Just rubbed down a corned beef brisket with Habs pastrami dry rub. Will be smoking that boy tomorrow.
KyNola
Might miss all the action, but I will check out the leftovers when I get home. G/L on your smoke.
KyNola,
Have you ever done one from "scratch" ( cured from a raw brisket) ?
That's the only way I've done them. I would be curious to compare the results.
Maybe next time I do pastrami I will do one from a corned beef.
Quote from: FLBentRider on October 24, 2009, 01:40:54 PM
KyNola,
Have you ever done one from "scratch" ( cured from a raw brisket) ?
That's the only way I've done them. I would be curious to compare the results.
Maybe next time I do pastrami I will do one from a corned beef.
I may be very subjective on this subject. ;D
I have tried both ways and prefer to do it from scratch. There is something about commercially produced corned beef that I get a strong metal after taste. Also I prefer the texture of curing with a dry cure, as to brining.
I've done one from scratch and wanted to try one from a corned beef brisket for comparison sake. To add insult to injury, I'm thinking about smoking this one in my Traeger.
Hey Habs I have a question for you. Do you think you could substitute ground dry mustard for the whole mustard seed? I have tried a half dozen different ways to grind the mustard seeds but they are so small and hard that I have been unsuccessful in grinding them to my liking. If you think you could sub, how much ground dry mustard do you think would be comparable to 2 tbsps of whole mustard seed?
KyNola
I use a Mortar and Pestle.
I do want FLB does, just to crack them open. If you want to sustitute ground mustard use half the amount of whole seed.
Thank you for the information. If I have time I will post pics of the finished product if anyone is interested.
KyNola
Food? Pictures? Who's not interested? If you have time.
Pastrami went in at 10:00 this morning. 3:00 now and the IT is 143. Shouldn't be too much longer. If it tastes half as good as it smells this is going to be incredible. :D
KyNola
KyNola;
I forgot to mention if you have a burr grinder that works really well on mustard and other small whole seed spices.
Thanks Habs. You just made me remember that I have 2 different pepper grinders that should grind the crap out of those seeds. Thank you once again my friend!
KyNola
Heck yes, we want to see, would expect anything less... :o
Kynola, I know it is a little late but did not see this until today.I made some last week and it was excellent. I did not slice until the next day. This is what I did.
October 18 2009 did a corned beef brisket.Temp was to hit 60.Using maple smoke for 4 hours.
Made a rub using 2 tblsp ground pepper corn and 1/2 tblsp ground coriander seed.Next time buy
the ground one already, 1/2 tblsp onion powder,1 tsp paprika,1 tsp thyme,1 tsp garlic
powder. Took corned beef out of package and drained the juice.Rinsed and put in plastic
container. Put in frig for 36 hours and changed the water about 3-4 times to get salt out.
Put rub on amd back in frig overnight.Took out and let get to room temp. Started smoke for 1 hour
at 160 then 175 for 1.5 hours then took to 240 for 7 hours or until IT hits 170. Hit 170 after
9 hours. Took out and FTC for 4 hours. Put in frig overnight to slice up thin. Came out
excellent.
WD56,
Thanks for your input. Just sliced a small piece to test it and it is a little salty. Will take your advice next time about soaking and changing the water to cut down on the salt. Other than that OMG is this good!
Pics up soon.
KyNola
Here are the results. 7 hours in the Traeger brought it to 155. Out of the Traeger, double wrapped in foil. In the microwave for 2 hours. Out of the microwave, about an 1/8 cup of pastrami juice in the foil. Quick slice to taste and pics. OMG!!!! Wrapped in plastic wrap and then wrapped in foil and into the frig for 1-2 days. Will thin slice.
Here are the finished results. Sorry for the poor pic quality. Shouldn't photo pastrami laying on the foil.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/pastrami2.jpg)
(http://i497.photobucket.com/albums/rr340/lnjrudolph/pastrami1.jpg)
Very moist and beautifully pink.
KyNola
KN, looks great to me. This has been an interesting thread. Will be interesting to see after the fridge rest.
Thanks new father in law. Will post sliced up photos in a day or two. Hope all went well for your daughter and you today.
KyNola
Other than the cost of living went wayup....it was a good day.
Home and broke.
Cheers my friend.
KyNola
Congrats CRG.
Bahhhh Humbug, rofl
thanks, I mean it, thanks
Nice pastrami KyNola.
Congrats CRG
Real nice Ky congrats.
HR
Looking really good Kynola. The flash back does hamper picture quality!!! Speaking from experience
Thanks everyone. If all goes as planned I'll get the pastrami out of the frig, unwrap it and slice it thin this evening. Will try to remeber to shoot pics of the sliced results.
Thanks to everyone who told me about soaking the brisket prior to rubbing and smoking. Will definitely keep that in mind for next time.
KyNola
Quote from: KyNola on October 27, 2009, 10:25:58 AM
Thanks everyone. If all goes as planned I'll get the pastrami out of the frig, unwrap it and slice it thin this evening. Will try to remeber to shoot pics of the sliced results.
Thanks to everyone who told me about soaking the brisket prior to rubbing and smoking. Will definitely keep that in mind for next time.
KyNola
And what do you mean exactly "Will try to remember to shoot pics".
Buddy, you are just gonna have to. :D
HR
HR,
I know you're married so you know exactly what I'm talking about. :D
KyNola
Quote from: KyNola on October 27, 2009, 12:32:06 PM
HR,
I know you're married so you know exactly what I'm talking about. :D
KyNola
Do I ever :'( :'( :'(
HR
Nice job on the Pastrami KyNola, just seen your thread and was thinking how it would taste with out soaking it first. Maybe a rest in the fridge will help, if not through on some hot mustard and a slab of sweet onion between some marble rye.
Me too, me too
I have a pastrami, dry cure that will find its way to the smoker tomorrow
I have been taking pics along the way and will take some more and post all at the same time
I am hoping my patience will be rewarded. I have to go buy a slicer as I will not be doing this by hand
On top of that, I have a 7.5 lb pork loin that is getting to know the pastrami very well and will miss it when it goes to the
smoker tomorrow.
The loin will become half peameal and half Canadian Bacon. Yes there are pics LOL moe food porn to come
Never in my life did I think I would be taking pics of pieces of meat and posting them for the world to see !
Here's the finished results.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/pastramifinishedresults.jpg)
The saltiness did calm down a bit after a rest in the frig but will soak first next time. I'm pretty happy with the results. Great flavor and not tough at all. Will vac seal some of it for later. Some won't make it to the vac sealer! :D
KyNola
Oakville,
Can't wait to see how yours turns out too. A slicer is in your future for sure.
Mmmmm, pastrami.
KyNola
A little Hot Mustard and bread is all I need Kynola and that pile would be history!!!
Hey Ky. Does USPS make collect shipments. If they do send me the leftovers.
Great looking eats with a glass of JD.
HR
That looks Great KyNola!
Quote from: Tenpoint5 on October 27, 2009, 04:02:48 PM
A little Hot Mustard and bread is all I need Kynola and that pile would be history!!!
Now that is a quote that oughta be saved somewhere for posterity!
Thats some good looking pastrami Ky!
C
If it taste half as good as it looks you must be in pastrami heaven. Looks great.
It looks great! And from my brief experience with corned beef Pastrami (done it once for the cafeteria at work ;)), it will get better and better every day.. (if it lasts more than a few days) It will turn from bright red to some darker hues, and the texture will get better, while the spices mild out.
Bravo!
Will have to writer this one down. We love pastrami.
Looks great KyNola, me likes Pastrami.
Did some a wile back with Deer and it was delish. Turned out a little darker though, I wounder why? ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/May03_0011.jpg)