Was at the store and they had the pkg of corned beef for $.99lb.
This is one of those things that I "thought" I would never do,
but for for that price ... Why Not!
I bought them all the first day. 5 pkgs of variest sizes.
Went back the next day and got them all again ... 7 more.
I froze all but 3.
One is gonna be by the Hab's post in the recipe site.
One is gonna be by the Up In Smoke version's.
One is not spoken for yet.
Any suggestions?
PS .... I don't want to get into steaming, etc. Just want to Hot smoked!
Regardless of how you do them $.99 per pound is a steal!
Loves me some pastrami!
I've only ever done pastrami from a fresh brisket.
I would be interesting to compare the two.
I did a HOT hot pastrami last time (from corned beef flat) and it turned out great... I'll find the post.
Quote from: FLBentRider on May 10, 2010, 10:13:20 AM
I've only ever done pastrami from a fresh brisket.
I would be interesting to compare the two.
The whole long process of doing this is the part I really don't like.
Like Canadain Bacon or Smoked Cheese.
The waiting bugs me.
But gonna give it a try and maybe one day I will do it with a fresh brisket
This was my last Hot Pastrami (http://forum.bradleysmoker.com/index.php?topic=14789.0) and it turned out nice.
The Hungarian half sharp Paprika brought the heat to the party..
Quote from: squirtthecat on May 10, 2010, 10:20:18 AM
This was my last Hot Pastrami (http://forum.bradleysmoker.com/index.php?topic=14789.0) and it turned out nice.
The Hungarian half sharp Paprika brought the heat to the party..
I have all those ingredients except:
Tellicherry (I have Malabar Peppercorn)
Hungarian half sharp Paprika (I have Hungarian Sweet)(I also have Spanish Style)
You could always sub in some Salt Lick rub.. :o
What about Pastrami Sausage?
Bet nepas has already done that. ;D
Pastrami Jerky? Pastrami Sticks?
Quote from: squirtthecat on May 10, 2010, 11:31:45 AM
Pastrami Jerky?
Hmm....
Pastrami jerky rub...
Cure mix
Black pepper
Coridander
mustard seeds
granulated garlic (which I learned is NOT the same as garlic powder >:( )
Bag and rest in fridge 24 hours for 1/4 inch slices..
Smoke and/or dehydrate.
I have a feeling it that the spices will fall off easily...
And his corned beef is already cured.. It's half ready now.
I wonder what it would taste like??
What if you sliced it first into strips, then put the rub on it and into the bag for 24 hours? I'm thinking that just might work for pastrami jerky..
Oh Sonny, could we talk to you for a minute? We've got this experiment we want you to sacrifice one of your corned beef briskets for. :D
KyNola
I think I am going to try the pastrami jerky think next time I have some eye round for jerky in the house.
FLBR,
I'm thinking it will work. In fact, the more I think about it, the better I like the idea.
Quote from: KyNola on May 10, 2010, 12:05:49 PM
What if you sliced it first into strips, then put the rub on it and into the bag for 24 hours? I'm thinking that just might work for pastrami jerky..
Oh Sonny, could we talk to you for a minute? We've got this experiment we want you to sacrifice one of your corned beef briskets for. :D
KyNola
I'm ready let's do it.
I was just kidding about asking you to sacrifice one of your briskets for a pastrami jerky experiment but I do think the theory might be sound. You would sure have to trim the fat cap off of a brisket.
These are well trimmed and have one about three lbs.
Let's do it.
It's your brisket and I've got nothing to lose! Give it a shot.
You won't need any cure as the brisket has already been cured. All you would really need is the rub ingredients and you mentioned earlier you have those. You're ready to rock and roll!
Quote from: KyNola on May 10, 2010, 01:24:00 PM
It's your brisket and I've got nothing to lose! Give it a shot.
You won't need any cure as the brisket has already been cured. All you would really need is the rub ingredients and you mentioned earlier you have those. You're ready to rock and roll!
Why Not!
Can't hurt it, it's dead!
Got that right! Was thinking about something you could use to make a wet marinade with the rub ingredients in it thinking it might permeate the meat better that way but not sure how much of liquid vs. how much of rub ingredients you would use.
I have no idea if this would work, but I am thinking coating with freshly ground horseradish instead of the traditional black pepper and coriander.
Quote from: BuyLowSellHigh on May 10, 2010, 03:12:12 PM
I have no idea if this would work, but I am thinking coating with freshly ground horseradish instead of the traditional black pepper and coriander.
Neat idea, but I wonder about the texture after it is dried... I wonder the same for the traditional pastrami rub. The hard part is figuring out how to keep it from falling off.
Keeping it on during the smoking shouldn't be difficult - the challenging part will be during the steaming.
I believe the key will be protein binding - so some drying as in making bacon to form a sticky protein pellicle surface should help. Second, make a sticky paste. I'm thinking of garlic - raw or lightly roasted - with grated fresh horseradish root, put it in a processor, add some mustard and black pepper if you want, process to a smooth paste, add a touch of veg oil if needed to thin. Let rest 24 hrs in refrig to get air out, then smear it on the somewhat dried and hopefully sticky beef. HR root to garlic maybe ~ 2:1 is my SWAG.
Quote from: BuyLowSellHigh on May 10, 2010, 04:15:08 PM
Keeping it on during the smoking shouldn't be difficult - the challenging part will be during the steaming.
I believe the key will be protein binding - so some drying as in making bacon to form a sticky protein pellicle surface should help. Second, make a sticky paste. I'm thinking of garlic - raw or lightly roasted - with grated fresh horseradish root, put it in a processor, add some mustard and black pepper if you want, process to a smooth paste, add a touch of veg oil if needed to thin. Let rest 24 hrs in refrig to get air out, then smear it on the somewhat dried and hopefully sticky beef. HR root to garlic maybe ~ 2:1 is my SWAG.
Ok, I'm bringing you the brisket!
No problem - c'mon down! You're always welcome down here.
As I thought more about it, my mind started running overtime with all kinds of variations. I'm thinking you can do the Pastrami thing with about any taste variation you wish by using either a dry or wet rub. They keys are the cure, the smoke and then the final cook. But I do especially like the idea of a Horseradish Pastrami.
CRG, Interesting thoughts on pastrami jerky. Take some pics of the process and finished results. I wouldn't worry about the cure process that BLSH mentioned as your corned beef brisket is already cured and you may not need to steam your pastrami jerky.
KyNola
Quote from: KyNola on May 10, 2010, 06:45:03 PM
CRG, Interesting thoughts on pastrami jerky. Take some pics of the process and finished results. I wouldn't worry about the cure process that BLSH mentioned as your corned beef brisket is already cured and you may not need to steam your pastrami jerky.
KyNola
Seems like I wasn't clear. I wasn't talking about the cure, just the coating before the smoke, and I wasn't describing jerky, but rather a full pastrami treatment. Sorry if I confused anyone.
Quote from: KyNola on May 10, 2010, 06:45:03 PM
CRG, Interesting thoughts on pastrami jerky. Take some pics of the process and finished results. I wouldn't worry about the cure process that BLSH mentioned as your corned beef brisket is already cured and you may not need to steam your pastrami jerky.
KyNola
This may be out of my league!
I'll wait till FLBR has a shot at it.
I picked up a corned beef today and when I got home and converted from metric I just about crapped myself. $6.29 a lb. I won't be experimenting with this. Just straight up pastrami. I'll check the recipe site for the recipe.
Q.
I would have crapped my self for $6.29/lb
I just cant see payin $2.15/lb for corned beef.
Was in Same this weekend and they wanted $3.29/lb for a whole brisket.
I almost choked on my chew.
Quote from: classicrockgriller on May 10, 2010, 06:54:29 PM
Quote from: KyNola on May 10, 2010, 06:45:03 PM
CRG, Interesting thoughts on pastrami jerky. Take some pics of the process and finished results. I wouldn't worry about the cure process that BLSH mentioned as your corned beef brisket is already cured and you may not need to steam your pastrami jerky.
KyNola
This may be out of my league!
I'll wait till FLBR has a shot at it.
The Mrs. picked up an eye round today, (among other things - stay tuned)
I have a vision - and this one does
not involve belly dancers or snakes!
Can't be that good of a vision then. :D
Was buying beef last week - wife wanted my meatloaf for Mother's day - and was astonished at beef prices overall. Said something to one of the cutters and he agreed, beef prices have jumped recently. Strip loin was 11.29/lb, ground Angus sirloin was 9.29/lb. It's nuts! The special was rib eye at 9.29/lb.
But I did find a deal - packer trimmed brisket was $2.29/lb - smoking a p lb'er this weekend.
Well you live and learn. Just think how sweet it will taste when I am trying to choke it down on a nice sandwich with rye bread and grainy mustard.
BLSH, Brookshires has brisket for $.99lb, but sale goes off today.
Think I bought 7. ;D
Quote from: classicrockgriller on May 11, 2010, 01:28:31 PM
BLSH, Brookshires has brisket for $.99lb, but sale goes off today.
Think I bought 7. ;D
Closest to me is about 70 miles away. >:(
You are the man CRG,
Looking forward to the results on this one!
curious to see how they compare.