Cure Smoke Grind Stuff

US 20070269582A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0269582 A1 Carter (43) Pub. Date: Nov. 22, 2007 (54) PASTRAMI SAUSAGE AND METHOD FOR Publication Classification MAKING SAME (51) Int. Cl. A2.3L I/3 (2006.01) (76) Inventor: Philip R. Carter, New York, NY (52) U.S. Cl. ....................................................... 426/646 (US) (57) ABSTRACT The invention provides a method for making a pastrami Correspondence Address: sausage comprising providing a meatcut for use in making COOPER & DUNHAM, LLP pastrami, during the meat cut in a salt spice mixture com 1185 AVENUE OF THE AMERICAS prising salt, pepper and one or more of cloves, Sugar, garlic, NEW YORK, NY 10036 bay leaves, onion, paprika, mayoram, mace, mustard seeds, 9 juniper berries, coriander, and ginger for about one to three weeks, smoking the meat over low heat for from about four (21) Appl. No.: 11/437,204 to about six hours to import a Smoked flavor to the meat, grinding the cured and Smoked meat to produce a ground meat product; and filling a sausage casing with the ground (22) Filed: May 19, 2006 meat product. CURE SMOKE GRIND STUFF Patent Application Publication Nov. 22, 2007 Sheet 1 of 4 US 2007/0269582 A1 CURE SMOKESMOKE GRIND STUFF FIG. 1 Patent Application Publication Nov. 22, 2007 Sheet 2 of 4 US 2007/0269.582 A1 F6, 2 Patent Application Publication Nov. 22, 2007 Sheet 3 of 4 US 2007/0269.582 A1 Patent Application Publication Nov. 22, 2007 Sheet 4 of 4 US 2007/0269.582 A1 US 2007/0269.582 A1 Nov. 22, 2007 PASTRAMI SAUSAGE AND METHOD FOR salami, or frankfurter shaped food item made in accordance MAKING SAME with the foregoing method, and having the taste of cooked pastrami. FIELD OF THE INVENTION BRIEF DESCRIPTION OF THE DRAWINGS 0001. This invention relates to improved methods of making pastrami, and to products made according to Such 0007 Further features and advantages of the invention improved methods. may be understood by reference to the following detailed description of the preferred embodiments, taken in connec tion with the appended drawings, in which: BACKGROUND OF THE INVENTION 0008 FIG. 1 is a flow chart of the process for making, the 0002 Pastrami has had many cured meat devotees since pastrami sausage, knockwurst, or frankfurter of the present its introduction to the United States by Eastern European invention; and immigrants in the late 19" century in delicatessens located 0009 FIG. 2 is a schematic diagram of a machine that in the Lower East Side of New York City. Originally grinds the pastrami and stuffs the ground meat into a casing. developed in Eastern Europe, principally Romania, as a way 0010 FIG. 3 is a schematic diagram of a sausage filling of preserving meat before the widespread availability of machine. refrigeration, freezing, and other methods of food preserva 0011 FIG. 4 is a fragmentary side view in partial cross tion, it involved pickling a piece of beef, usually a brisket or section of the spout of the sausage filler of FIG. 3 shown the fattier part behind the brisket, known as the plate. The filling a casing. meat was rubbed with a mixture of salt and spices, mainly coriander, pepper, juniper berries, garlic, and saltpeter, and DETAILED DESCRIPTION OF THE the meat was dry cured in barrels for about three weeks. PREFERRED EMBODIMENTS Corned beef, a close cousin of pastrami, also originated from 0012 Pastrami is traditionally made from the forequarter the need to preserve meat before refrigeration, using a brine of the animal, from a cut known as the deckle or plate, but Solution including pickling spices, in which the meat would may be made from brisket as well. Like corned beef, the be soaked for several weeks. meat is first cured, but unlike corned beef, the meat is 0003 Various recipes have survived from the delicates usually dry cured in a paste of seasoned salt, then Smoked sens and restaurants started by Eastern European immi and steamed. Some pastrami is brined, not dry cured, and it grants, and in Some cases they remain closely guarded is sometimes simmered in boiling water rather than steamed. secrets. Nevertheless, a number of good recipes exist, and According to some recipes, if the meat has been hot Smoked good authentic pastrami can be obtained at a number of long enough, it need not be cooked further. restaurants and delis in New York City. 0013 Corned beef and pastrami were both first created as 0004. There are those New Yorkers who believe that a way to preserved meat by using salt, which is reflected in good pastrami does not travel well, and that it is particularly their names: “corned refers to the large grains of salt used difficult to get a good authentic pastrami (or corned beef) to make the brine, and the word pastrami derives from the sandwich outside New York City, despite the availability of Romanian word pastra, which means “to preserve. As meat, Such modern preservation methods as vacuum packaging, a large number of meat types and cuts can be used to make refrigeration, and freezing. While others dismiss Such a pastrami. While beef brisket, or plate, the fattier part behind position as boastful and unfounded, or even chauvinistic, the brisket, known as the plate or deckle, is preferred, a large there is a need to provide pastrami in a form which can be number of other cuts of beef can be used, such as chuck, packaged and shipped without loosing its unique flavor and round, shoulder roast and the like. Other types of meat and piquancy. game can also be used, including can light or dark turkey meat, duck, veal, chicken, mutton, lamb, ham or pork cut. In SUMMARY OF THE INVENTION addition, bison, elk, Venison or other similar types of wild or domesticated animals can be used, as can various types of 0005. It is therefore an object of the invention to provide fleshy, meaty fish can also be used, including tuna, Salmon, an improved method of manufacturing and packaging cured or other fish. Thus the term “meat,” as used herein, includes meat, Such as pastrami, that preserves its flavor and spici the foregoing cuts of meat, fish, and other Suitable cuts of ness, despite packaging and storage. meat or fish that a person of ordinary skill could use to make 0006. The foregoing disadvantages have been overcome pastrami. Alternatively, for those seeking to make a meatless by providing, in one embodiment, a method for manufac or vegetarian product, tofu, or similar plant based protein turing sausages made of fresh pastrami. The method com Source can also be used. prises providing a cut of meat for use in making pastrami, 0014. The spices used in preparing the pastrami sausages curing the cut of meat with a salt and spice mixture for a of the present invention include the spices conventionally period of time sufficient to allow the salt and spice mixture used to make pastrami, Such as coriander, pepper, mustard to be absorbed into the exterior and interior of the cut of Seeds, ginger, garlic, juniper berries, onion, paprika, marijo meat; Smoking the meat cut over slowly burning wood for a ram, mace, white pepper, brown Sugar, white Sugar, bay period of time sufficient to impart a smoked flavor to the leaves (whole or crumpled), and cloves. The particular meat; removing the meat from the Smoker after completion choice of spices, the combination and amounts thereof, are of Smoking; and grinding the meat to form a ground meat a matter of taste, and can be worked out by a person of mixture and inserting the ground meat mixture into a casing ordinary skill in the art. to form a pastrami sausage. The invention also provides the 0015 The spices are combined with salt, either as a dry convenience and easy handling of a sausage, knockwurst, paste rubbed on the surface of the meat, or mixed with a US 2007/0269.582 A1 Nov. 22, 2007 brine solution made by following the recipe set forth below, known to those skilled in the art, can be used to make larger omitting the water. The dry meat coated with the salt-spice batches of ground pastrami meat, as shown in FIGS. 2-4. paste, is placed in a plastic bag or other sealable container, The process can also be adapted to commercial scale. and kept in a cool, dark place for from seven days to about three weeks. 0016 One example of a spice mixture for use in practic EXAMPLE 1. ing the present invention: Preparation of Pastrami 0021 5-6 lbs. beef silverside, deckle, brisket, plate or 2 tbsp. black peppercorns 2 tsp. whole juniper berries, 1 thsp. plus 2 teaspoons dried plus /3 cup crushed juniper other cut of beef, trimmed of excess fat thyme berries 0022. 4 ounces canning or kosher salt 6 bay leaves, crumpled 6 cups water 2 tsp. whole cloves 34 cup kosher salt 0023. 1 ounce cracked black pepper /4 cup minced garlic % cup light brown Sugar 0024. 2 ounces light or dark brown sugar 2/3 cup coarsely ground black pepper 0025, 2 ounces fresh ginger, peeled and minced 0026. 1 ounce fresh garlic, crushed This spice mixture is given in Small quantities, which can be 0027. 1 ounce ground coriander increased for larger batches, if the ratios are kept approxi 0028. Additional cracked black pepper mately the same. In a mixing bowl, combine the pepper 0029 White beef stock corns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the 0030 The steps involved in preparation are set forth in water, brown Sugar, and salt.

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