BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: manfromplaid on September 20, 2018, 08:02:02 am

Title: pastrami
Post by: manfromplaid on September 20, 2018, 08:02:02 am
trying out this process. starting today. using habs recipe have my brine cooling now. brisket trimmed down to just over 9 lbs. its from a farm where I get my beef and its long and thinner. to make it fit in my brine container I cut it in half. no pic today but when its done curing and before and after the smoker I will update.. any modifications to your process habs??
Title: Re: pastrami
Post by: Habanero Smoker on September 20, 2018, 01:22:59 pm
You are lucky to have a local source. Brisket in my area is either difficult to find, or the price is often around $7.00/lb.

I've made a few minor changes throughout the years. I'm not sure what version of my recipe you are going by, but any changes I've made  have been minor; except the final internal temperature. If I'm not planning to steam it, I will bring the IT up to 185°F. If I plan to finish by steaming, I will smoke/roast it until the IT gets up to 160°F - 165°F, then finish it by steaming. For the short time that I "FTC", which is 2 hours, I just wrap in a layer of plastic wrap, then a layer of foil and place it in my microwave for the two hours; but with the amount you have I don't think it is possible.
Title: Re: pastrami
Post by: manfromplaid on September 20, 2018, 09:13:43 pm
using the recipe from the susanminor site/wet cure with info from a couple links you added. smoked cured ham and kitchen calculator.
Title: Re: pastrami
Post by: Habanero Smoker on September 21, 2018, 01:41:34 am
That is very close to the recipe I use now. The only difference is that I now smoke/roast at 225°F - 230°F, and take the final internal temperature to 180°F. Also if I don't add the white peppercorns, I still keep the coriander seed to 3 tablespoons instead of increasing it to 4 tablespoons.

I love the My Kitchen calculator. For thoughs that have never used it, I've inserted a link below. Make sure you review the video tuturial; it makes using the calculator much easier.

My Kitchen Calculator (http://www.mykitchencalculator.com/recipeconverter.html)
Title: Re: pastrami
Post by: manfromplaid on September 27, 2018, 05:28:10 am
Smoking day(https://uploads.tapatalk-cdn.com/20180927/c11dcb2bbd0b0c93a9bff4cf65379ee7.jpg)(https://uploads.tapatalk-cdn.com/20180927/ebb3f934d173c49889b64786903665a2.jpg)(https://uploads.tapatalk-cdn.com/20180927/ded4afb140b9b2935065fc56a41165cb.jpg). Bradley preheating to 230 going to use cherry or apple.  Will make up my mind when i put the meat in the box.


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Title: Re: pastrami
Post by: manfromplaid on September 27, 2018, 02:42:52 pm
Temp up to 185 out and foiled to rest 1 1-2 hrs. Nice colour and taste but seems a might salty. Before the rub soaked 1/2 hr change water soak 1/2 hr taste test soak change soak test rub and smoke. Will give it a day and check again. (https://uploads.tapatalk-cdn.com/20180927/2f00b491e1a8c8be985422159cd6eb4d.jpg)(https://uploads.tapatalk-cdn.com/20180927/fb47cf9ad4948cff24f53470780e313c.jpg)(https://uploads.tapatalk-cdn.com/20180927/d94d273be45bdcf793f8a5e31c4579e1.jpg)(https://uploads.tapatalk-cdn.com/20180927/cdd31e886a23ee8539b08f5869f2b8d4.jpg)


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Title: Re: pastrami
Post by: Habanero Smoker on September 27, 2018, 03:12:43 pm
Sorry to hear it is overly salty. How long did you brine for?

I would expect the salt taste to remain the same when you taste it again. If it is still salty, the salt may not be that strong when you make sandwiches with it, or use it in recipes. The below recipe is a great recipe to use your pastrami in. If you pastrami is overly salty, I would omit the salt the recipe calls for.

Black Bean & Beef Pastrami Soup (http://forum.bradleysmoker.com/index.php?topic=8202.msg84627#msg84627)

If you use this recipe again, try reducing the salt to 8 ounces.
Title: Re: pastrami
Post by: manfromplaid on September 27, 2018, 04:06:34 pm
in the brine for 6 days.  most of the salt is in the crust. biting in the middle of the slice is good so I am hoping that when I thin slice and make a sandwich it will be ok. first time making pastrami and I can still use the meat. not wasted but I learn more every cook.
Title: Re: pastrami
Post by: manfromplaid on September 27, 2018, 04:11:15 pm
just looked at the black bean soup  mommy thinks that will be outstanding
Title: Re: pastrami
Post by: Habanero Smoker on September 28, 2018, 01:55:13 am
I forgot to mention that your pastrami looks great. It has me craving to make some.
Title: Re: pastrami
Post by: TwistedSanity on September 28, 2018, 01:51:58 pm
O.O   what is that and how do I make it?

It looks amazing.

I might have to try to make that next summer when I have time.
Title: Re: pastrami
Post by: Habanero Smoker on September 29, 2018, 02:36:57 am
I don't believe I ever posted the directions on this board. I posted it on a site that was referred to as the Recipe Site; which is no longer available.

Below is a link to the achieved post. Some times the site is not stable, and links within the post may not work. If the link within the post doesn't work, sometimes clicking on the back arrow of your browser will refresh the page and display it properly. I suggest the following changes, if you are using the wet brine reduce the amount of salt to 7 ounces. Bring the internal temperature up to 185°F. Also if you don't have the white peppercorns for the rub, leave the coriander at 3 tablespoons.

Beef Pastrami (https://web.archive.org/web/20151016152850/http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami)
Title: Re: pastrami
Post by: manfromplaid on September 29, 2018, 06:32:06 am
yup I agree with habs. the salt content is tp high and I did a 9 lb brisket. I made ruben sandwiches last night and just to much salt. smoke and learn  the rest of my pastrami will get chopped up and used in soups.  all of my measurments were done by weight.
Title: Re: pastrami
Post by: _Bear_ on September 29, 2018, 03:33:06 pm
Thanks for the recipe Hab, I will put it to good use sometime this winter. Manfromplaid, that is good looking pastrami even if it is to salty, I damn near jumped in my truck to come pay you a visit lol. I have cousins that live just outside of Warburg, they used to have a dairy farm out there
Title: Re: pastrami
Post by: manfromplaid on September 29, 2018, 10:23:14 pm
who was they  cause my missus was a milkmaid in a dairy just outside Warburg for about 10 years
Title: Re: pastrami
Post by: Habanero Smoker on September 30, 2018, 02:12:46 am

There are two curing methods contained in my recipe. If you use the dry cure, as it is written, you won't have a problem with saltiness. I use that recipe almost all the time, and only used the wet brine a few times during development; in my early days of curing. I'll probably be doing another wet brine test in a few weeks; but using a less expensive cut of beef. I'm going to drop the added salt to 7 ounces. So including the additional salt from the cure will give the brine about 10 ounces of salt per gallon.
Title: Re: pastrami
Post by: _Bear_ on September 30, 2018, 06:34:36 pm
They are the Jacobson's, Otto and Cathleen (Kay) were my aunt and uncle and Eric and his family are still there, but I think they sold off the dairy operation. I remember stuking hay and shooting coyotes on the farm as a kid. I spent many summers there.


I will probably stick to the dry cure unless I hear of a better method from you Hab. Thanks again
Title: Re: pastrami
Post by: manfromplaid on September 30, 2018, 08:17:04 pm
bear  we know the family, not well but my kids went to school with a bunch of them. not the dairy my wife worked at...  I used the wet cure due to the size of my brisket at first. it was long and I cut it in half to fit in my brine container.. which means I could of done the dry cure on 2 pieces. since I want to use the pastrami in the fridge I went ahead and made up a black bean soup for my supper. blending 1/2 the beans makes it nice and thick and there is enough fluids to smooth out the extra salt in the pastrami. thanks for the info habs.
Title: Re: pastrami
Post by: TwistedSanity on October 03, 2018, 02:21:07 pm
Thank you all for the info on this post.

I have copied it all over to a word doc to goin my recipe binder.   I will be giving this a try next summer.
Title: Re: pastrami
Post by: Habanero Smoker on October 04, 2018, 02:03:47 am
Make sure you include the changes that have been posted in this thread. I mainly cure just the flats. If you have a whole brisket, I would separate the two muscles. It's best to either cure the flat, and the point separately. I saw that my local Walmart is selling whole briskets for about $3.50/lb. They have a huge fat cap, but for that price I may just pick one up.
Title: Re: pastrami
Post by: TwistedSanity on October 04, 2018, 08:42:45 am
Will do :-)