Pastrami ... Pastrami ... Pastrami

classicrockgriller · May 10, 2010, 09:40:25 AM

Was at the store and they had the pkg of corned beef for $.99lb.

This is one of those things that I "thought" I would never do,

but for for that price ... Why Not!

I bought them all the first day. 5 pkgs of variest sizes.

Went back the next day and got them all again ... 7 more.

I froze all but 3.

One is gonna be by the Hab's post in the recipe site.

One is gonna be by the Up In Smoke version's.

One is not spoken for yet.

Any suggestions?

PS .... I don't want to get into steaming, etc. Just want to Hot smoked!

KyNola · May 10, 2010, 09:48:51 AM

Regardless of how you do them $.99 per pound is a steal!

Loves me some pastrami!

FLBentRider · May 10, 2010, 10:13:20 AM

I've only ever done pastrami from a fresh brisket.

I would be interesting to compare the two.

squirtthecat · May 10, 2010, 10:13:43 AM

I did a HOT hot pastrami last time (from corned beef flat) and it turned out great... I'll find the post.

classicrockgriller · May 10, 2010, 10:18:04 AM

Quote from: FLBentRider on May 10, 2010, 10:13:20 AM
I've only ever done pastrami from a fresh brisket.

I would be interesting to compare the two.

The whole long process of doing this is the part I really don't like.

Like Canadain Bacon or Smoked Cheese.

The waiting bugs me.

But gonna give it a try and maybe one day I will do it with a fresh brisket

squirtthecat · May 10, 2010, 10:20:18 AM

This was my last Hot Pastrami and it turned out nice.

The Hungarian half sharp Paprika brought the heat to the party..

classicrockgriller · May 10, 2010, 10:29:17 AM

Quote from: squirtthecat on May 10, 2010, 10:20:18 AM

This was my last Hot Pastrami and it turned out nice.

The Hungarian half sharp Paprika brought the heat to the party..

I have all those ingredients except:

Tellicherry (I have Malabar Peppercorn)

Hungarian half sharp Paprika (I have Hungarian Sweet)(I also have Spanish Style)

squirtthecat · May 10, 2010, 10:33:17 AM

You could always sub in some Salt Lick rub.. :o

classicrockgriller · May 10, 2010, 10:36:54 AM

What about Pastrami Sausage?

Bet nepas has already done that. ;D

squirtthecat · May 10, 2010, 11:31:45 AM

Pastrami Jerky? Pastrami Sticks?

FLBentRider · May 10, 2010, 11:35:52 AM

Quote from: squirtthecat on May 10, 2010, 11:31:45 AM
Pastrami Jerky?

Hmm....

Pastrami jerky rub...

Cure mix
Black pepper
Coridander
mustard seeds
granulated garlic (which I learned is NOT the same as garlic powder >:( )

Bag and rest in fridge 24 hours for 1/4 inch slices..

Smoke and/or dehydrate.

I have a feeling it that the spices will fall off easily...

squirtthecat · May 10, 2010, 11:57:31 AM

And his corned beef is already cured.. It's half ready now.

I wonder what it would taste like??

KyNola · May 10, 2010, 12:05:49 PM

What if you sliced it first into strips, then put the rub on it and into the bag for 24 hours? I'm thinking that just might work for pastrami jerky..

Oh Sonny, could we talk to you for a minute? We've got this experiment we want you to sacrifice one of your corned beef briskets for. :D

KyNola

FLBentRider · May 10, 2010, 12:23:07 PM

I think I am going to try the pastrami jerky think next time I have some eye round for jerky in the house.

KyNola · May 10, 2010, 12:38:33 PM

FLBR,
I'm thinking it will work. In fact, the more I think about it, the better I like the idea.