I recently saw corned beef brisket from the point and not the flat on sale. Has anyone made pastrami from this. I am going to start making pastrami and was thinking of trying this.
I usually buy several points every March (on sale really cheap then) to make pastrami throughout the year (5 in my freezer now). They work fine although you may have to trim them a bit.
Thanks. Do you turn them into pastrami prior to freezing or freeze them in the corn beef bags?
I freeze them "as is" and thaw when I'm ready to make pastrami.
I did and it came out excellent. Here is my recipe;
October 18 2009 did a corned beef brisket.Temp was to hit 60.Using maple smoke for 4 hours.
Made a rub using;
2 tblsp ground pepper corn
1/2 tblsp ground coriander seed.Next time buy the ground one already
1/2 tblsp onion powder
1 tsp paprika
1 tsp thyme
1 tsp garlic powder
Took corned beef out of package and drained the juice.Rinsed and put in plastic
container. Put in frig for 36 hours and changed the water about 3-4 times to get salt out.
Put rub on amd back in frig overnight.Took out and let get to room temp. Started smoke for 1 hour
at 160 then 175 for 1.5 hours then took to 240 for 7 hours or until IT hits 170. Hit 170 after
9 hours. Took out and FTC for 4 hours. Put in frig overnight to slice up thin. Came out
excellent.
Quote from: watchdog56 on April 09, 2010, 04:25:20 AM...1/2 tblsp ground coriander seed.Next time buy the ground one already
I grind both the pepper and coriander myself; pre-ground is too fine to give me the texture (between "cracked" and "ground") I always think of as an integral part of pastrami. As usual, just a matter of personal preference.
Quote from: Ka Honu on April 09, 2010, 06:28:23 AM
Quote from: watchdog56 on April 09, 2010, 04:25:20 AM...1/2 tblsp ground coriander seed.Next time buy the ground one already
I grind both the pepper and coriander myself; pre-ground is too fine to give me the texture (between "cracked" and "ground") I always think of as an integral part of pastrami. As usual, just a matter of personal preference.
I do the same, I did not like the texture with the ground coriander.
Maybe I need to get a different grinder. It was just a cheap hand held and it took forever to grind it.
This is what I use. Kind of medieval. but it works. You have to cover it with your other hand to keep the coriander from jumping all over the kitchen.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2153.jpg)
Quote from: FLBentRider on April 09, 2010, 07:37:15 AMThis is what I use.
How many nutria pelts did you have to trade for that bad boy?
Quote from: Ka Honu on April 09, 2010, 08:42:48 AM
Quote from: FLBentRider on April 09, 2010, 07:37:15 AMThis is what I use.
How many nutria pelts did you have to trade for that bad boy?
The Mrs. bought it for me. I'll have to look it up.
It is as
heavy as it looks.
Quote from: Ka Honu on April 08, 2010, 08:23:13 PM
I usually buy several points every March (on sale really cheap then) to make pastrami throughout the year (5 in my freezer now). They work fine although you may have to trim them a bit.
Dont the freezer burn with the liquid in there or are they good in those bags?
Haven't had a problem yet and have kept them frozen for 8-10 months on occasion).
That is good to know. I just bought some at $2 per #. Might pick up a few more.