Hi Guys,
I just received this message from Stan Marianski. He is most grateful to Mark for pointing this out. He wrote:
Hi [Chuckwagon],
[Mark] was right. There was too much salt in a dry mix. You can quote me on that. I was wrong. Actually, the whole recipe was confusing. It has been re-written and it will be updated on our website in a day or two and in the book. The new recipe version follows below. It is much simpler. I am also sending it as an attachment. You can reply in my name.
Thanks,
Stanley
Stan's Revised Recipe
(To Be Published)
Beef brisket, 1 kg
Curing solution: 35 SAL (10 Baume), 101 g salt per 1 liter of water
Salt, 90 g (5 Tbsp)
Cure #1, 18 g (1 Tbsp)
Sugar, 10 g (2 tsp)
Water, 1 liter
Spice mixture:
Black pepper, cracked, 10 g (1 Tbsp)
Coriander seeds, whole or cracked, 10 g (1 Tbsp)
Garlic, 3.5 g (1 clove)
1. Mix brine ingredients in warm water, then cool the brine in refrigerator.
2a.Pumping meat. Pump brisket with 10% curing solution (brisket should weigh 110% of its original weight).
Add the remaining brine to cover the meat and cure for 2 days (3-4 days for 2-3 kg meat).
OR
2b.No pumping meat. Cover brisket with brine and cure for 4 days. Use about 4 days per 1 kg of meat.
3. Remove brisket from brine, wash, drain and wipe dry.
4. Coat the brisket with spice mixture. Be generous with your rub, it should be applied in a thick coating.
5. Hang in a preheated to 130° F (54° C) smokehouse (no smoke applied). With dampers fully open,
hold at this temperature for about one hour, until meat surface is dry.
6. Re-adjust dampers to 1/4 open and apply light smoke for 2 hours. Raise temperature to 200 - 220° F (93 - 104° C).
Cook until an internal temperature of 165°F (74° C) is reached.
7. Hang at room temperature for 1-2 hours. Serve or refrigerate.
Pastrami may be dry cured. For 1 kg (2.20 lb.) beef use:
Salt, 36 g, 2 Tbsp.
Cure #1, 5 g (1 tsp). This comes to 312 ppm of sodium nitrite. The USDA allows 625 ppm for dry curing meat. Sodium nitrite
dissipates rapidly, after curing, smoking and cooking not much is left.
Note: there is 4.69 g salt in Cure #1
Spice mixture:
Cracked black pepper, 3 tsp
Coriander seeds, 3 tsp.
Brown sugar, 2 tsp.
Garlic, 1 clove, finely minced
a. Mix salt, cure, and spice mixture together and rub it into the meat. Massage it well and cover the meat`s surface evenly.
b. Place meat in a Ziplock plastic bag.
c. Hold in a refrigerator for 5 days, turning the package daily.
d. Remove meat from the package, rinse with cold water, drain, pat dry with paper towel.
e. Make another spice mixture and coat the brisket with it. Be generous with your rub, it should be applied in a thick coating.
f. Smoking/cooking - follow steps 5,6 and 7.
____________________________
Thanks Stan. We appreciate your quick response.
And Mark, thanks for bringing this to our attention. The correction is very valuable to Stan and will be permanent in future editions.
Best Wishes,
Chuckwagon