Pastrami Question

[squirtthecat]

Tripple D just has a segment on a deli in NY that makes their own pastrami...pickled for 30 days in Big Brute trash cans.

I just walked in at the end of that!   Missed what went in it.  :(

[cgaengineer]

Pink salt was what they were pouring in the cans.

[cgaengineer]

Set your DVR for 12:30 am that episode comes on again.

[wyogoob]

Tripple D just has a segment on a deli in NY that makes their own pastrami...pickled for 30 days in Big Brute trash cans.

Yep, I do my pastrami wet.
Boil brine, let cool.
Pump meat with brine and then soak for 3 to 4 weeks.
Drain, and then roll in coriander/blk pepper.

[cgaengineer]

I prefer to dry cure mine...its quicker!

This is the recipe I use and the technique....it has turned out well all but 2 times and that was due to someone requested the use of london broil instead of brisket and it was dry and had a white line of uncured in the center due to the meats density. I may try a wet cure if doing and entire packer and see what happens...my problem is that storage is a premium and the wait is too long but I am sure it produces very good pastrami. Do you mind posting your recipe and technique?

http://www.mybarbecuepal.com/viewtopic.php?t=4

[Ka Honu]

... london broil ...

???  I always thought London Broil was a method of preparation, not a cut of meat.

[cgaengineer]

Not around here it aint...maybe in London? :)

[FLBentRider]

cribbed from askthemeatman.com:

Let's get it straight, London Broil is a Cooking Method -
NOT a cut of beef!!

But, many grocery store meat departments and butcher shops sell a cut of beef labeled London Broil.
What cut of beef is it usually?

It is usually Top Round Roast.

Most often it is a Top Round Roast.  Often I have seen recipes calling for a London Broil using a Top Round Steak - posted as a 2 inch thick, 5 to 6 lb. steak!!
This is not a Top Round Steak, but a Top Round Roast.  When I have a customer who requests a London Broil, I cut them a large Top Round Roast.
Now that we have that straight-what is the cooking method that makes a London Broil?
The characteristics common to most London Broil Recipes call for:

    *      Marinating the beef
    *      Broiling the beef to medium rare in a oven or
    *      Grilling the beef to medium rare in a bar-b-q grill
    *      Slicing the finished dish thinly, across the grain, at a 45 degree angle

[SnellySmokesEm]

Since we are "off topic"...  I grilled a store cut "London  Broil" over the weekend.  I grilled on my gas grill about 6 minutes each side to get medium rare and let sit 20min. (my wife hates that part)  I made some au jus and had a some horseradish sauce for dipping.  I sliced very thin and the meat was the most tender I have ever had it. 

The next night for leftovers I reheated in the oven wrapped in tin foil with the remaining au jus.  Once reheated I chopped in the food processor and put in a sauce pan with some of the dripping.  Made a wonderful steak sandwhich!!!

And I thought I didnt like the "London Broil"

[wyogoob]

I prefer to dry cure mine...its quicker!

This is the recipe I use and the technique....it has turned out well all but 2 times and that was due to someone requested the use of london broil instead of brisket and it was dry and had a white line of uncured in the center due to the meats density. I may try a wet cure if doing and entire packer and see what happens...my problem is that storage is a premium and the wait is too long but I am sure it produces very good pastrami. Do you mind posting your recipe and technique?

http://www.mybarbecuepal.com/viewtopic.php?t=4

Are you asking for my pastrami recipe? OK

5-7 lbs - beef brisket, or wild game rump roast
Ingredients:
7 tbsp - Morton's Tenderquick
1 tbsp - garlic powder
1/4 cup - sugar
2 1/2 quarts - water

Rub:
1 tbsp - salt
2 tbsp - coriander
3 tbsp - coarse black pepper

> Mix ingredients with 1/2 of the water, bring to a boil, and then simmer for 15 minutes.
> Add the other 1/2 of the water and let the brine cool.
> Pump the meat at a rate of 2 cups per 5 lbs of meat.
> Store meat with brine in a ziploc bag for 7 days if pumped, 21 to 28 days if not pumped.
> Remove from brine and drain for 2 hrs.
> Rub meat with salt, coriander and pepper mixture.
> Cook at 200° until IT is 152°. no smoke

It's what I have used for over 35 years, mostly for wild game, especially elk. On larger bull elk or moose, we will use the brisket.

[cgaengineer]

I prefer to dry cure mine...its quicker!

This is the recipe I use and the technique....it has turned out well all but 2 times and that was due to someone requested the use of london broil instead of brisket and it was dry and had a white line of uncured in the center due to the meats density. I may try a wet cure if doing and entire packer and see what happens...my problem is that storage is a premium and the wait is too long but I am sure it produces very good pastrami. Do you mind posting your recipe and technique?

http://www.mybarbecuepal.com/viewtopic.php?t=4

Are you asking for my pastrami recipe? OK

5-7 lbs - beef brisket, or wild game rump roast
Ingredients:
7 tbsp - Morton's Tenderquick
1 tbsp - garlic powder
1/4 cup - sugar
2 1/2 quarts - water

Rub:
1 tbsp - salt
2 tbsp - coriander
3 tbsp - coarse black pepper

> Mix ingredients with 1/2 of the water, bring to a boil, and then simmer for 15 minutes.
> Add the other 1/2 of the water and let the brine cool.
> Pump the meat at a rate of 2 cups per 5 lbs of meat.
> Store meat with brine in a ziploc bag for 7 days if pumped, 21 to 28 days if not pumped.
> Remove from brine and drain for 2 hrs.
> Rub meat with salt, coriander and pepper mixture.
> Cook at 200° until IT is 152°. no smoke

It's what I have used for over 35 years, mostly for wild game, especially elk. On larger bull elk or moose, we will use the brisket.

Thank you, I will add this recipe to my book! I am gonna grab my fridge from my other house so I have more cooler space to do more brining and curing.

[Habanero Smoker]

There are a few pastrami recipes on the recipe site. Also I would suggest not to add salt to the rub.

I'm getting ready to make some pastrami. Brisket prices have sky rocketed in my area, so I going to use top round. The top round was the same price, but if you got the London Broil cut, you buy one and got one free. I talked one of the meat cutters to cut mine extra thick.

Pastrami
Beef Pastrami

[cgaengineer]

I'm trying a sirloin tip roast right now, hopefully it turns out well.