Pastrami....

Mr Walleye · September 11, 2011, 10:12:27 AM

It's been a long time since I made Pastrami so I decided it was time. I made 20 lbs of it and just finished slicing it. Oh ya... Nice and thin... I always use Habs recipe but I usually do a dry cure. I decided this time to try Habs wet cure. It turned out fantastic!

I kinda forgot about pictures during the process but I did get a couple of pictures of the finished product.

It's mmmmmmmm good! :P

Mike

ghost9mm · September 11, 2011, 10:29:38 AM

Now some of that on some good rye or pumpernickel with little horseradish and good mustard and a adult beverage or two...I'm really that...

classicrockgriller · September 11, 2011, 10:40:50 AM

KyNola is gonna have a fit when he sees this much Pastrami at once.

Mike, everything you do is 1st Class!

Some beautiful pics.

Mr Walleye · September 11, 2011, 10:51:10 AM

Thanks guys! I meant to add that I didn't have access to any juniper berries so I substituted Gin. It worked well at the rate of.... ahhh... I can't remember! ;D

Maybe a few too many nips! ::)

Just kiddin', I substituted 4 Tbs per gallon of brine! ;)

Mike

Habanero Smoker · September 11, 2011, 12:55:18 PM

That pastrami does look good. When substituting gin, it can get a little fuzzy. :)

SouthernSmoked · September 11, 2011, 02:41:47 PM

Man Oh Man! Nothing but MONEY!! That looks killer!!!

Great job Mike!!!!!

FLBentRider · September 11, 2011, 02:58:16 PM

That looks great Mike.

How many briskets was that?

Mr Walleye · September 11, 2011, 03:14:59 PM

Quote from: FLBentRider on September 11, 2011, 02:58:16 PM
That looks great Mike.

How many briskets was that?

Hi FLB

It was 2 whole briskets. Probably around 20 lbs or so. I did separate the points off them to trim the fat. The pile in the picture is the flats. The points are in the background already bagged and ready for the vac sealer.

Mike

Mr Walleye · September 11, 2011, 03:19:05 PM

Quote from: Habanero Smoker on September 11, 2011, 12:55:18 PM
That pastrami does look good. When substituting gin, it can get a little fuzzy. :)

;D ;D ;D

By the ways Habs... Awesome recipe! ;)

I've enjoyed this many times.

Mike

Tenpoint5 · September 11, 2011, 03:53:03 PM

That is some killer looking pastrami Mike!!

Quarlow · September 11, 2011, 05:34:43 PM

Oooo yummy. Makes me wish I had time to pastrami the corned beef I have in the freezer. Not quite as awesome as yours but it comes out damn good. In fact anyone who has tried it think it is the best pastrami they have had. If we ever get a good price on briskets I will definitely do some from scratch.

Bobdelasmoke · September 11, 2011, 09:42:58 PM

Holy mountain of meat goodness! That's some killer pics

squirtthecat · September 12, 2011, 04:35:09 AM

WOW.

KyNola · September 12, 2011, 07:47:16 AM

Quote from: classicrockgriller on September 11, 2011, 10:40:50 AM
KyNola is gonna have a fit when he sees this much Pastrami at once.

Mike, everything you do is 1st Class!

You got that right Sonny! Mike, awesome pile of pastrami, 20 pounds. WOW! As Sonny said, everything you do is indeed 1st Class.

jbullard1 · September 12, 2011, 09:51:19 AM

I have always liked store bought pastrami but just lately started making my own following Habs dry method.
For some reason the stuff just disappears when I seal it up I think the Pastrami Police (grandkids) come confiscate it
That is some gook looking stuff 8)

Pastrami....

squirtthecat