Corning Beef...Maybe.

[SamuelG]

After the Butt-Strami, I figured I should make some corned beef.

I continue using the dry cure method as it  gives me a product I tend to like more.  I'm making two slabs, one will stay as corned beef and the other will continue into a pastrami.

B/C brisket is more expensive, I had the butcher slice a different cut of meat...



The rest was used for jerky and sticks. 







Both pieces were rubbed down using HabaneroSmoker  recipe for pastrami
and vac packed. Cure was used.



For the corned beef I was planning of a slow cook with no smoke...any suggestions?

Gracias

[Keymaster]

Those sticks and Jerky look Awesome Samuel, Nice Job!! I was thinking of doing a Pastrami myself but with a store corned Beef. We'll see if the wife gets me a flat or not.

[GusRobin]

For the corned beef I was planning of a slow cook with no smoke...any suggestions?

Gracias

I always thought that you made the cure and cured it, if you put it in the smoker and  cooked it (with or without smoke) - it became pastrami. If you took it and boiled it, it became corned beef. Am I missing something?

[Habanero Smoker]

I always thought that you made the cure and cured it, if you put it in the smoker and  cooked it (with or without smoke) - it became pastrami. If you took it and boiled it, it became corned beef. Am I missing something?

Pastrami is made from corned beef. To make corned beef into pastrami you need to add a highly seasoned rub. I should point out that not just any seasoning will do. The seasoning generally consist mainly of black pepper, coriander as the main ingredients. If you don't do that step and cook it, then you have cooked corned beef. A number of members state that smoked corned beef is Montreal Smoked Meat. 

[SamuelG]

Thanks Habs!

Your dry cure is amazing.

Gracias

[Habanero Smoker]

Thanks Habs!

Your dry cure is amazing.

Gracias

Thanks for the compliment.

[SamuelG]

Took them out today...



Cut some slices to test...





salt and flavor were great.

I'll probable smoke one for deli slices and slow cook the other.

Any suggestions on slow cooking?

Gracias

[Tenpoint5]

Sam if you didn't use Brisket. What cut of beef did you use?

[squirtthecat]

Looks good!

I'm going to use an eye of round next time..

[SamuelG]

Sam if you didn't use Brisket. What cut of beef did you use?

I used "cañada" which is the name here locally. I believe it is top round.

[Tenpoint5]

Sam if you didn't use Brisket. What cut of beef did you use?

I used "cañada" which is the name here locally. I believe it is top round.

Sounds like a drunk Cuban trying to say Canada!! Oh wait you resemble that remark on the weekends!! ;D ;D

Thanks Sam

[SamuelG]

Sam if you didn't use Brisket. What cut of beef did you use?

I used "cañada" which is the name here locally. I believe it is top round.

Sounds like a drunk Cuban trying to say Canada!! Oh wait you resemble that remark on the weekends!! ;D ;D

Thanks Sam

I'm still laughing!!

:)

[SamuelG]

Just went into the Bradley @ 230 no smoke till it hits 155.

[mikecorn.1]

That looks great.


Sent from my iPhone using Tapatalk

[SamuelG]

Took it out @ 155.



Double wrapped in plastic and then foil.



Let cool off and into the fridge for a rest.

Gracias