Had a beef brisket and was itchin for some Pastrami so I separated the point from the flat and applied the dry cure last week and here it is all rinsed off and ready for the seasonings.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0786.jpg)
All seasoned and ready for a night in the fridge.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0787.jpg)
The next morning resting and waiting for the smoker to come up to temp.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0791.jpg)
Outta the smoker and FTC for a wile then put in the fridge for a day or two.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0796.jpg)
Sliced it last night.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0798.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0799.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0802.jpg)
Got it all packaged.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0803.jpg)
Made me a big ole sammie, forgot to take a picture, and got the trimings for another tonight.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0804.jpg)
MAN was it good!
What did I do with the point?
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0792.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0793.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0805.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0807.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0808.jpg)
It was an experiment and turned out pretty good.
The smoker was busy so I poached the sausage, will definitely smoke it next time.
Man oh man, that ALL looks delicious.
Darn you Curt, you know how much I like pastrami! :D
Quote from: KyNola on February 09, 2011, 09:23:59 AM
Man oh man, that ALL looks delicious.
Darn you Curt, you know how much I like pastrami! :D
It was soooo moist and tender and the spices were perfect and combined with the smoke the aroma filled the room and with each slice I couldnt help but think.
MAN THIS IS SOOOO GOOOOD! :D
Pastrami Sausage!!
That is a serious looking Pastrami!
Super NICE.
You might need to give up some info on the
Pastrami Sausage. ;D
Outstanding that looks great ;D
ahh ahHH AHHH howboutdarecipe CHOooo!!! ;D
I just PM'd you my address. Thanks for getting some of that out to me. ;D ;D ;D ;D
So was the point also pastrami cured like the flat then ground for the sausage or you just ground the point and followed a "normal" sausage recipe?
OU812,
Looks real good recipe please.
Quote from: GusRobin on February 10, 2011, 11:25:59 AM
So was the point also pastrami cured like the flat then ground for the sausage or you just ground the point and followed a "normal" sausage recipe?
I did the point just like the flat and when the cure time was done rinsed and seasoned the point the same as the flat then when the flat went in the smoker I ground the point and stuffed.
No binders, no additional fat and no other seasonings.
Poached it in 165 F water and pulled out when the IT hit 156 F, took just over 2 hr.
Just wanted to see how the texture would be and how it would taste so I didnt spend allot of time on it.
I will make the next one like a sausage with the Pastrami seasonings and smoke it.
The my notes/recipe are at home, I'll post them later.
Pastrami
The brine;
2 cups distilled water (heated to about 140 F)
2 Tbl Tenderquick
2 Tbl brown sugar
2 tsp granulated garlic
Combine above ingredients and mix well. Then refrigerate until cold, about 40 F
Wile the brine is chilling mix up rub #1;
!/4 cup Tenderquick
2 Tbl brown sugar
2 Tbl granulated garlic
1 Tbl smoked Spanish paprika
1 & 1/2 Tbl Btuchers grind black pepper
1 & 1/2 tsp ground coriander
1 & 1/2 tsp granulated onion
1/2 tsp ground thyme
When the brine is cold, place the meat in a rimed pan and inject every inch all the way around. Try to get the meat to accept as much brine as it will hold. After the meat has been injected remove it from the pan and place on a sheet of plastic. Coat the meat, top, bottom and sides with the rub. Wrap tightly and place in a clean pan then place in the fridge for at least 5 days, I go a week, tunring over every day.
Rub #2;
2 & 1/2 Tbl Butchers grind black pepper
1 & 1/2 tsp ground coriander
1 & 1/2 tsp granulated onion
1 tsp granulated garlic
1 tsp smoked Spanish paprika
1/2 tsp ground thyme
When the cure time is done rinse off all the spices with cold running water and when you think your done do it again. Pat dry with papper towels and applie rub # 2 then wrap in plastic and place in the fridge over night. The next morning un wrap and place on a rack then place that rack on an inverted rack. You want air to get all around the meat.
Now go fire up the smoker, set the temp at 250 F and load 4 hr of smoke, I like Pecan.
When the smoker is up to temp advance the wood so the smoke starts as soon as you put the meat in. After the meat is in lower the temp to 220 F
When the smoke is done dump the water bowl and re fill with boiling water, check the water pan about every 4 hr.
The Pastrami Will take close to 1 hr per pound to cook so take readings accordingly.
Remove when the IT hits 165 F remove and PTC ( I use restaurant grade Plastic wrap) for at least 1 hr if your serving as a meal.
When using for sandwiches PTC for 5 hr then un wrap from the towels but keep the plastic on and place on a rimmed pan in the fridge for at least 24 hr then slice against the grain as thin as possable.
Enjoy.
Curt, Thank you very much. This sounds even more amazing now.
Cheers,
JJ
Looks killer as always Curt
Very good job Curt
Where did you buy the brisket? It sure looks good.
Looks great Curt
Quote from: pikeman_95 on February 11, 2011, 06:20:18 AM
Very good job Curt
Where did you buy the brisket? It sure looks good.
I bought it at No Frills Supermarket, they had briskets on sale and I bought aver 60 pounds. ::)
I asked the meat man if I could look through what he had, I wanted the bigest ones, scored 3 of them, each one over 20 pounds.
They were Choice.
Thanks Curt,
I'll have to put it on the list to try.
It would be great to here back from anyone who trys this recipe with there thoughts.
The brine injection and slow cool down makes for a very moist and tender hunk of meat.
Wow! This is so on my "to do" list, which keeps growing daily. You can't get good pastrami here unless you pay an arm and leg at a shop on the strip. What you pay for that, I can make yours! Thanks for posting the recipe.
Dang Curt, that's just ridiculously awesome.
I gone for a couple of days, come home and find this on my computer. ;D
Great job Curt!
When you ground the point did you use any cure #1 in it? Also, could anyone explain the acronyms PTC/FTC.
Hi BAM1;
Welcome to the forum.
FTC stands for Foil Towel Cooler, for full explanation and other acronyms commonly used on this board click on the below link.
Acronyms (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=766#post766)
PTC is similar to FTC; just that the P stands for plastic wrap.