After the Butt-Strami, I figured I should make some corned beef.
I continue using the dry cure method as it gives me a product I tend to like more. I'm making two slabs, one will stay as corned beef and the other will continue into a pastrami.
B/C brisket is more expensive, I had the butcher slice a different cut of meat...
(http://img.tapatalk.com/a6937b17-fcdd-1ac4.jpg)
The rest was used for jerky and sticks.
(http://img.tapatalk.com/a6937b21-fe22-bf83.jpg)
(http://img.tapatalk.com/a6937b21-fe3f-e870.jpg)
(http://img.tapatalk.com/a6937b21-fe4e-eaf8.jpg)
Both pieces were rubbed down using HabaneroSmoker recipe for pastrami
and vac packed. Cure was used.
(http://img.tapatalk.com/a6937b17-fd47-cb8a.jpg)
For the corned beef I was planning of a slow cook with no smoke...any suggestions?
Gracias
Those sticks and Jerky look Awesome Samuel, Nice Job!! I was thinking of doing a Pastrami myself but with a store corned Beef. We'll see if the wife gets me a flat or not.
Quote from: SamuelG on July 21, 2012, 12:08:45 PM
For the corned beef I was planning of a slow cook with no smoke...any suggestions?
Gracias
I always thought that you made the cure and cured it, if you put it in the smoker and cooked it (with or without smoke) - it became pastrami. If you took it and boiled it, it became corned beef. Am I missing something?
Quote from: GusRobin on July 21, 2012, 12:19:33 PM
I always thought that you made the cure and cured it, if you put it in the smoker and cooked it (with or without smoke) - it became pastrami. If you took it and boiled it, it became corned beef. Am I missing something?
Pastrami is made from corned beef. To make corned beef into pastrami you need to add a highly seasoned rub. I should point out that not just any seasoning will do. The seasoning generally consist mainly of black pepper, coriander as the main ingredients. If you don't do that step and cook it, then you have cooked corned beef. A number of members state that smoked corned beef is Montreal Smoked Meat.
Thanks Habs!
Your dry cure is amazing.
Gracias
Quote from: SamuelG on July 21, 2012, 07:39:56 PM
Thanks Habs!
Your dry cure is amazing.
Gracias
Thanks for the compliment.
Took them out today...
(http://img.tapatalk.com/a6937b11-6092-d0da.jpg)
Cut some slices to test...
(http://img.tapatalk.com/a6937b11-60b3-7826.jpg)
(http://img.tapatalk.com/a6937b11-60c0-574e.jpg)
salt and flavor were great.
I'll probable smoke one for deli slices and slow cook the other.
Any suggestions on slow cooking?
Gracias
Sam if you didn't use Brisket. What cut of beef did you use?
Looks good!
I'm going to use an eye of round next time..
Quote from: Tenpoint5 on July 25, 2012, 06:59:16 AM
Sam if you didn't use Brisket. What cut of beef did you use?
I used "cañada" which is the name here locally. I believe it is top round.
Quote from: SamuelG on July 25, 2012, 07:16:29 AM
Quote from: Tenpoint5 on July 25, 2012, 06:59:16 AM
Sam if you didn't use Brisket. What cut of beef did you use?
I used "cañada" which is the name here locally. I believe it is top round.
Sounds like a drunk Cuban trying to say Canada!! Oh wait you resemble that remark on the weekends!! ;D ;D
Thanks Sam
Quote from: Tenpoint5 on July 25, 2012, 07:30:13 AM
Quote from: SamuelG on July 25, 2012, 07:16:29 AM
Quote from: Tenpoint5 on July 25, 2012, 06:59:16 AM
Sam if you didn't use Brisket. What cut of beef did you use?
I used "cañada" which is the name here locally. I believe it is top round.
Sounds like a drunk Cuban trying to say Canada!! Oh wait you resemble that remark on the weekends!! ;D ;D
Thanks Sam
I'm still laughing!!
:)
Just went into the Bradley @ 230 no smoke till it hits 155.
(http://img.tapatalk.com/a6937b13-4904-0bc9.jpg)
(http://img.tapatalk.com/a6937b13-4914-4358.jpg)
That looks great.
Sent from my iPhone using Tapatalk
Took it out @ 155.
(http://img.tapatalk.com/a6937b1e-a02d-aae2.jpg)
Double wrapped in plastic and then foil.
(http://img.tapatalk.com/a6937b1e-a066-597f.jpg)
Let cool off and into the fridge for a rest.
Gracias
So you opted to do smoked corned beef rather than taking it to pastrami. I'll bet that's good too!
Quote from: KyNola on July 25, 2012, 07:43:52 PM
So you opted to do smoked corned beef rather than taking it to pastrami. I'll bet that's good too!
I cooked it in the Bradley without smoke, but I'm sure just being in there it got some smoke. ;)
Second batch low and slow with no smoke.
(http://img.tapatalk.com/a6937b1a-3ee9-6bf5.jpg)
Filled with water and set @220. Will probably add some starches/greens later on.
Gracias
Quote from: KyNola on July 25, 2012, 07:43:52 PM
So you opted to do smoked corned beef rather than taking it to pastrami. I'll bet that's good too!
Sorry Samuel, went back and read your posts again. You clearly said "with no smoke".
I used that same technique for a Prime Rib.
Quote from: KyNola on July 26, 2012, 06:29:21 AM
Quote from: KyNola on July 25, 2012, 07:43:52 PM
So you opted to do smoked corned beef rather than taking it to pastrami. I'll bet that's good too!
Sorry Samuel, went back and read your posts again. You clearly said "with no smoke".
I used that same technique for a Prime Rib.
I'm sure the prime rib turned out great! Was is cured?
It wasn't cured. Sorry, too early in the morning. ;) I meant that I cooked it in a Bradley set with a 200 degree cooking temperature with absolutely no smoke.
That's one of the benefits of the Bradley.... Smoke or no smoke still works like an oven.
:)
Seven hours later...
(http://img.tapatalk.com/a6937b1c-aeb6-61d0.jpg)
.... I just had to try it! Delicious!
Put in FTC to hold till supper.
Going to bake some bread to go with it...
(http://img.tapatalk.com/a6937b1c-af15-9b09.jpg)
(http://img.tapatalk.com/a6937b19-b148-df20.jpg)
Dinner:
(http://img.tapatalk.com/a6937b13-cf8e-6851.jpg)
(http://img.tapatalk.com/a6937b13-cf9c-f49c.jpg)
(http://img.tapatalk.com/a6937b13-cfb5-4e93.jpg)
That is simply KILLER Sam. Drunk Cuban saying Canada or not that is Killer my friend.
Gracias Chris!
It truly turned out great and the "Canada" cut really worked well. ;) ;) ;)
It's cheaper than the brisket and just as good. Tomorrow I'll use the slicer for the other piece for some deli slices.
WOW!
Damn!
All that beef looks great!
That money shot with all the fixings juat sent me over the top.
Now I'm REALLY hungry
Final Shots...
(http://img.tapatalk.com/a6937b18-a35f-190c.jpg)
(http://img.tapatalk.com/a6937b18-a36d-2015.jpg)
(http://img.tapatalk.com/a6937b18-a37a-79dd.jpg)
Now ya got me cravin for a Ruben
Gracias OU!
Best part a lot got vac packed and frozen for another day.