Pastrami Jerky Is Done.

[classicrockgriller]

This was brought up in conversation while discussing what Pastrami method  to use on

"Corned Beef" flat.

I used a 2.86 lb flat and soaked it for a day.

Trimmed what litle of the fat cap was there.

Dried it off and cut 1/4" strips against the grain until the piece i had left was the same length

as the ones I cut and then finished cutting them with the grain.

I used the dry rub that Hab's posted for his pastrami but cut the ingredients in half.

1 1/2 TBS Corrandier
1 TBS Black Peppercorn
1 TBS Yellow Mustard Seed
1/2 TBS White Peppercorn
1TBS Granulated Garlic

I course grind the ingredients



Simmered it on the stove top with two cups of water



This is half of the strips (across the grain)



Gave it a ride in the vac tumbler for 10 minutes



The first batch I vac-injected I course grind a little black pepper when I laid them on the rack.



After I vac the second batch I poured out all the liquids and dragged the strips thru the left over seasoning.



I finished them off in the dehydrator and it took about 6 hrs.

The smell was great in the House.

The black pepper cross grain cut jerky



The with the grain left over seasoning jerky

[squirtthecat]

Nice!   I have one languishing in the freezer...   Hmmm.

[DarqMan]

Looks great CRG!

[NePaSmoKer]

CRG

Looks great  ;D

[classicrockgriller]

It is very flavorful jerky.

I don't know if is "Pastrami" Jerky.

I am taking another flat and trying something different and will add some smoke to it this time.

[KyNola]

Outstanding CRG!  Guess what I came home from Sam's Club with tonight?  3 3.5-4 pound corned beef briskets.  Wanna guess what one of them is going to wind up being? :D