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Help with charcuterie [moved from New Jersey board]

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I want to make my own pastrami. Does anyone have a recipie for the spice mix or know of a place I can get the spice mix?

Also, does anyone have a recipie for chorizo?

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  1. In addition to the spice mix, which you could find if you went on google, you are going to need a smoker too. Pastrami is smoked. For the chorizo, make your basic hot italian sausage (no fennel) and add some really good quality paprika and a dash of good sherry vinegar. Again probable can be googled. Good Luck!

    1. Besides smoking, you'll have to cure.

      Not exactly pastrami, howsabout Montreal smoked meat:
      http://chowhound.chow.com/topics/794033

      1 Reply
      1. re: porker

        I think the exact process would be corning ;)

      2. Check out the recipe in Ruhlman and Polcyn's "Charcuterie". I've made the pastrami recipe from there twice, and it turns out excellent. The first step is corning the brisket (I'm assuming you're doing half, not a whole brisket), followed by smoking it.