It's been a long time since I made Pastrami so I decided it was time. I made 20 lbs of it and just finished slicing it. Oh ya... Nice and thin... I always use Habs recipe but I usually do a dry cure. I decided this time to try Habs wet cure. It turned out fantastic!
I kinda forgot about pictures during the process but I did get a couple of pictures of the finished product.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1067.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1065.jpg)
It's mmmmmmmm good! :P
Mike
Now some of that on some good rye or pumpernickel with little horseradish and good mustard and a adult beverage or two...I'm really that...
KyNola is gonna have a fit when he sees this much Pastrami at once.
Mike, everything you do is 1st Class!
Some beautiful pics.
Thanks guys! I meant to add that I didn't have access to any juniper berries so I substituted Gin. It worked well at the rate of.... ahhh... I can't remember! ;D
Maybe a few too many nips! ::)
Just kiddin', I substituted 4 Tbs per gallon of brine! ;)
Mike
That pastrami does look good. When substituting gin, it can get a little fuzzy. :)
Man Oh Man! Nothing but MONEY!! That looks killer!!!
Great job Mike!!!!!
That looks great Mike.
How many briskets was that?
Quote from: FLBentRider on September 11, 2011, 02:58:16 PM
That looks great Mike.
How many briskets was that?
Hi FLB
It was 2 whole briskets. Probably around 20 lbs or so. I did separate the points off them to trim the fat. The pile in the picture is the flats. The points are in the background already bagged and ready for the vac sealer.
Mike
Quote from: Habanero Smoker on September 11, 2011, 12:55:18 PM
That pastrami does look good. When substituting gin, it can get a little fuzzy. :)
;D ;D ;D
By the ways Habs... Awesome recipe! ;)
I've enjoyed this many times.
Mike
That is some killer looking pastrami Mike!!
Oooo yummy. Makes me wish I had time to pastrami the corned beef I have in the freezer. Not quite as awesome as yours but it comes out damn good. In fact anyone who has tried it think it is the best pastrami they have had. If we ever get a good price on briskets I will definitely do some from scratch.
Holy mountain of meat goodness! That's some killer pics
WOW.
Quote from: classicrockgriller on September 11, 2011, 10:40:50 AM
KyNola is gonna have a fit when he sees this much Pastrami at once.
Mike, everything you do is 1st Class!
You got that right Sonny! Mike, awesome pile of pastrami, 20 pounds. WOW! As Sonny said, everything you do is indeed 1st Class.
I have always liked store bought pastrami but just lately started making my own following Habs dry method.
For some reason the stuff just disappears when I seal it up I think the Pastrami Police (grandkids) come confiscate it
That is some gook looking stuff 8)
Quote from: jbullard1 on September 12, 2011, 09:51:19 AM
I have always liked store bought pastrami but just lately started making my own following Habs dry method.
For some reason the stuff just disappears when I seal it up I think the Pastrami Police (grandkids) come confiscate it
That is some gook looking stuff 8)
There is nothing like making your own corned beef and turning it into pastrami. It's like what many members say about making their own bacon. Once you make home made, the commercial stuff does taste as good. :)
Thanks again guys!
I couldn't agree more Habs, homemade is the only way to go! ;)
My kids have already confiscated a bunch. ;D
Mike
Hey Mike
Thanks for the great pics. It has giving me some inspiration and motivation to give this a try. Got some beef in the wet brine mixture this morning.
Quote from: devo on September 13, 2011, 08:01:33 AM
Hey Mike
Thanks for the great pics. It has giving me some inspiration and motivation to give this a try. Got some beef in the wet brine mixture this morning.
Atta a boy Devo! 8)
You won't be sorry! ;)
Mike
I feel I need to try the wet method as well and guess what; choice briskets are on sale for 1.99/# these are the big suckers weighing 10# or more each
I have a question on the dry rub. Do you grind the spices real fine or just a course grind?
Quote from: devo on September 13, 2011, 01:28:26 PM
I have a question on the dry rub. Do you grind the spices real fine or just a course grind?
I just use a course grind. Kind of like a butcher grind pepper.
Mike
Quote from: Mr Walleye on September 13, 2011, 01:31:09 PM
Quote from: devo on September 13, 2011, 01:28:26 PM
I have a question on the dry rub. Do you grind the spices real fine or just a course grind?
I just use a course grind. Kind of like a butcher grind pepper.
Mike
Thanks Mike
Don
Quote from: Mr Walleye on September 13, 2011, 01:31:09 PMI just use a course grind. Kind of like a butcher grind pepper.
x2
I meant to add that I grind my spices separately. I find I can get a more uniform grind that way.
Mike
Mike
I have never made pastrami before but I sure do love a Rubin sammy and that batch that you made sure looks good. I love the pictures.
Kirby
Quote from: Mr Walleye on September 11, 2011, 10:51:10 AM
Thanks guys! I meant to add that I didn't have access to any juniper berries so I substituted Gin. It worked well at the rate of.... ahhh... I can't remember! ;D
Maybe a few too many nips! ::)
Just kiddin', I substituted 4 Tbs per gallon of brine! ;)
Mike
I got some Juniper berries and it has been a few years since i brought the boys up there fishing. Bring some up and meet you at Duncairn (Simi) or pelletiae(I don't know its south of swift current) CAUGHT THE HECK OUT OF THE WALLey there.oops cap lock. Or I'll shoot geese. ;D can't see a guy without juniper berries.
grnhs
I'm familiar with the Lac Pelletier. I think it's about an hour South West of Swift Current. I've never fished there for some reason. It's probably 3 hours from here. I spent a lot of time on Last Mountain Lake which is only about an hour from here. Lots of walleye and lots of opportunity for big ones in the fall. I have a friend who spends lots of time fishing Lac Pelletier. Mainly because he works in the Swift Current area.
Mike