1st shot at pastrami (sort of)

Started by Up In Smoke, September 09, 2009, 05:52:15 PM

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Up In Smoke

I decided to try a small pastrami for the first run.
i bought a 1 1/2 lb corned beef brisket and used the recipe for pastrami from
store bought corned beef. Thanks to 10.5 for all of the help!
small roast after soaking in cold water in fridge for 48 hrs.

then patted off and rubbed with
coarse ground pepper
onion powder
paprika
course ground coriander
thyme
garlic powder

then wrapped and resting in fridge till saturday afternoon
then into the bradley.

2 Bradley OBS
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Hopefull Romantic

Next time I suggest you using my old country recipy. Check the threads.

Corned beaf is boiled. You never ever boil pastarmi.

HR
I am not as "think" as you "drunk" I am.

Caribou

Hi Up in smoke,
I'm looking forward to seeing how your pastrami turns out.
What a great project, I bet it will be tasty :)
Carolyn

Hopefull Romantic

Quote from: Up In Smoke on September 09, 2009, 06:16:55 PM
Quote from: Hopefull Romantic on September 09, 2009, 06:04:10 PM
Next time I suggest you using my old country recipy. Check the threads.

Corned beaf is boiled. You never ever boil pastarmi.

HR
??a little more info please.
i didn't boil anything.

I meant since you are using corned beaf, it has already been boiled. I will try and find you the liknk to the recipy I posted yesterday. and will get back to you.


HR
I am not as "think" as you "drunk" I am.

Hopefull Romantic

I am not as "think" as you "drunk" I am.

Habanero Smoker

Quote from: Hopefull Romantic on September 10, 2009, 12:37:29 AM
Quote from: Up In Smoke on September 09, 2009, 06:16:55 PM
Quote from: Hopefull Romantic on September 09, 2009, 06:04:10 PM
Next time I suggest you using my old country recipy. Check the threads.

Corned beaf is boiled. You never ever boil pastarmi.

HR
??a little more info please.
i didn't boil anything.

I meant since you are using corned beaf, it has already been boiled. I will try and find you the liknk to the recipy I posted yesterday. and will get back to you.


HR

UIS is using uncooked corned beef, it iusually the brisket flat or point that is cured (pickled) then vacum seal.



     I
         don't
                   inhale.
  ::)

Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

squirtthecat


And the advantage of using corned beef is that is is already mostly cured?

Interesting...  I'll have to try this!

Any preference of point vs flat?

squirtthecat


Good plan..  Looking forward the the final results!

OU812

UIS sounds good already, so how did it turn out ? Tasty I bet

squirtthecat

Quote from: Up In Smoke on September 09, 2009, 05:52:15 PM
i bought a 1 1/2 lb corned beef brisket and used the recipe for pastrami from
store bought corned beef.

Where is this recipe?  I'm searching, but having trouble finding it........

FLBentRider

I think you can use the regualr pastrami recipe.

Just skip ahead and assume you have already cured it.

Dry it a little, rub it and smoke on!

From what I understand, if you make the pastrami recipe (with raw beef) and stop after the cure you have corned(cured) beef.

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squirtthecat

Quote from: FLBentRider on September 16, 2009, 06:31:24 AM
I think you can use the regualr pastrami recipe.

Just skip ahead and assume you have already cured it.

Dry it a little, rub it and smoke on!

From what I understand, if you make the pastrami recipe (with raw beef) and stop after the cure you have corned(cured) beef.



Ahh, cool.  Thanks!  I will be picking one up this weekend for sure..

The Mrs won't eat it, but I'll get some good tastes from it, then bring to the cafeteria at work as a donation. (fresh whole wheat subs made daily)


Tenpoint5

#13
Squirt,
Here is the recipe that UIS is using. I was chatting with UIS about some other stuff and I sent it along for him to give it a try. I feel like Nepas with his Secret Receipts. Only I don't remember where I got it from.

Pastrami from Corned Beef

First discard the little packet of seasoning, drain the juice from the package and rinse. Then soak in cool water (in a plastic container or zip top bag in the fridge), no less than overnight or up to 48 hours, changing water at least two or three times (extracts some of the injected solution).  Dry with paper towel and lightly score the fat side with a knife to mark the grain direction, apply rub to all sides. Back to the refrigerator overnight wrapped in plastic. On cooking day, bring to room temperature; re-season all sides with a sprinkle of rub. Then smoke/cook to 165o IT followed by some FTC time and a day or so in the fridge before slicing paper thin (across the grain).

Basic pastrami rub
    2 tablespoons peppercorns
    1/2 tablespoon onion powder
    1 teaspoon paprika
    1/2 tablespoon coriander seeds
    1 teaspoon thyme, dried
    1 teaspoon garlic powder
         (Rough grind the peppercorns and coriander before adding)
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

HawkeyeSmokes

That looks really good UIS! And a little to much pepper would be right up my alley!  :D Love that stuff.
HawkeyeSmokes