*About the servings. The serving size may seem weird because the program is calculating how much rub is on a slice.*Options. The paprika mostly adds color. If you want to veer from the conventional and amp it up a bit, substitute ancho powder or American chili powder, but be careful, the black pepper and mustard supply an ample kick. You can leave anything out that you want except the black pepper and the coriander.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
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 saucepan 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
A likely common thread is many rely on RC Provisions.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
24
Thanks Natascha. I do a no-smoker based on Tori Avey’s recipe linked below. It’s surprisingly kick butt for a no-smoker pastrami recipe. And I more often do smoke it, but love this recipe when I’m short of time.
We (all of us guys in comments; not just me but dozens of others) had a hard time convincing her that she had the sodium nitrite concentration very very wrong (she kept arguing until she consulted a food professor), but the recipe as currently listed is lined out right.
It turns out surprisingly good, even not having a smoker.
She didn’t have the concentration wrong, it was directly from the book the recipe is from that she talks about in the article – “The Artisan Jewish Deli at Home”.
The recipe with less curing salt is now different than the original book version, which is here:
You can use liquid smoke or smoked salt or smoked paprika or a combination of them to approximate the smokiness, or you can create a smoker setup in your oven with wood chips. (I find smoked paprika on its own very distinctive.)
Here are some links I have saved for oven pastrami – I’m also going to make some when corned beef fills up store shelves in the next few weeks. I like the idea of the foil-wrapped oven technique.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
27
It was wrong, the recipe she got it from was way wong - not her fault, but still wrong, full stop. Yes she got it from a deli, but yes, it was also quite wrong. Read the comments, and her comments in the comments where she substantially adjusted it.
That recipe is from the book, she didn’t get it wrong. She had someone take a look who changed several things about the recipe. So it’s not the book recipe anymore, which still exists as is.
I don’t think any of the guys who were correcting her reached out the book authors to correct them, but maybe I’m wrong.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
29
She had the original recipe of it from her friend, and it was wrong, wrong, wrong, no question. As many of us who cure meats know, it was just plain wrong, and we responded in comments. It was apparent upon immediately reading it. All of us knew it was wrong. I don’t know how you can dispute this. She doesn’t even (finally) dispute this, after many of us told her she had it wrong. Here is her discussion on it:
"Originally this recipe was posted, as it was published, in “The Artisan Jewish Deli at Home” cookbook. After hearing feedback on the amount of curing salt called for in the recipe, I wanted to dig deeper. I reached out to my friend, Professor Ken Albala, a food history professor at the University of the Pacific. Ken cures meat regularly, and understands better than I do the inner workings of meat curing. I had him re-develop this recipe to include far less curing salt [emphasis is added by me] while still capturing a delicious pastrami flavor.
All I’m saying is that it was originally dangerous in terms of how much curing salt it called for, and her revised recipe is now fine.
It wasn’t until a publisher sent me a review copy of “The Artisan Jewish Deli at Home” that I finally found a recipe worth blogging about.
In their fabulous cookbook, authors Nick Zukin and Michael C. Zusman give workable home kitchen recipes for many Jewish deli favorites. In addition to uncovering the secrets of making these classic recipes at home, Nick and Michael delve into the traditional techniques used in deli kitchens. They also include nostalgic profiles of the most famous deli establishments in North America, including Katz’s in New York and Mile End in Montreal.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
31
yeah, I know. But does this excuse a dangerous recipe? Who’s on the hook? Tori fixed hers (*), which is great.
Did you or any of the other guys reach out to the book authors or publisher in those months if it’s a dangerous recipe?
(Since it wasn’t “her friend’s” recipe)
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
33
Why would we? She was the one popularizing this recipe, with her very popular blog.
How were we to reach out to the “friends” that she got the recipe from? Seriously? I mean, yeah, I guess that I or any of the others could have posted a comment at Amazon regarding their book. What good would that have done? No one reads Amazon book reviews, and in particular who reads negative reviews of a single recipe in a particular book, really??
We told her, and she grandstanded and held her ground for about six months until the comments got so numerous that she stopped the “but but but my recipe says X” and actually consulted someone knowledgeable. Then she fixed it right.
It seems that you are really reaching here in trying to defend her.
Let’s go back to the actual facts. She heralded a dangerous recipe, then after pressure from commenters amended it. That’s all good, and that’s all that matters.
What I responded to is your tone and language about her. It wasn’t her recipe, but there’s a lot of blame / hating directed at her for some reason, when the source of the recipe is listed right up top.
I did read the comments, where people also told her that it isn’t pastrami if it isn’t smoked, and she told them to read the book.
2 Likes
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
35
The commenters are wrong where they complain that it isn’t pastrami if it isn’t smoked. You can make (and I have) made fantastic non-smoked pastrami using her recipe. I mean, really, really good pastrami once we had the salts lined out.
Please explain how my tone is wrong, though. If you tell someone to use a dangerous amount of nitrite. Tell me how my complaining about this is “bad tone”.
ETA - you appear to make this into a “man vs woman” type of thing, but I can’t see that in anything I’ve written above. All I have said is that the recipe author had the nitrites wrong all along, resisted correction, then finally corrected them. How is this a man-female-attacking kind of thing in your mind?
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
36
Oh, hey, @Saregama - not abandoning the convo but heading to bed! Good night to you! Always appreciate your perspectives even if sometimes I’m a bit rough (sorry!!) in saying so.
I think there is a difference how you utilize a recipe on a blog. If you write about a recipe without actually quantifying any of the ingredients etc. and just writing about it in general terms it is of course not her recipe. Once you actually describe a recipe (even if it is from some other sources, e.g. books etc) with detailed amounts and instructions it gets much more “difficult” whose recipe it is and particularly when you can create something “unhealthy” like in charcuterie. If she indeed made the recipe as she originally described she should know what she is doing and point out clear mistakes from the original source. Especially in charcuterie you can make “kind of dangerous” mistakes and so in that case she is also partly to blame for a wrong recipe
