There Will Be Pastrami Smoken Tomorrow

[devo]

Thanks to Mr Walleye for his great pictures of his Pastrami and Habs for posting the recipe I just had to give it a try. So the five days of wet cure is over.

Two sirlon tip roast's


Coming out of the wet brine after five days. Thats the outside of the garlic floating around in case your wondering.


My fancy dancy coffee/spice grinder I got from canadain tire with their canadain tire money  :)


For my American friends that don't know canadain tire will give back bonus money on your prurchase. You save it up buy what you want with it. It is always fun watching the casher count out a 30 to 40 dollar purchase with the 5, 10 and 25cent bonous money  ;D


Spices all ground up


All rubbed down and ready to spend the night in the fridge till tomorrows smoke.


To be continued  ;)

[SiFumar]

Looking forward to seeing finished product!

[ghost9mm]

They will be awesome devo....I made three pastramis so far and they came out super good...

[Mr Walleye]

Lookin' good Devo!  8)

Mike

[Habanero Smoker]

I've never tried sirloin. I will have to give it a try.

[devo]

I've never tried sirloin. I will have to give it a try.

Well just hold on Hab's. Lets wait and see just how mine turns out.  :) Might be a total bust.
I got home from work this morning and there was a wonderful smell coming from my kitchen, all those spices smelt so good.
Just got them in the smoker and going to take a short nap. Will check on them later this morning. I'm going with four hours of apple.

[SouthernSmoked]

Looking Gooooood!!

[devo]

Stalled out at 154*F IT. Looking for 160*- 165* IT
Dang I hate this part  ;D

[devo]

Well I now have the pastrami vac packed and in the fridge. I did cut one in half to check it out. Looking in at the center you can see the cure never made it that far. Very disappointing considering it was in the wet cure for 5 whole days. So now what? Do I just let it sit vac packed a little longer before slicing? Throw it out? Just cut that part out and use the parts that got cured? Need some advice on this one.
Thanks

[Habanero Smoker]

It may look unappetizing, but they is fully cooked and safe to eat. Just treat it like fresh cooked meat; such as deli roast beef.

I was concern that it may not fully cure, but since you already had them out of the brine and in the smoker I decided to wait, no need to worry you if they did fully cure.

A couple of things that I noticed. You cure them while they were still tied up, they it looked like it was tied very tight. That can slow down the curing process. I would have untied them before curing. That would have also made the cuts thinner. Secondly; the cuts you have are much thicker than brisket (when they are tied up). They should have been cured longer, or injected with a 10% of brine, based on their green weight.

But as I mentioned earlier, it is safe to eat.

[devo]

Thanks Hab
I was thinking about the injecting part and probably do that and a day or two longer in the brine if I try this again.
Again thanks for your comments

[Mr Walleye]

I never thought about it still being tied but that makes perfect sense Habs. Definitely the thickness of the cut could have gone a couple days longer or went with the injection as Habs indicated. Oh well, live and learn as they say. You'll have it nailed for next time.  ;)

Devo, How was the flavor?

Mike

[devo]

Hey Mike the flavor is very good. One of the pieces I tasted was a bit spicy but that was near the top where all the pepper was  ;D
There really wasn't to much that didn't get cured so I'm very happy with it.

All cut up and going to be Vac sealed

[Mr Walleye]

Well it looks fantastic Devo!  :P

Mike

[Habanero Smoker]

I does look good, and it tastes good, so you nailed it.

I like the course grind, because when you bite into one of the pieces of course ground spice you get that little extra burst of flavor.