{"id":1997,"date":"2016-11-13T07:52:09","date_gmt":"2016-11-13T07:52:09","guid":{"rendered":"https:\/\/ozone.me.uk\/wordpress\/?p=1997"},"modified":"2016-11-13T07:52:09","modified_gmt":"2016-11-13T07:52:09","slug":"pastrami-first-try","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=1997","title":{"rendered":"Pastrami &#8211; First Try"},"content":{"rendered":"<p><a href=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/pastrami.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1999\" src=\"https:\/\/ozone.me.uk\/wordpress\/wp-content\/uploads\/2016\/11\/pastrami-300x225.jpg\" alt=\"pastrami\" width=\"300\" height=\"225\" srcset=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/pastrami-300x225.jpg 300w, https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/pastrami.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>I have been waiting to try a few recipes where you need to cure the meat before cooking it. Such as Ham or Pastrami or even Saucisson.<\/p>\n<p>I am trying today Pastrami&#8230;.<\/p>\n<p><strong>[Update]<\/strong> The pastrami is very nice but a bit too salty. I used the same brine for a Ham as well and it was also a bit too salty. I have updated the quantities below to adjust for next time I make it.<\/p>\n<p>The ingredients and the recipe below is for 1.5kg of Beef, I only have half of that today so will simply halve all the ingredients.<\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\"><strong>Ingredients for curing :<\/strong><\/span><br \/>\n3 to 4 litres of Water (enough to cover the meat when curing)<br \/>\n1\/2 cup salt [<em>was 1 cup of Kosher salt]<\/em><br \/>\n1\/4 cup pink curing salt &#8211; Also known as curing salt or prague powder<br \/>\n1\/2 cup firmly packed light or dark brown sugar<br \/>\n1\/4 cup honey<br \/>\n2 tbsp pickling spice<br \/>\n1 tbsp whole coriander seeds<br \/>\n1 tbsp whole yellow mustard seeds<br \/>\n4 cloves garlic, minced<br \/>\n1.4kg to 1.8kg beef brisket<\/li>\n<\/ul>\n<p>Make the brine with all the ingredients above and bring to a boil to dissolve all the sugars and mix well the spices. Put the meat and all the brine into an airtight container for 5 days. turn the meat daily and shake about the brine. Perfect for Sunday afternoon preparation so that next Saturday morning cooking..<\/p>\n<p>Then rub the meat with the spice rub ingredients below and cook slowly for 1 hour for each 500g of meat at 150 degres. Put the meat on a rack inside a tray like dish. put some water <em>[should put plenty because it evaporates a lot]<\/em> in the dish. Do not use the brine for this as it is salty. Cover the meat with aluminium foil. Let is slow cook&#8230;<\/p>\n<ul>\n<li><span style=\"text-decoration: underline;\"><strong>Spice Rub Ingredients<\/strong><\/span><br \/>\n1\/4 cup ground coriander<br \/>\n2 tbsp freshly ground black pepper<br \/>\n2 tbsp smoked paprika<\/li>\n<\/ul>\n<p>Once all done, let it cool-off and can be kept in the fridge for a week or frozen.<\/p>\n<p>Friends enjoyed this recipe, I will make again.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have been waiting to try a few recipes where you need to cure the meat before cooking it. Such as Ham or Pastrami or even Saucisson. I am trying today Pastrami&#8230;. [Update] The pastrami is very nice but a &hellip; <a href=\"https:\/\/ozone.me.uk\/?p=1997\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1997","post","type-post","status-publish","format-standard","hentry","category-home-life"],"_links":{"self":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/1997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1997"}],"version-history":[{"count":0,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/1997\/revisions"}],"wp:attachment":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}