Diy Spice Essentials Dry Pastrami Rub Recipes

PASTRAMI RUB

Pastrami Rub image

This pastrami rub is the perfect seasoning blend for your homemade smoked pastrami. Just a simple mix of ingredients, including black peppercorns, coriander, and mustard seeds. It will complete your corned beef brisket recipe.

Provided by Ben

Categories Dry Rub

Time 5m

Number Of Ingredients 7

Ingredients

4 tbsp black peppercorns
4 tbsp coriander seeds
1 tbsp brown sugar
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp yellow mustard seeds

Steps:

Remove brisket from brining bucket. Run under cold water to remove any excess spice or solution. Pat down with paper towel.
Mix black pepper and coriander in small bowl.
Apply a thin layer of yellow mustard across surface of brisket, on all sides.
Apply seasoning mix liberally across all sides of the brisket.

BEST SPICE RUB RECIPE BY TASTY

Best Spice Rub Recipe by Tasty image

Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper

Provided by Alix Traeger

Time 30m

Yield 1 cup

Number Of Ingredients 9

Ingredients

¼ cup paprika
2 tablespoons brown sugar
1 tablespoon mustard powder
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons granulated garlic
1 tablespoon cayenne
2 tablespoons kosher salt
2 tablespoons ground pepper

Steps:

In a jar, add all the spices and shake until combined.
Store in a tightly covered container, such as a mason jar, for up to a year.
Season your favorite meats and vegetables with the rub.
Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams

KATZ'S DELI PASTRAMI RUB RECIPE

Katz's Deli Pastrami Rub Recipe image

This rub is essential for making good pastrami, but you can also use it for other cuts of meat. The recipe makes enough for a whole beef brisket (about 18 pounds) with some left over.

Provided by Dave Joachim

Categories Main Course Rub Sauces and Condiments

Time 15m

Number Of Ingredients 10

Ingredients

2 tablespoons whole black peppercorns
1 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon whole yellow (white) mustard seeds
½ teaspoon mustard powder

Steps:

Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.
Mix. Blend together all the spices.
Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz's Delicatessen quality pastrami as seen in this video.

Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DRY CURE PASTRAMI RECIPE

DRY CURE PASTRAMI Recipe image

Provided by Beefman-2

Number Of Ingredients 23

Ingredients

PASTRAMI CURE
3/4 TBSP/LB MORTON TENDER QUICK
3/4 TBSP/ LB PAPRIKA
1 TBSP/ LB BROWN SUGAR
1 TSP / LB GARLIC POWDER
1 TSP / LB ONION POWDER
1 TSP / LB BLACK PEPPER
1 TSP / LB WHITE PEPPER
RUB
1 1/4 CUP BROWN SUGAR
1/4 CUP LAWRYS SEASON SALT
1/4 CUP GARLIC SALT
1/4 CUP CELERY SALT
1/4 CUP ONION SALT
1/2 CUP PAPRIKA
3 TBSP CHILI POWDER
2 TBSP BLACK PEPPER
1 TSP LEMON PEPPER
2 TSP CELERY SEED
2 TSP GROUND SAGE
1 TBSP GROUND MUSTARD
1/2 TSP GROUND THYME
1/2 TSP CAYENNE

Steps:

NOTES TRIM MEAT AND WEIGH, THIS IS WHAT YOU BASE YOUR MEASUREMENTS ON USE A KITCHEN SCALE, MEASURE AND MIX CURE TOGETHER. APPLY ½ TO MEAT COATING COMPLETELY , PLACE MEAT INTO TUPPERWARE CONTAINER AND INTO FRIDGE LET STAND IN FRIDGE FOR TWO DAYS.. REMOVE FROM FRIDGE AND CONTAINER APPLY REST OF CURE COATING THE MEAT AGAIN . THEN BACK INTO CONTAINER AND FRIDGE, TOTAL CURE TIME IS 7 TO 9 DAYS FROM FIRST APPLICATION OF CURE. AT THE END OF THE LAST DAY OF CURE,,, PULL MEAT AND RINSE,, LET DRY AND PREPARE RUB,, APPLY RUB TO THE MEAT AND BACK INTO FRIDGE OVER HIGHT, SMOKE. NO MORE THEN 4 HR, @ 225, STOP SMOKE AND COOK TILL AN I.T OF 155 F

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