Pastrami Curing Spice Coriander-Pepper

Name: Pastrami Poekelgewuerz Koriander-Pfeffer
Total time: 10 min
Ingredients: 30 g Nitritpoekelsalz; 25 g Koriandersamen grob gemahlen; 20 g Schwarzer Pfeffer grob gemahlen; 10 g Knoblauchgranulat; 8 g Brauner Zucker; 4 g Paprikapulver gegaermt; 3 g Senfkoerner gelb gemahlen

RubOtherDryingEasy10 minutes

Bold American-Jewish curing and rub blend with coriander, black pepper and garlic, the classic choice for pastrami made from beef brisket or silverside.

Ingredients(for 0.1 kg)

Curing salt (pink salt)30 g

Coriander seeds coarsely ground25 g

Black pepper coarsely ground20 g

Garlic granules10 g

Brown sugar8 g

Smoked paprika powder4 g

Yellow mustard seeds ground3 g

Instructions

Toast spices

5 Minuten

Toast coriander seeds and black pepper in a dry pan over medium heat for 2-3 minutes until fragrant. Allow to cool completely.

Grind and Mix

4 Minuten

Coarsely grind the toasted spices in a mortar (not too fine), then thoroughly combine with curing salt, garlic granules, brown sugar, smoked paprika and mustard seeds.

Fill and Store

2 Minuten

Transfer the finished blend into an airtight jar, label it and store in a cool, dark place. Shelf life: up to 3 months.

Pro Tip

Briefly dry-toast the coriander seeds and black pepper in a pan before grinding – this greatly intensifies the aroma and gives the pastrami its distinctive profile.

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