Pastrami time

[FLBentRider]

I mentioned that I used the Bradley Demerara cure.

It added a subtle unexpected sweetness to the pastrami. Awesome!

Sliced

Under the broiler

Plated - no bread - we don't do carbs.

[KevinG]

Wow, that purple makes it look like it was under a black lamp.

[JF7FSU]

Nice, I've never done a pastrami, but after those pictures, I am motivated.   Do you think you could post your technique and ingredients on the curing process you used pre-smoke?   

[Mr Walleye]

Very nice FLB!  8)

Mike

[FLBentRider]

Nice, I've never done a pastrami, but after those pictures, I am motivated.   Do you think you could post your technique and ingredients on the curing process you used pre-smoke?   

I use Habs recipe:
http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185

I cure longer, 6 or seven days, since I had a couple that did not cure all the way through.

[FLBentRider]

I would strongly suggest using a hand grinder to do the final rub, you want a rough texture on those spices. I did the pre-ground stuff once. It was not nearly as good.

This is what I grind with:

[seemore]

FLB WOW you made look bad ............great job I will try the true thing soon thanks for the pics
seemore

[SnellySmokesEm]

I mentioned that I used the Bradley Demerara cure.

It added a subtle unexpected sweetness to the pastrami. Awesome!

Sliced

Under the broiler

Plated - no bread - we don't do carbs.

Is that what you are sending me?????

[KevinG]

That cheese makes it look even more appetizing.