I decided to try a small pastrami for the first run.
i bought a 1 1/2 lb corned beef brisket and used the recipe for pastrami from
store bought corned beef. Thanks to 10.5 for all of the help!
small roast after soaking in cold water in fridge for 48 hrs.
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami/roast.jpg)
then patted off and rubbed with
coarse ground pepper
onion powder
paprika
course ground coriander
thyme
garlic powder
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami/rubbed.jpg)
then wrapped and resting in fridge till saturday afternoon
then into the bradley.
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami/wrapped.jpg)
Next time I suggest you using my old country recipy. Check the threads.
Corned beaf is boiled. You never ever boil pastarmi.
HR
Hi Up in smoke,
I'm looking forward to seeing how your pastrami turns out.
What a great project, I bet it will be tasty :)
Carolyn
Quote from: Up In Smoke on September 09, 2009, 06:16:55 PM
Quote from: Hopefull Romantic on September 09, 2009, 06:04:10 PM
Next time I suggest you using my old country recipy. Check the threads.
Corned beaf is boiled. You never ever boil pastarmi.
HR
??a little more info please.
i didn't boil anything.
I meant since you are using corned beaf, it has already been boiled. I will try and find you the liknk to the recipy I posted yesterday. and will get back to you.
HR
Okay Up in Smoke here is the link.
http://forum.bradleysmoker.com/index.php?topic=11486.msg126150#msg126150
HR
Quote from: Hopefull Romantic on September 10, 2009, 12:37:29 AM
Quote from: Up In Smoke on September 09, 2009, 06:16:55 PM
Quote from: Hopefull Romantic on September 09, 2009, 06:04:10 PM
Next time I suggest you using my old country recipy. Check the threads.
Corned beaf is boiled. You never ever boil pastarmi.
HR
??a little more info please.
i didn't boil anything.
I meant since you are using corned beaf, it has already been boiled. I will try and find you the liknk to the recipy I posted yesterday. and will get back to you.
HR
UIS is using uncooked corned beef, it iusually the brisket flat or point that is cured (pickled) then vacum seal.
Looks Good So far UIS
And the advantage of using corned beef is that is is already mostly cured?
Interesting... I'll have to try this!
Any preference of point vs flat?
Good plan.. Looking forward the the final results!
UIS sounds good already, so how did it turn out ? Tasty I bet
Quote from: Up In Smoke on September 09, 2009, 05:52:15 PM
i bought a 1 1/2 lb corned beef brisket and used the recipe for pastrami from
store bought corned beef.
Where is this recipe? I'm searching, but having trouble finding it........
I think you can use the regualr pastrami recipe.
Just skip ahead and assume you have already cured it.
Dry it a little, rub it and smoke on!
From what I understand, if you make the pastrami recipe (with raw beef) and stop after the cure you have corned(cured) beef.
Quote from: FLBentRider on September 16, 2009, 06:31:24 AM
I think you can use the regualr pastrami recipe.
Just skip ahead and assume you have already cured it.
Dry it a little, rub it and smoke on!
From what I understand, if you make the pastrami recipe (with raw beef) and stop after the cure you have corned(cured) beef.
Ahh, cool. Thanks! I will be picking one up this weekend for sure..
The Mrs won't eat it, but I'll get some good tastes from it, then bring to the cafeteria at work as a donation. (fresh whole wheat subs made daily)
Squirt,
Here is the recipe that UIS is using. I was chatting with UIS about some other stuff and I sent it along for him to give it a try. I feel like Nepas with his Secret Receipts. Only I don't remember where I got it from.
Pastrami from Corned Beef
First discard the little packet of seasoning, drain the juice from the package and rinse. Then soak in cool water (in a plastic container or zip top bag in the fridge), no less than overnight or up to 48 hours, changing water at least two or three times (extracts some of the injected solution). Dry with paper towel and lightly score the fat side with a knife to mark the grain direction, apply rub to all sides. Back to the refrigerator overnight wrapped in plastic. On cooking day, bring to room temperature; re-season all sides with a sprinkle of rub. Then smoke/cook to 165o IT followed by some FTC time and a day or so in the fridge before slicing paper thin (across the grain).
Basic pastrami rub
2 tablespoons peppercorns
1/2 tablespoon onion powder
1 teaspoon paprika
1/2 tablespoon coriander seeds
1 teaspoon thyme, dried
1 teaspoon garlic powder
(Rough grind the peppercorns and coriander before adding)
That looks really good UIS! And a little to much pepper would be right up my alley! :D Love that stuff.
Quote from: Up In Smoke on September 16, 2009, 05:41:07 PM
Sorry about the delay on the finished pic, i have been busier than heck at work, home, and i got spider bit in the arm pit so my arm looked like a balloon in the thanksgiving day parade. but thanks to doc a scalpel and some antibiotics i am back up and running.
i got a new slicer today and sliced the meat before i took a pic....sorry i was just a little excited about the new tool.
(http://i480.photobucket.com/albums/rr169/smokerpics/pastrami/sliced.jpg)
a little too much pepper for my liking but the flavor was still really good!
Well it is a sandwich meat so it makes sense to slice it to me :)
I came out fantastic UIS and you should be basking in the glory of a job well done.
Hope your bite is doing better. :(
Carolyn
Looks great! Thanks UIS for the pics, and to 10.5 for the 'secret recipe'. I will try it out this weekend.
That looks very good!
pastrami on marble rye with a dab of horseradish mustard and a slice of provalone sounds sooooo goood.
Nice job on the short cut pastrami
I picked up a corned beef flat today at Schnucks... Gonna give it a nice long bath for a Saturday afternoon smoke.
Couldn't find coriander seeds, just organic ground coriander. I guess I use the same quantity in the rub?
Quote from: Up In Smoke on September 17, 2009, 11:46:31 AM
i'm thinking maybe 1/2 to 3/4 tsp of ground.
Ok, that makes sense. I'll cut down on the pepper as well, as it is already ground.
I've done that rub with the pre-ground spices and then grinding my own.
You won't believe the difference the fresh ground spices make in flavor and texture.
I've resorted to going to whole paycheck (whole foods) to get the Coriander. It is definitely worth it to use fresh.
Quote from: FLBentRider on September 17, 2009, 05:00:21 PM
I've done that rub with the pre-ground spices and then grinding my own.
You won't believe the difference the fresh ground spices make in flavor and texture.
I've resorted to going to whole paycheck (whole foods) to get the Coriander. It is definitely worth it to use fresh.
Ditto on grinding your own. It's the only reason I have a mortar and pestle. Plus a blade coffee grinder. The whole spices keep much better to.
Thanks guys. I'll go that route the next time. I had an hour for lunch to eat, run errands, and get pastrami stuff, so that's all I could come up with.
;D I wish we could do that..
I live out on the boonies, but work in the city, so I have to do all of my 'hunting and gathering' over my lunch hour.
Quick question: Do you trim much/any of the fat cap off before smoking?
I was switching the water out this morning... The smell brought the cats out of the woodwork - almost didn't make it back to the fridge without tripping.
Thanks UIS. I'll leave it alone. It does look fairly thin..
(http://lh3.ggpht.com/_CbvAIVzmFFM/SrOe0ylUpTI/AAAAAAAA7ws/eDZIzERVMOY/s720/photo.jpeg)
Would you boat it after the smoke finishes, or just leave it be?
Sounds like a plan..
Mine has been triple rinsed, patted dry, and rubbed up happy.
(http://lh3.ggpht.com/_CbvAIVzmFFM/SrRFEJrKa2I/AAAAAAAA7zM/TOs6p0xK_Yg/s720/0918092114-00.jpg)
And, many many hours later.. Ready for the foil treatment.
(http://lh4.ggpht.com/_CbvAIVzmFFM/SrY2YHZNHEI/AAAAAAAA71w/iVqOxXgfWGU/s720/0919091910-00.jpg)
I sampled a bit before I vacsealed it.. It was good, but a bit tough.
Then I realized why... I slice a bit off of the short end - with the grain. Duh.
Thanks 10.5 for the recipe, and UIS for the tips!
Looks like you did good, did you get that baby cut up yet?
I brought it to work and gave to our cook down in the cafeteria. She sliced it up wafer thin on the big commercial slicer, and it is going on the lunch menu. It looked pretty in her cooler/sandwich work station!
I'll get a nice pic of it before I eat some..
Aint you gonna look funny taking pictures of food in the cafeteria! You got sum splain'in to do!
What 10.5 said ;D
Naw, I use the camera on my phone.. Just looks like I'm reading a text message. ;)
Quote from: squirtthecat on September 21, 2009, 07:47:30 AM
Naw, I use the camera on my phone.. Just looks like I'm reading a text message. ;)
Sly cat 8)
Success!
(http://lh6.ggpht.com/_CbvAIVzmFFM/SretsHxC6dI/AAAAAAAA738/J2wzI9jfnB4/s720/photo.jpeg)
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sret64NI7qI/AAAAAAAA74Y/gDSNlIY-6UU/s720/photo.jpeg)
Sweeeeeet
I'll have one of those samme's to go please
That's a nice sandwich bar you have there!
Thanks! Man, it turned out great... I was a little nervous after the chewy bit I got right after the FTC, but the day or so in the fridge (and the paper thin slices) did the trick.
The guy in line behind me saw that, and ordered one for himself.
Quote
it has got to feel good seeing something you put together
on the sandwich station at the lunch counter!
Best thing, is that I get to eat free for a few days... ;D
I grabbed another flat at the store yesterday. If this sells well for her, we'll do it up again.
Well Done there Squirt!!
That pastrami looks really good. Starting with corned beef probably saves some time and trouble. Also, experimenting with a smaller hunk of meat is certainly the safest route. I am definitely going to try that! Now, I wonder when it's going on sale. ??? ???
Quote from: ArnieM on September 21, 2009, 12:27:21 PM
Now, I wonder when it's going on sale. ??? ???
March 18th, 2010. ;D
Quote from: squirtthecat on September 21, 2009, 12:32:42 PM
March 18th, 2010. ;D
First, that didn't work this year. I expected a sale after St. Patty's day, but, nothing. >:( Second, I can't wait that long. :)