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I would like to make some pastrami using a small piece of topside (around 1kg) and would prefer to use a dry cure rather than brine and injection that seem to be used in most recipes. Thinking of using a lower salt version of the localfood heroes.co.uk bacon calculator and experimenting with the spices and botanicals in the various brine and crust recipes but would appreciate some advice.
Thanks
John

This thread links to some options:

viewtopic.php?f=17&t=12769&hilit=Corned

I've just done a piece of silverside weighing 1.4kg with a combination 6% injection and dry cure. It's due to be cured next week, but I may leave it longer.

The calculator can be used for dry cures other than bacon. For pastrami, reduce the sugar and salt and add whatever herbs and spices you want. My experience with beef is that it doesn't cure as well as pork with a dry cure - hence why I pump it - be sure to give it plenty of time to both cure and equalise.

Phil

Thanks Phil, I was hoping to avoid injecting as previous experience injecting ‘low & slow’ meat was a very messy procedure. I will stick to a dry cure this time as it will be quite a small piece. Regarding cure and equalising times, I assume that the bacon rules will apply.
Cheers
John

Yes, but I'd allow plenty of time - I always find that beef is slower to cure than pork. It maybe my imagination, but I'm convinced it does.

Phil

I gave it extra cure and stabilising time as you advised Phil and then smoked it at 110C until an internal temp of 72C - crust was a simple black pepper, coriander and paprika rub and it has turned out superb! Thanks to all for the advice. I have some pics but not sure how to add them.

Glad it was good. We can't host pictures so you have to link to them and host them elsewhere.

There's instructions here: viewtopic.php?f=13&t=8025

How up to date they are is anyone's guess - if you have problems just shout!