give it a try!!it great
Pastrami now that the grocery store have corned beef. Its time find a good pastrami rub! Put in the smoker and enjoy give it a try!!it great
give it a try!!it greatOriginal Post
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Forex
Here is a link that has a link for pastrami.
http://forum.cookshack.com/eve...2964427&f=6141020264
Believe it is PAGS reply
John
Here is a link that has a link for pastrami.
http://forum.cookshack.com/eve...2964427&f=6141020264
Believe it is PAGS reply
John
Here is my go-to Pastrami thread, use these techniques and you'll think you're eating a sandwich at Katz's Deli in NYC.
"Send a salami to your boy in the Army" signs hang from the ceiling since WWII days!
http://forum.cookshack.com/eve...421097474#5421097474
"Send a salami to your boy in the Army" signs hang from the ceiling since WWII days!
http://forum.cookshack.com/eve...421097474#5421097474
BTW: Starting a pastrami from a store bought corned beef is not a fake pastrami. Corned beef and pastrami are both the same as far as curing goes, it's the coriander/peppercorn coating plus smoke and a few other small techniques contained in this thread that sets pastrami apart from corned beef.
Another aside: Kudos to dls among others for setting me on the right path for real pastrami.
A very good book to read also....
Charcuterie- by Michael Ruhlman&Brian Polcyn
This book along with a couple of different cures and salts and your smoker, will set you free!
A very good book to read also....
Charcuterie- by Michael Ruhlman&Brian Polcyn
This book along with a couple of different cures and salts and your smoker, will set you free!
PorkPie is right. The dls method produces the perfect pastrami found in New York deli's. I've done pastrami this way several times.
When I want to make things simpler or take less time, I do the technique jjhacker shows above...precorned brisket, no steam. Produces a good quality patrami that most except those that have been to New York would consider pretty good.
I still want to try a top round and do the whole dls process...corned the beef, pastramify it and steam.
Using the top round vs brisket cause I'm just trying to get some of the fat out of my life. Figure I can enjoy this smoking hobby and make it more healthy also. That said, I've still got a couple frozen precorned briskets to smoke.
When I want to make things simpler or take less time, I do the technique jjhacker shows above...precorned brisket, no steam. Produces a good quality patrami that most except those that have been to New York would consider pretty good.
I still want to try a top round and do the whole dls process...corned the beef, pastramify it and steam.
Using the top round vs brisket cause I'm just trying to get some of the fat out of my life. Figure I can enjoy this smoking hobby and make it more healthy also. That said, I've still got a couple frozen precorned briskets to smoke.
Pags, the first time that I ever tried pastrami, I picked up a small 5lb flat from Sams with no marbling and just a little cover fat on it, it was being sold for pot roast really but I was just trying my hand at it, an experiment at best.
I just wanted to walk through the pastrami process.
Using TenderQuick I used the dls narrative in the thread I linked above. I could not believe the end result! I expected nothing and got a great pastrami. My wife was handing out tastes to all that entered my home.
The best part was that I thin sliced the leftovers and placed in a ziplock bag that sat in the fridge for a week, I finally decided to eat the last before anything happened to it and that was the best taste yet. I can't believe how tender and moist, not juicy, moist, a lean piece of beef could be but there it is.
After that I bought the above mentioned book, ordered all the cures and salts mentioned therein online, am awaiting delivery of same and then I'll be off to the races!
I just wanted to walk through the pastrami process.
Using TenderQuick I used the dls narrative in the thread I linked above. I could not believe the end result! I expected nothing and got a great pastrami. My wife was handing out tastes to all that entered my home.
The best part was that I thin sliced the leftovers and placed in a ziplock bag that sat in the fridge for a week, I finally decided to eat the last before anything happened to it and that was the best taste yet. I can't believe how tender and moist, not juicy, moist, a lean piece of beef could be but there it is.
After that I bought the above mentioned book, ordered all the cures and salts mentioned therein online, am awaiting delivery of same and then I'll be off to the races!
For those who want to make do a simplified method of making pastrami, RD has corned beef flats on sale for $2.25/lb this month for a 10+ lbs flats.
Hmmmmmmmmmmmmmmmmmmm. My wife's doesn't work this Friday. Might give it a try.
quote:Originally posted by PorkPie:
...
Using TenderQuick I used the dls narrative in the thread I linked above.
I can't tell, are you using TQ on Corned Beef (the original post comment) or on brisket from scratch?
Look for sale packages of corned beef after St Patrick's Day. Grocers looking to unload overstock.
Brisket from scratch Smokin.
Sorry if I wasn't clear, I was referencing the "Thoughts on Pastrami" link.
Sorry if I wasn't clear, I was referencing the "Thoughts on Pastrami" link.
Thanks, just wanted to make sure.
Just made an eye round into pastrami and it was quite good - much better than when I have made it with corned beef. Cured a 4lb. round for four days in the fridge using TQ, fresh cracked pepper and coriander and some granulated garlic. Washed cure off and soaked the round twice for half hour each time to draw out some saltiness - rubbed it with pepper, corander and garlic and smoked it at 225 for about 5 hours. Wraped the round in foil and refrigerated it for a day and then thinly sliced it on mandolin. Served it on marbled rye with mustard and some slaw.
I brought the temp of the meat to 163 before I pulled it from the smoker.
Sounds great Dave. I'm sure that eye of round produced a much leaner product than the corned beef from the grocery. I've done it from scratch and have been quite satisfied with the results. Can't remember what I used without checking my records.