From Chef JJ – Pastrami Rub from Corned Beef

2T Black Peppercorns
1T Coriander Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1tsp Allspice Berries
1tsp Mustard Seed
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1tsp Juniper Berries ( Skipped, I was out )

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

Used this in my first Corned Beef.

Foamheart’s Corned Beef Brine

4# flat probably less than 20% fat.
1/2 Gal water (including ice)
1/2 C Sugar
1/3 C Canning Salt
2t. #1 Cure
2 Garlic toes, (don’t worry I didn’t use the good hard necks)
1/3 t. Ground Cloves
2 large Bay Leaves
1/2 t. Coriander
1/2 t. Mustard Seeds
1 t. Thyme
1 1/2 T cracked pepper

Foamheart’s Pastrami

6 T coriander.. from my cilantro plants that went to seed
4 T tellichery pepper corns
3 tsp garlic powder… ground from my dried garlic I grow (6 tsp would have been better)
4 tsp yellow mustard seed
2 tsp pickling salt (I figured there was enough salt in the brine.. ended up being right…)
1/4 C Demerara sugara