Help Please,
Am taking my first stab at Pastrami, and thanks to the absence of a decent butcher shop in my area, I was forced to purchase two corned beef flat cuts from Sam's Club. Total weight is about 9.5 - 10 lbs. I'm using the "Beef Pastrami" recipe by Raye Minor that's on the recipe page.
Here's my dilemna:
Since these briskets are already "corned" do I skip the curing rub and go right to the final rub, then smoke?
If I do the dry cure rub, will my pastrami turn out too salty?
If I do the dry cure rub, should I modify the overall curing time?
Any advice would be greatly appreciated. Thanks!!!
Jeff
Those are already cured.
I would rub and smoke. I'm not sure if you need to soak.
I would probably fry up a sample and taste it.
Personally, I would soak them for 2 days. Flip a couple times a day.
Then dry, apply rub, etc.
Corned beef is pretty salty right out of the package you might want to soak it in fresh water for 1 hr then try a small piece if still to salty change the water and soak again.
Then when its to your likin do the rub and throw those in the smoker.
You guys are the greatest. Thanks for the advice, I will soak for about an hour, sample, then dry rub and into the Bradley. Finally got my digital camera back from mama, so I'll try to post pics as I move along.
Thanks Again,
Jeff
I'm guessing an hour soak won't help all that much. Usual time is 18-48 hours with a water change about every 12 hours. A small test piece will only tell you if the surface salt/brine has soaked out.
When you put the dry rub on, wrap in plastic wrap and refrigerate at least overnight before bringing back to room temp and smoking.
You might also put a toothpick in the meat to mark the direction of the grain - kinda tough to see when done.
Quote from: josbocc on January 29, 2010, 02:29:06 PM
Help Please,
Am taking my first stab at Pastrami, and thanks to the absence of a decent butcher shop in my area, I was forced to purchase two corned beef flat cuts from Sam's Club. Total weight is about 9.5 - 10 lbs. I'm using the "Beef Pastrami" recipe by Raye Minor that's on the recipe page.
Here's my dilemna:
Since these briskets are already "corned" do I skip the curing rub and go right to the final rub, then smoke?
If I do the dry cure rub, will my pastrami turn out too salty?
If I do the dry cure rub, should I modify the overall curing time?
Any advice would be greatly appreciated. Thanks!!!
Jeff
Jeff,
i don't know if this is what you are looking for or not but here is a little project that worked out very well for me.
http://forum.bradleysmoker.com/index.php?topic=13848.0
One more thing that I have found doing this... After the smoke/cook is finished, let it cool and wrap tight (or vacuum seal) and put in the fridge for at least a day before you cut into it. The flavors will come together, and it will get better and better throughout the week..
Again, this is just my personal preference.
Absolutely right squirt!
Sams didn't have a packer? They always have them when I go! Try Wal-Mart...they also carry them from time to time.
Quote from: Up In Smoke on January 29, 2010, 04:34:28 PM
Absolutely right squirt!
I learned (http://forum.bradleysmoker.com/index.php?topic=11492.0) from the master!
(and promptly hijacked his thread - sorry UIS ::))
This (http://forum.bradleysmoker.com/index.php?topic=12259.0) was my second pastrami attempt. The first one turned out better. This one was a corned beef brisket that I brought home and froze, and I think the ice crystals damaged the meat a bit. It was good, but not nearly as tender as the first one.
Quote from: squirtthecat on January 29, 2010, 05:23:25 PM
Quote from: Up In Smoke on January 29, 2010, 04:34:28 PM
Absolutely right squirt!
I learned (http://forum.bradleysmoker.com/index.php?topic=11492.0) from the master!
(and promptly hijacked his thread - sorry UIS ::))
This (http://forum.bradleysmoker.com/index.php?topic=12259.0) was my second pastrami attempt. The first one turned out better. This one was a corned beef brisket that I brought home and froze, and I think the ice crystals damaged the meat a bit. It was good, but not nearly as tender as the first one.
It's all about helpin' out.
besides i cannot take credit.....10.5 hooked me up with the recipe.
I'll post the recipe I use in a bit...I have made pastrami about 10 times now.
Once again "Thank You Forum Members".
Gonna start soaking tomorrow AM..., then grind some spices for my rub. Might have time to smoke on Sunday, that is if the temperature outside gets above 0 (that's farenheit), and the wind drops below 30mph. :P :P :P I love living in Northern NY ;D ;D
Jeff
Tripple D just has a segment on a deli in NY that makes their own pastrami...pickled for 30 days in Big Brute trash cans.
Quote from: cgaengineer on January 29, 2010, 06:57:48 PM
Tripple D just has a segment on a deli in NY that makes their own pastrami...pickled for 30 days in Big Brute trash cans.
I just walked in at the end of that! Missed what went in it. :(
Pink salt was what they were pouring in the cans.
Set your DVR for 12:30 am that episode comes on again.
Quote from: cgaengineer on January 29, 2010, 06:57:48 PM
Tripple D just has a segment on a deli in NY that makes their own pastrami...pickled for 30 days in Big Brute trash cans.
Yep, I do my pastrami wet.
Boil brine, let cool.
Pump meat with brine and then soak for 3 to 4 weeks.
Drain, and then roll in coriander/blk pepper.
I prefer to dry cure mine...its quicker!
This is the recipe I use and the technique....it has turned out well all but 2 times and that was due to someone requested the use of london broil instead of brisket and it was dry and had a white line of uncured in the center due to the meats density. I may try a wet cure if doing and entire packer and see what happens...my problem is that storage is a premium and the wait is too long but I am sure it produces very good pastrami. Do you mind posting your recipe and technique?
http://www.mybarbecuepal.com/viewtopic.php?t=4
Quote from: cgaengineer on February 02, 2010, 03:29:16 AM... london broil ...
??? I always thought London Broil was a method of preparation, not a cut of meat.
Not around here it aint...maybe in London? :)
cribbed from askthemeatman.com:
Let's get it straight, London Broil is a Cooking Method -
NOT a cut of beef!!
But, many grocery store meat departments and butcher shops sell a cut of beef labeled London Broil.
What cut of beef is it usually?
It is usually Top Round Roast.
Most often it is a Top Round Roast. Often I have seen recipes calling for a London Broil using a Top Round Steak - posted as a 2 inch thick, 5 to 6 lb. steak!!
This is not a Top Round Steak, but a Top Round Roast. When I have a customer who requests a London Broil, I cut them a large Top Round Roast.
Now that we have that straight-what is the cooking method that makes a London Broil?
The characteristics common to most London Broil Recipes call for:
* Marinating the beef
* Broiling the beef to medium rare in a oven or
* Grilling the beef to medium rare in a bar-b-q grill
* Slicing the finished dish thinly, across the grain, at a 45 degree angle
Since we are "off topic"... I grilled a store cut "London Broil" over the weekend. I grilled on my gas grill about 6 minutes each side to get medium rare and let sit 20min. (my wife hates that part) I made some au jus and had a some horseradish sauce for dipping. I sliced very thin and the meat was the most tender I have ever had it.
The next night for leftovers I reheated in the oven wrapped in tin foil with the remaining au jus. Once reheated I chopped in the food processor and put in a sauce pan with some of the dripping. Made a wonderful steak sandwhich!!!
And I thought I didnt like the "London Broil"
Quote from: cgaengineer on February 02, 2010, 03:29:16 AM
I prefer to dry cure mine...its quicker!
This is the recipe I use and the technique....it has turned out well all but 2 times and that was due to someone requested the use of london broil instead of brisket and it was dry and had a white line of uncured in the center due to the meats density. I may try a wet cure if doing and entire packer and see what happens...my problem is that storage is a premium and the wait is too long but I am sure it produces very good pastrami. Do you mind posting your recipe and technique?
http://www.mybarbecuepal.com/viewtopic.php?t=4
Are you asking for my pastrami recipe? OK
5-7 lbs - beef brisket, or wild game rump roast
Ingredients:
7 tbsp - Morton's Tenderquick
1 tbsp - garlic powder
1/4 cup - sugar
2 1/2 quarts - water
Rub:
1 tbsp - salt
2 tbsp - coriander
3 tbsp - coarse black pepper
> Mix ingredients with 1/2 of the water, bring to a boil, and then simmer for 15 minutes.
> Add the other 1/2 of the water and let the brine cool.
> Pump the meat at a rate of 2 cups per 5 lbs of meat.
> Store meat with brine in a ziploc bag for 7 days if pumped, 21 to 28 days if not pumped.
> Remove from brine and drain for 2 hrs.
> Rub meat with salt, coriander and pepper mixture.
> Cook at 200° until IT is 152°. no smoke
It's what I have used for over 35 years, mostly for wild game, especially elk. On larger bull elk or moose, we will use the brisket.
Quote from: wyogoob on February 13, 2010, 10:06:36 PM
Quote from: cgaengineer on February 02, 2010, 03:29:16 AM
I prefer to dry cure mine...its quicker!
This is the recipe I use and the technique....it has turned out well all but 2 times and that was due to someone requested the use of london broil instead of brisket and it was dry and had a white line of uncured in the center due to the meats density. I may try a wet cure if doing and entire packer and see what happens...my problem is that storage is a premium and the wait is too long but I am sure it produces very good pastrami. Do you mind posting your recipe and technique?
http://www.mybarbecuepal.com/viewtopic.php?t=4
Are you asking for my pastrami recipe? OK
5-7 lbs - beef brisket, or wild game rump roast
Ingredients:
7 tbsp - Morton's Tenderquick
1 tbsp - garlic powder
1/4 cup - sugar
2 1/2 quarts - water
Rub:
1 tbsp - salt
2 tbsp - coriander
3 tbsp - coarse black pepper
> Mix ingredients with 1/2 of the water, bring to a boil, and then simmer for 15 minutes.
> Add the other 1/2 of the water and let the brine cool.
> Pump the meat at a rate of 2 cups per 5 lbs of meat.
> Store meat with brine in a ziploc bag for 7 days if pumped, 21 to 28 days if not pumped.
> Remove from brine and drain for 2 hrs.
> Rub meat with salt, coriander and pepper mixture.
> Cook at 200° until IT is 152°. no smoke
It's what I have used for over 35 years, mostly for wild game, especially elk. On larger bull elk or moose, we will use the brisket.
Thank you, I will add this recipe to my book! I am gonna grab my fridge from my other house so I have more cooler space to do more brining and curing.
There are a few pastrami recipes on the recipe site. Also I would suggest not to add salt to the rub.
I'm getting ready to make some pastrami. Brisket prices have sky rocketed in my area, so I going to use top round. The top round was the same price, but if you got the London Broil cut, you buy one and got one free. I talked one of the meat cutters to cut mine extra thick.
Pastrami (http://www.susanminor.org/forums/showthread.php?154-Pastrami&p=181#post181)
Beef Pastrami (http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185)
I'm trying a sirloin tip roast right now, hopefully it turns out well.