Pastrami

[Infalable]

Is there a pastrami recipe or directions that any one has? I would like to try on my OPS. Thanks in advance.

[Gizmo]

This one is excellent.

http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami

[Quarlow]

I just put 5.3 lbs in to cure. Real simple. 6 days and into the smoker. I hope it turns out great. The cure was hard to mix so I put it into my coffee grinder turned spice grinder and mixed it well. Worked good. Rubbing the cure on was another story. It turned into a real thick paste that was tricky to get to stay with the meat but I managed to get it gooey enough to stick. I guess we'll see how well it cures the meat in 6 days. I started with an 8 lb whole pork loin and by the time I trimmed it, it was only just over 5 lbs. Good thing I will be making sausage next weekend. I can use the very meaty fat for that. Yehaw can't wait. And sometime this afternoon I will be smoking my pastrami. This should be awesome, it is looking real yummy. Good luck Infalable. Thanks for the recipe UIS. This was fun.

[Habanero Smoker]

Quarlow;

I never thought of making pastrami out of the loin. I'll put that on my list. I've never had the problems with cure application that you are describing. When you overhaul the meat (turning the meat over daily or every other day), make sure you message the meat well and if there is any liquid rock the bag to better distribute the cure that you applied.

[Quarlow]

wooow, I better reread what I posted last night. Too much scotch and I got things messed up good. Actually the 5.3 lbs of pork loin was made into CBB, The patrami was made out of a very expensive piece of corned beef. Sorry about that. I should have went straight to bed when we got home instead of getting on here. It's a good thing I wasn't driving. I didn't think I was that drunk. But made were on to something eh. The CBB was thanks to you Habs. The pastrami was thanks to UIS.

[Quarlow]

Ok the pastrami cure worked real good. I will be smoking it later today. It's the cure for the CBB that I had trouble with. In fact one piece I am not sure got enough of the cure on. But I will watch it and see what it looks like in 6 days. Sorry  Infalable for hijacking your post. This pastrami recipe was real easy to do and I am drooling just thinking about the sandwiches it will make in a few of days when it finishes resting in the fridge.

[Habanero Smoker]

I still may try to make some pastrami out of a pork loin.

[Quarlow]

Yeah it sounds completely viable.

[Up In Smoke]

Glad i could help with the pastrami, sorry i was of no count with help on the scotch thing! :D :D
hope you enjoy your sandwiches.
i also will try the pastrami from loin.....sounds interesting.

[Infalable]

Thanks all. Can't wait to try this. Will let you know how it turns out.

[boxofrain]

I still may try to make some pastrami out of a pork loin.

Now yer talkin! I'm on that like stink on...umm, well, you know.
One of my favorites of all was shown to me by a nice old Jewish man.....corned pork. :-*
I think I could take that a step further as well and try me hand at pastarmi with it.

[KyNola]

Loves me some pastrami.  While the ultimate pastrami is to corn the beef brisket first and then take it to pastrami, I have taken the lazy way out and am totally knocked out with it.  I take a "store bought" corned beef brisket from the store, rinse it and put on a pastrami rub and wrap in plastic wrap and into the frig for 2 days.  Then into the smoker.  I use Hab's Pastrami Dry Rub and his temp recommendations over on the recipe website. www.susanminor.org 

As many of you know, I give away tons of the food I smoke.  The one thing I have NEVER given way to anyone is my pastrami except for one S.O.B. who never bothered to say thank you.  Won't make that error again.