Pastrami ... Pastrami ... Pastrami

classicrockgriller · May 10, 2010, 12:44:31 PM

Quote from: KyNola on 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

I'm ready let's do it.

KyNola · May 10, 2010, 01:06:39 PM

I was just kidding about asking you to sacrifice one of your briskets for a pastrami jerky experiment but I do think the theory might be sound. You would sure have to trim the fat cap off of a brisket.

classicrockgriller · May 10, 2010, 01:14:56 PM

These are well trimmed and have one about three lbs.

Let's do it.

KyNola · May 10, 2010, 01:24:00 PM

It's your brisket and I've got nothing to lose! Give it a shot.

You won't need any cure as the brisket has already been cured. All you would really need is the rub ingredients and you mentioned earlier you have those. You're ready to rock and roll!

classicrockgriller · May 10, 2010, 01:35:32 PM

Quote from: KyNola on May 10, 2010, 01:24:00 PM
It's your brisket and I've got nothing to lose! Give it a shot.

You won't need any cure as the brisket has already been cured. All you would really need is the rub ingredients and you mentioned earlier you have those. You're ready to rock and roll!

Why Not!

Can't hurt it, it's dead!

KyNola · May 10, 2010, 01:38:17 PM

Got that right! Was thinking about something you could use to make a wet marinade with the rub ingredients in it thinking it might permeate the meat better that way but not sure how much of liquid vs. how much of rub ingredients you would use.

BuyLowSellHigh · May 10, 2010, 03:12:12 PM

I have no idea if this would work, but I am thinking coating with freshly ground horseradish instead of the traditional black pepper and coriander.

FLBentRider · May 10, 2010, 03:14:47 PM

Quote from: BuyLowSellHigh on May 10, 2010, 03:12:12 PM
I have no idea if this would work, but I am thinking coating with freshly ground horseradish instead of the traditional black pepper and coriander.

Neat idea, but I wonder about the texture after it is dried... I wonder the same for the traditional pastrami rub. The hard part is figuring out how to keep it from falling off.

BuyLowSellHigh · May 10, 2010, 04:15:08 PM

Keeping it on during the smoking shouldn't be difficult - the challenging part will be during the steaming.

I believe the key will be protein binding - so some drying as in making bacon to form a sticky protein pellicle surface should help. Second, make a sticky paste. I'm thinking of garlic - raw or lightly roasted - with grated fresh horseradish root, put it in a processor, add some mustard and black pepper if you want, process to a smooth paste, add a touch of veg oil if needed to thin. Let rest 24 hrs in refrig to get air out, then smear it on the somewhat dried and hopefully sticky beef. HR root to garlic maybe ~ 2:1 is my SWAG.

classicrockgriller · May 10, 2010, 05:23:17 PM

Quote from: BuyLowSellHigh on May 10, 2010, 04:15:08 PM
Keeping it on during the smoking shouldn't be difficult - the challenging part will be during the steaming.

I believe the key will be protein binding - so some drying as in making bacon to form a sticky protein pellicle surface should help. Second, make a sticky paste. I'm thinking of garlic - raw or lightly roasted - with grated fresh horseradish root, put it in a processor, add some mustard and black pepper if you want, process to a smooth paste, add a touch of veg oil if needed to thin. Let rest 24 hrs in refrig to get air out, then smear it on the somewhat dried and hopefully sticky beef. HR root to garlic maybe ~ 2:1 is my SWAG.

Ok, I'm bringing you the brisket!

BuyLowSellHigh · May 10, 2010, 05:30:12 PM

No problem - c'mon down! You're always welcome down here.

As I thought more about it, my mind started running overtime with all kinds of variations. I'm thinking you can do the Pastrami thing with about any taste variation you wish by using either a dry or wet rub. They keys are the cure, the smoke and then the final cook. But I do especially like the idea of a Horseradish Pastrami.

KyNola · May 10, 2010, 06:45:03 PM

CRG, Interesting thoughts on pastrami jerky. Take some pics of the process and finished results. I wouldn't worry about the cure process that BLSH mentioned as your corned beef brisket is already cured and you may not need to steam your pastrami jerky.

KyNola

BuyLowSellHigh · May 10, 2010, 06:53:41 PM

Quote from: KyNola on May 10, 2010, 06:45:03 PM
CRG, Interesting thoughts on pastrami jerky. Take some pics of the process and finished results. I wouldn't worry about the cure process that BLSH mentioned as your corned beef brisket is already cured and you may not need to steam your pastrami jerky.

KyNola

Seems like I wasn't clear. I wasn't talking about the cure, just the coating before the smoke, and I wasn't describing jerky, but rather a full pastrami treatment. Sorry if I confused anyone.

classicrockgriller · May 10, 2010, 06:54:29 PM

Quote from: KyNola on May 10, 2010, 06:45:03 PM
CRG, Interesting thoughts on pastrami jerky. Take some pics of the process and finished results. I wouldn't worry about the cure process that BLSH mentioned as your corned beef brisket is already cured and you may not need to steam your pastrami jerky.

KyNola

This may be out of my league!

I'll wait till FLBR has a shot at it.

Quarlow · May 11, 2010, 10:49:41 AM

I picked up a corned beef today and when I got home and converted from metric I just about crapped myself. $6.29 a lb. I won't be experimenting with this. Just straight up pastrami. I'll check the recipe site for the recipe.