Corned Chuck Roast
I used a dry rub cure for Pastrami but will be boiled and not smoked. This adapted from a recipe by Stanley Marianski, found at this link. http://www.wedlinydomowe.com/hams-other-meats/pastrami
When I got the roast home I found the butcher had all but split the meat lengthwise. This split makes each side about 1 1/2 inch thick. I am hoping this will help for a faster cure since I waited till the 8th of March to start it, and the recipe calls for 10 days.
4 lb. Chuck roast split length ways
Dry Rub
7.5 oz canning salt
1 tsp cure #1
4 Tbs brown sugar
4 tsp cracked mixed peppercorns
2 Tbs coriander seed
4 Tbs mustard seed
8 Tbs paprika
4 cloves minced garlic
Method
Mix all ingredients
Massage dry cure mix into the roast and place in freezer bag.
Add remaining dry cure to bag.
Each day turn over and massage the roast.
[USA] Corned Chuck Roast
[USA] Corned Chuck Roast
Last edited by DLFL on Tue Mar 13, 2012 02:07, edited 1 time in total.
Dick
Never quit learning!
Never quit learning!
The roasts were pulled this morning. I have one soaking in water and cooked one with cabbage and potatoes. I had to change the water about half way through ion the roast. Way too salty, but the water change while cooking did the trick.
The other I want to smoke so will soak overnight to reduce salt content. The roasts felt hard two or three days ago and I should of pulled them then.
The other I want to smoke so will soak overnight to reduce salt content. The roasts felt hard two or three days ago and I should of pulled them then.
Dick
Never quit learning!
Never quit learning!
-
- Frequent User
- Posts: 123
- Joined: Tue Jan 17, 2012 03:24
- Location: PA