1st shot at pastrami (sort of)

[Caribou]

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.

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

[squirtthecat]

Looks great!   Thanks UIS for the pics, and to 10.5 for the 'secret recipe'.   I will try it out this weekend.

[FLBentRider]

That looks very good!

[OU812]

 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

[squirtthecat]

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?

[squirtthecat]

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.

[FLBentRider]

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.

[HawkeyeSmokes]

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.

[squirtthecat]

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.

[squirtthecat]

;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.

[squirtthecat]

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.

[squirtthecat]

Thanks UIS.  I'll leave it alone.   It does look fairly thin..




Would you boat it after the smoke finishes, or just leave it be?

[squirtthecat]

Sounds like a plan..
Mine has been triple rinsed, patted dry, and rubbed up happy.

[squirtthecat]

And, many many hours later..   Ready for the foil treatment.



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!

[OU812]

Looks like you did good, did you get that baby cut up yet?