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Morton's and beef roast

 
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smitty81



Joined: 11 Jul 2008
Posts: 24

PostPosted: Fri Aug 05 16 5:06 am    Post subject: Morton's and beef roast Reply with quote

A friend and I are in a bbq competition for the country Fair this weekend and we get a cut of meat I'm not familiar with. Beef cleft heart which appears to be a very lean cut off meat. Sounds like it might be a 10# chunk.

I was going to smoke for a few hours and then foil for most of the cook finishing up out of the foil the help the bark.


After thinking about it, I was wondering what a big lean cut off beef would taste like after being brined in a solution with Morton's tender quick in it?


I'm not interested in using TC for the ring, just the flavor it imparts.

Can anyone chime in?
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3144
Location: Winston-Salem, NC

PostPosted: Fri Aug 05 16 6:08 am    Post subject: Reply with quote

One example of cured beef is corned beef brisket where #1 pink curing salt is used with pickling spices and some other ingredients.

Smoking the corned beef makes it into pastrami, assuming usage of a pastrami rub.
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smitty81



Joined: 11 Jul 2008
Posts: 24

PostPosted: Fri Aug 05 16 6:12 am    Post subject: Reply with quote

Smokin Mike wrote:
One example of cured beef is corned beef brisket where #1 curing salt is used with pickling spices and some other ingredients.

Smoking the corned beef makes it into pastrami, assuming usage of a pastrami rub.



Yea, this just donned on me.

Basically i would be making pastrami without the seasoning.


I will probably forget the TC
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Smokin Mike
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Joined: 02 Dec 2008
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Location: Winston-Salem, NC

PostPosted: Fri Aug 05 16 6:18 am    Post subject: Reply with quote

A good pastrami has a lot of fat so you're probably right about avoiding the TC but you might be able to make some sort of cured shaved beef with that lean selection you have. You're running out of time though as the cure needs a good 5 days or more for a 10 pound chunk of meat.
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