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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 :)

 

post-136504-0-33205100-1552796096.jpg

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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 Yesterday, 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 Today, 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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