[USA] Corned Chuck Roast

DLFL · Post by **DLFL** » Thu Mar 08, 2012 17:06

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.

JerBear · Post by **JerBear** » Sat Mar 10, 2012 20:53

Nice idea, let us know how it turns out. I've been toying with the idea of doing a pig-strami with pork shoulder.

DLFL · Post by **DLFL** » Sun Mar 18, 2012 23:26

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.

HamnCheese · Post by **HamnCheese** » Mon Mar 19, 2012 01:07

Hey Dick,

So if they feel hard, the cure has done the trick? This is a good thing to know.

Thanks!

Lynn

DLFL · Post by **DLFL** » Mon Mar 19, 2012 02:26

Lynn,
I am new to this curing of meat. I was just mentioning what I have noticed. Not sure if anyone else has noticed this or not.