Corned Beef (wannabe pastrami)

KyNola · December 28, 2011, 06:09:03 PM

Hickory REALLY works!

Habs, why do you no longer use white peppercorns?

La Quinta · December 29, 2011, 12:02:54 AM

I smoke and then steam...vac and let rest..

Habanero Smoker · December 29, 2011, 01:42:25 AM

For smoke hickory will work, I generally use pecan on brisket pastrami. The pastrami I made yesterday out of eye round, I decided to use oak. I haven't had a chance to taste it.

I'm not going to steam this batch. I took it to an internal temperature of 140?F. If I don't like the texture I may steam it. I probably get to it on Friday. I like to let it rest a couple of days before sampling, but that is optional.

Quote from: KyNola on December 28, 2011, 06:09:03 PM
Hickory REALLY works!

Habs, why do you no longer use white peppercorns?

You can still use them in the recipe. I didn't feel that they brought any thing extra to the taste. Also I should have mentioned that I don't add the extra coriander, if the white peppercorns are not used.

weedenb · December 29, 2011, 06:20:03 AM

One more question while on the pro's are around. I made my brine according to the Corned Beef recipe and I noticed that the salt/sugar amounts are different (2 cups salt 1/2 cup sugar) than both Ruhlman's and Habanero's pastrami brine which use 1-1/2 cups salt and more sugar. Should I plan on soaking them a bit before I spice and smoke? I'm fairly salt tolerant tastewise but there is a point where too much is too much :P

Plan B would be to start another batch with the proper brine and plan on doing these as straight corned beef and let the cooking process take care of the extra salt?

This is going to be a long wait! I'm thinking I might want to have more than once batch going at a time anyway ;)

KyNola · December 29, 2011, 07:52:24 AM

Quote from: Habanero Smoker on December 29, 2011, 01:42:25 AM
Quote from: KyNola on December 28, 2011, 06:09:03 PM
Hickory REALLY works!

Habs, why do you no longer use white peppercorns?

You can still use them in the recipe. I didn't feel that they brought any thing extra to the taste. Also I should have mentioned that I don't add the extra coriander, if the white peppercorns are not used.

Thanks for the explanation.

Habanero Smoker · December 29, 2011, 01:03:17 PM

After taking it out of the brine, rinse them, then slice a piece off the end. Pan fry it to taste for saltiness. Keep in mind you test slice will be a little more saltier then the finished product. If it is too salty for your taste you can soak them.

weedenb · December 29, 2011, 02:47:00 PM

Quote from: La Quinta on December 28, 2011, 12:01:11 AM
I go two weeks for corned beef...everytime...brined rinsed...in the smoker for 4 hours...finish in the oven...comes out fabulous every time...

La Quinta, please explain :D Sorry for another question but the "corned beef", "smoked", "oven" statement has me very curious ? Can I smoke my corned beef and do the usual boil/simmer or are you referring to the usual pastrami routine?

Thanks!

Robert..........

weedenb · December 29, 2011, 02:51:43 PM

Quote from: Habanero Smoker on December 29, 2011, 01:03:17 PM
After taking it out of the brine, rinse them, then slice a piece off the end. Pan fry it to taste for saltiness. Keep in mind you test slice will be a little more saltier then the finished product. If it is too salty for your taste you can soak them.

Thanks Habanero ! Not sure which way to go yet but I'll get there eventually :)

DisplacedCoonass · December 29, 2011, 03:06:18 PM

Well, I've been inspired. Picked up a 4lb chunk of round for just over $8 today. Split it into two pieces just a lil over 2" thick and into the brine a few minutes ago. So....I figure sometime on Tuesday or Wednesday it'll be corned beef/pastrami sandwiches.

La Quinta · December 30, 2011, 12:27:36 AM

I am referring to corned beef...I steam pastrami....I am not a big one on "cooking" in the smoker...I usually like to finish inside the house...however...with a store bought already "corned" beef...I do it in a pot...on the stove...slow braise...

I am not sure if I answered your question however...

cgaengineer · December 30, 2011, 05:17:31 AM

Quote from: La Quinta on December 30, 2011, 12:27:36 AM
I am referring to corned beef...I steam pastrami....I am not a big one on "cooking" in the smoker...I usually like to finish inside the house...however...with a store bought already "corned" beef...I do it in a pot...on the stove...slow braise...

I am not sure if I answered your question however...

I do my corned beef in a pot as well...we love the stuff at this house...it lasts about 2 days.

When I do pastrami I have the same problem...can't keep it around for more than a day or two. I don't steam my pastrami, I simply smoke it and slice paper thin for sandwiches.

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La Quinta · December 30, 2011, 09:27:41 PM

I did make it that way (no steam) but I rather like the addition of the steaming...seemed more moist to me but....what do I know!!! :-\

cgaengineer · December 31, 2011, 04:45:57 AM

Quote from: La Quinta on December 30, 2011, 09:27:41 PM
I did make it that way (no steam) but I rather like the addition of the steaming...seemed more moist to me but....what do I know!!! :-\

Pastrami is supposed to be a little dry...that why you load it up with cabbage and mustard!

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weedenb · January 07, 2012, 05:49:11 PM

Man what a long wait! Couldn't wait any longer so I pulled them today (12 days), still hadn't made up my mind so one went in the pot for dinner:

Split the other half and test fried a piece as habanero suggested, great taste but a little salty so into 2 - 30 min soaks:

Then Habanero's rub and out to the beer fridge overnight. Smoke in the morning and see how it turns out ;D

La Quinta · January 07, 2012, 11:42:01 PM

Wee...was that one piece you cut in half?