Finally got around to making a couple pastrami's and a corned beef.
I used the "pickle/brine" method "Beef Pastrami" from the recipe site. I left them in for 5 days. Rinsed, and soaked for an hour.
The pastrami's coated and in the fridge overnight, smoked them to 160, wrapped, and in the the fridge again for a couple days, then steamed them both [also from the recipe site]
Can't begin to tell you how good this was, a definite thing to ad to your list!
(http://i196.photobucket.com/albums/aa310/mybad1_photo/20131023_165710_zpsa4c12799.png) (http://s196.photobucket.com/user/mybad1_photo/media/20131023_165710_zpsa4c12799.png.html)
(http://i196.photobucket.com/albums/aa310/mybad1_photo/20131015_161637_zpse81d906b.png) (http://s196.photobucket.com/user/mybad1_photo/media/20131015_161637_zpse81d906b.png.html)
Then the corned beef. I had this in the fridge a couple days as well.
Used a roasting pan, with a bed of carrots, celery, onions, and a good helping of pickling spice, and a good amount of beef stock. Covered, and into the oven @225 for about 10-12 hrs.
Sorry no finished product picks...but I will never buy another store bought again!
(http://i196.photobucket.com/albums/aa310/mybad1_photo/20131020_085103_zpsf627ca44.png) (http://s196.photobucket.com/user/mybad1_photo/media/20131020_085103_zpsf627ca44.png.html)
(http://i196.photobucket.com/albums/aa310/mybad1_photo/20131020_085927_zps7e2bd2b3.png) (http://s196.photobucket.com/user/mybad1_photo/media/20131020_085927_zps7e2bd2b3.png.html)
Anyway, it was a fun thing to do, everyone enjoyed it, so that's a win!
MB
Looks good, it's always good to add another item to the "pass that aisle in the store" list.
Looks great. the Pastrami looks very lean. I bet it would make a fantastic Rubin Sammy.
KC
The pastrami looks really good. What cut of beef did you use?
looks great on both corned beef and pastrami...
The pastrami is great looking!
That looks fantastic...now my mouth is watering. :) Definitely will add this to the list of 'must try before the holidays'.
Quote from: Habanero Smoker on November 03, 2013, 02:15:11 AM
The pastrami looks really good. What cut of beef did you use?
I used a brisket flat, fairly trimmed up from the butcher, and I picked up a second flat that had a good amount of fat on it, for the pastrami.
The "fatty" one was really good, the trimmed up one was good, but seemed to lack some tenderness. I steamed the fatter one a bit longer as well.
The corned beef was a whole packer, I cut the point off [or tried anyway] now this was something I did not expect to be so good. The flavor was beyond my expectations for sure.
Thanks for the feedback. I had trouble identifying the cut.