICE ESSENTIALS: DRY PASTRAMI RUB
Pastrami is a labor of love. If you make it from scratch from a brisked (navel is the best cut), it can take up to ten days, or you can purchase a corned beef from your butcher and cut that down to about 3 days. Granted, most of that time is spent waiting; your total participation in the project is probably less than two hours. The question is do you want to ruin the whole thing with some store-bought spice rub... The answer is a resounding NOOOOO! This rub has heat and sweet, perfectly balanced to compliment that beautiful, corned beef. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Seasoning Mixes
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this dry spice should last 8 - 10 months.
- If making pastrami is new to you, here is a recipe that works for me. Just substitute the spice mix in the recipe for this one and follow on from there. Easy/Peasy. https://www.justapinch.com/recipes/main-course/main-course-beef/homemade-pastrami.html
- Gather your ingredients (mise en place).
- Take the seeds (whole black peppercorn, whole coriander seeds and whole yellow mustard seeds), place them into a spice grinder, and give them a few one-second bursts.
- The goal is not to grind them to a powder, just make them chunky. A good pastrami rub has some rough ground spices... not all powders.
- If you do not have a spice grinder, you can always cover them with a few paper towels, and give them a few good whacks with a heavy skillet.
- Mix the chunky spices with the powders.
- Store in an airtight non-reactive container until needed.
- PREP/PREPARE
- Use on a good, corned beef, and smoke to make yummy pastrami. Enjoy.
- Keep the faith, and keep cooking.
PASTRAMI SPICY HERB RUB II RECIPE - (4.5/5)
Provided by Beefman-2
Number Of Ingredients 18
Steps:
- MEASURE ALL INGREDIENTS INTO A MEDIUM TO LARGE BOWL. MIX THOROUGHLY , PLACE INTO A SHAKER AND APPLY MEDIUM TO HEAVY COAT TO MEAT IF YOU LIKE A SPICY KICK. PLACE REMAINING INTO AIR TIGHT CONTAINER FOR STORAGE. LASTS 6 TO 12 MONTHS
PASTRAMI RUB
Number Of Ingredients 8
Steps:
- Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored, refrigerated in an airtight container.
PASTRAMI SPICE RUB
How to make Pastrami Spice Rub
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Using tongs, burn the cinnamon sticks over an open flame for 5 to 10 seconds. Alternatively, place the sticks on a sheet pan and char them with a blowtorch. Then, in a mortar and pestle, coarsely grind the torched cinnamon sticks with the nutmeg. 2. Add the remaining ingredients and continue to pound the spices until coarsely ground. Use immediately or store the rub in an airtight container at room temperature for up to 1 year.
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