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Pastrami


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#21 Juthro

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Posted 16 March 2019 - 11:15 PM

You should have known that I wouldn't have the self control to not try it :)

 

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Edited by Juthro, 16 March 2019 - 11:15 PM.

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#22 Dipole

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Posted 17 March 2019 - 12:16 PM

That looks really good.  How do you like it?


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#23 Dipole

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Posted 17 March 2019 - 12:34 PM

I bought some tri tips the other day.

The roasts were spiced by the butcher.

I grilled one, the wife did not like the spice flavor.

So I decided to make a pastrami out of the other roast.

Pastrami (3).jpg  Pastrami (2).jpg

 

Pastrami (1).jpg

3.875lb

 

I soaked the meat in water to remove some of the color/flavor.

I cut the meat to fit the container.

I made up the brine, 6 cups, as per:

Pastrami (4).jpg

 

I put this in the refrigerator to stay for 8 days.

Pastrami (5).jpg

 

I will be smoking it a week from today.

 


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#24 Juthro

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Posted 17 March 2019 - 12:54 PM

That looks really good.  How do you like it?

 

It stayed fairly moist, and the flavor is very spicy.  It is a little bit tougher then I would have liked, but as you can see from the pic, there was not much marbling in that piece of meat, so I'm not real surprised.

 

 

Overall I'm very happy with the results.   The wife snitched a piece last night as well and liked it, that means its a winner, lol.  I was afraid that it was going to be too heavily spiced for her tastes.  It's got quite a bit of zing to it IMO, more than I expected, but it's very good.

 

I think it will make some great rubans today for lunch, and any leftovers that I don't snitch off the plate will probably get into some hash and eggs for breakfast tomorrow.

 

I look forward to seeing how your tri tip turns out.   Good luck and godspeed :)



#25 Juthro

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Posted 17 March 2019 - 11:33 PM

So we waited for dinner to do up the reuben sandwiches (with old fashion crinkle cut french fries).  They were killer !  :)

 

If I were to change anything for my next run (with pre-brined meat), I would give it more soak time, and change the water more often.  While my finished product wasn't too salty to be enjoyable, it was a little saltier than I would prefer.

 

That shouldn't be a surprise to me though, I tend to go lighter on salt then most folks when I make my own brine.  I usually go with a higher ratio of sugar over salt (I cut the kosher salt only, I don't cut the pink salt amount), and I get a sweeter/less salty brine.  It works really well with canadian bacon, but I'm not sure if a sweeter flavor will lend itself well to pastrami.  I'll have to brine one myself, and give it a try.


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#26 Dipole

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Posted 24 March 2019 - 09:20 PM

I started to smoke the meat at 12:30PM today.  Finished at 7:00PM.  I ran at 200F until 5:00PM, then I bumped the temp up to 220F.  Smoked with cherry wood chips.  Got her up to 165F.

Pastrami.jpg


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#27 mushit

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Posted 25 March 2019 - 10:18 AM

You guys are making me drool!!

 

I have just put an eye of round cut in half lengthwise in the cure.  Brisket is hard to come by here.

I use 1 gallon water, 1 heaping tbsp cur #1, 1/2 cup each of coarse salt, white sugar and brown sugar.

This is my basic cure for everything.

 

I cold smoke and will be steaming this Pastrami to 203F.  Very sloooowly.  Maybe 3 to 4 hrs. or more.


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#28 Dipole

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Posted 25 March 2019 - 10:25 PM

I cold smoke and will be steaming this Pastrami to 203F.  Very sloooowly.  Maybe 3 to 4 hrs. or more.

How do you steam the pastrami?

 

I guess I am basically steaming mine for most of the time.  I only have smoke going for maybe an hour.


Edited by Dipole, 25 March 2019 - 10:28 PM.


#29 mushit

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Posted 26 March 2019 - 01:12 PM

I have a roasting pan with a rack.

Sometimes I ball up foil and make 4 balls to raise the rack a bit, then put lots of water in the bottom.

I then stick it in the oven at 225F.

Turns out awesome.

I did some goose breasts a year ago.  Not bad, but beef is better.

 

I smoke for 12 hrs or so, until the AMNPS runs out.


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#30 Juthro

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Posted 26 March 2019 - 02:40 PM

If I understand correctly, steaming in how traditional deli pastrami is finished.  I've  never finished one like that, but I would like to give it a try.  

 

Had I gone that route it probably would have helped keep my last attempt a little more tender.  Though like Dipole, I use a water pan between the heat source, and the meat, so it gets some steam during the entire cook.

 

Y'all have got me in gear to do some smoken!  So I got off my ass and inventoried/cleaned out the freezers.  I didn't find anything I want to turn into a pastrami, but I did find a sockeye salmon from 2017 that was all vac sealed up.  Man, I love vacuum sealers, there was no freezer burn on the fillets at all.  

 

I basically use  same brine I use on everything else, with a few extras in it.  I prefer a sweeter smoked fish, not to the extreme of squaw candie, but sweeter then a lot of brines.

 

After brining overnight (the fillets float when I put them in, by morning they sink in the brine), and air drying, I cold smoke it for about 4 or 5 hours, then pressure can it in wide mouth half pints. (100 min @ 15psi, no liquid added)

 

Here is my fish brine recipe that I am using.

 

3/4 cup kosher salt

1 cup each of brown and white sugar

1/2 cup each of soy sauce and maple syrup (I warn against using imitation maple flavor, it can lead to off tastes after pressure canning)

1 teaspoon of granulated garlic.

1 heaping tablespoon pink #1 salt

1 gallon water.

 

 

 


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#31 mushit

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Posted 26 March 2019 - 05:52 PM

Mmmmmmm.  Cured Smoked salmon.   Aaaaagggggghhhhhh :drool:

 

I have never had Cured Salmon.  Lots of smoked.  Sounds intriguing.

Gonna have to give it a go. 

 

I love my sealer.  I don't know how I would ever get by without it!

The only thing I found is every time you move it, or something else, in the freezer, there is a danger of puncturing the seal when they are banged together. :smile:

Other than that, it is awesome. 



#32 Dipole

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Posted 31 March 2019 - 12:28 PM

Thanks Juthro.  Great addition to the thread.

 

I tried out making a sandwich short order style.

I sliced at cut up some pastrami and piled some up on a frying pan.

IMG_20190328_210347.jpg

I put some sauerkraut on top and then some pepper jack.

IMG_20190328_210608.jpg

I didn't have any swiss cheese.

IMG_20190328_210635.jpg

I presoaked the pastrami to get some of the salt out.

I got a loaf of homemade french bread.  I didn't make any rye.

IMG_20190328_210902.jpg

Cut some slices.

IMG_20190328_211056.jpg

I fry for a while, cover for a while to melt the cheese.

IMG_20190328_214549.jpg

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I put the bread in the toaster and assemble.

IMG_20190328_215446.jpg

Oops, I almost forgot the mustard.

IMG_20190328_215628.jpg

Damn, too bad this is not good for you.


Edited by Dipole, 31 March 2019 - 12:29 PM.

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#33 Juthro

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Posted 31 March 2019 - 01:22 PM

That looks killer, Dipole !   

 

Nice beer choice to wash it down with as well ;)






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