How to make pastrami and cure poultry

Curing is a great way to preserve and prepare your favourite proteins. Two classic favourites are pastrami and poultry and both are easy to make. Follow these simple recipes to create special brines made to bring out the best flavours of your meat.

• Whole brisket of beef
• 6 L (6 qt) water
• 1.5 kg (3.3 lb) salt
• 660 g (3 c) brown sugar
• 18 to 30 ml (1 1/4 to 2 tbsp) pickling spices
• 8 crushed cloves
• 6 cloves garlic, crushed
• 10 ml (2 tsp) ground black pepper
• 5 ml (1 tsp) onion powder
• 6 to 10 ml (1 1/4 to 2 tsp) cayenne pepper

1. Mix all ingredients except brisket.
2. Submerge brisket in brine and cure three to four days for each 500 grams (one pound).
3. Rinse and dry.
4. Cold smoke for four hours and finish by cooking in a slow oven until centre of meat has reached 65°C (149°F).
5. Refrigerate.

• 7 cloves
• 12 L (12 qt) water
• 1.2 kg (2.6 lb) salt
• 275 to 440 g (1¼-2 c) brown sugar
• 18 to 30 ml (1 1/4 to 2 tbsp) dill salt
• 15 ml (3 tsp) onion powder
• 15 ml (3 tsp) sage, ginger, nutmeg, paprika to taste (optional)

1. Crush the cloves and mix with remaining ingredients in a large bowl.
2. Submerge the bird in the mixture and let it cure at 2°C to 5°C (35°F to 41°F) for 24 to 36 hours per 500 grams (one pound).
3. Rinse and dry the bird.

The best poultry candidates for curing and smoking are big birds containing a high proportion of fat. The high fat content of ducks, geese and capons helps to keep their meat moist throughout the cooking process. Turkeys, large chickens and other lean birds can also be smoked but tend to become dry and tough unless they are basted frequently with cooking oil or their own juices.

1. Before smoking, prepare the bird for brine curing by cutting off the lower parts of its legs, the head and the neck, taking out the entrails and internal organs and washing the central cavity to remove blood clots.
2. After brine curing is completed, hot smoke the bird at 85°Cto 100°C (185°Fto 212°F)to taste, basting often to prevent drying.
3. Alternatively, cold smoke until the skin turns a golden or deep reddish brown, then cook in the oven.
4. While cooking, keep the bird moist by wrapping it in tightly sealed aluminium foil along with 30 to 45 millilitres or so (a few tablespoons) of water.
5. Once the bird is smoked, use it immediately, since smoking does not contributes to preservation.

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