another Pastrami

[squirtthecat]

A store near my office had corned beef flats for 1.99/lb a few weeks ago, so I snagged a couple.
I've had one soaking since Wednesday night to draw the funk out..

Trying a new kicked up pastrami rub:

(the first 2 ingredients providing the heat)

1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme

Rubbed up:



In plastic wrap, and vacuum sealed to smash it all together for the night:




I'll fire up the Bradley mid-morning tomorrow, and give it 3 hours of Pecan.

Stay tuned..

[KyNola]

Oh man I love pastrami.  That's looking way good.

You're killing me here.

[squirtthecat]

That Hungarian half-sharp paprika has a punch like Cayenne...  The Tellicherry peppercorns have huge flavor as well.   

So, this will be interesting.. 

[KyNola]

Yeah it will!

[squirtthecat]

Yeah it will!

It's going to the office cafeteria...    I should have the lunch lady put a warning on the menu board!

[deb415611]

I'm going to try this!  I like the looks of that rub & I have everything to do it.

[Tommy3Putts]

Pastrami is definitely on my long "to-do" for the Bradley.  This looks great.  Man I can't wait to try this.  Need some pastrami porn later please!

[dbondy]

Looks awesome STC, can,t wait to see it finished.

[SnellySmokesEm]

Looks good man!  Ho-made smoke pastrami is way better than the crap at the store!

[wally22]

STC, I have some questions for you hope you can help. I see were you said you soaked it what did you soak it in? The reason I ask is I have done Pastrami twice and both times it was like the cure did not penitrate all the way through. Because when I was done and cut it the center had a gray color to it instead of the redish color like the rest. The gray colored part did not have much flavor to it the rest was good. What am I doing wrong. Thanks for any help you can give.
By the way yours looks great keep us updated and hopefully with pictures. 

[squirtthecat]

STC, I have some questions for you hope you can help. I see were you said you soaked it what did you soak it in? The reason I ask is I have done Pastrami twice and both times it was like the cure did not penitrate all the way through. Because when I was done and cut it the center had a gray color to it instead of the redish color like the rest. The gray colored part did not have much flavor to it the rest was good. What am I doing wrong. Thanks for any help you can give.
By the way yours looks great keep us updated and hopefully with pictures. 

Wally, I started with a packaged corned beef flat from the store.  Already cured.   I soaked it in water for about 3 days (changing water every day) to remove as much cure + whatever they pumped it with.

I've never tried to cure my own - yet.

[ArnieM]

Wally, I had the same problem but with corned beef; the little gray spot.  I figure that maybe I should have cured it another day or so.  I used Morton's Tender Quick for the cure.  I think next time I'll try pink cure #1.

[squirtthecat]

Time to get smoking...

Preheating OBS now.  I have a huge pan of water in the bottom, w/ some Canadian Steak seasoning dumped in it. (no reason, just using the last of a container I had out there)

Man, my smoke shed is, err, 'seasoned'.  I really need to get an exhaust vent put in that thing.



It's nice to see the snow gone, but I have a lot of sticks to pick up now..   :P




Pastrami is on counter warming up a bit.   It weights 4.3 lbs in the plastic wrap.

[wally22]

Thanks for the info.

[squirtthecat]

And, we are off and running...   Forgot to pre-heat the smoke generator.  Duh.  Threw in one more puck to make up for the 1/2 one that won't burn.   

Roughly 3.5 hours of pecan @ 220°.  Fat side down.






Windy and spitting rain today, so I'll close up 1/2 of my cabinet to keep the electronic gizmos dry.




Maverick is keeping tabs on everything.