CBB & First Pastrami With Update Pics

JZ · November 03, 2012, 04:40:58 PM

Got 2 maple CBB's in the smoker today. Here is a pic of them before the smoke.

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I note that the one in the back had a section that was not pink, like it did not get cured. Doesn't make sense since it was all in the same cure bag.

Here they are after the smoke. They are resting before getting wrapped and into the fridge for 2 days before slicing.

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Here is a pic of my first try at Pastrami using a recipe Curt was kind enough to send me. Didn't get any before pics but here it is after the smoke.

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All wrapped up and going into the fridge overnight.

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Hope this turns out. Picked up some Rye bread and hot mustard for some toasted pastrami and pickle sammies, mmmmmmmm.

Caribou · November 03, 2012, 04:50:30 PM

Great job!
That is strange that one loin cured and the other didn't
Was it a dry rub recipe you used?
You'll just have to eat that one first ;)
Carolyn

KyNola · November 03, 2012, 05:53:14 PM

The one that appears it didn't cure on one side, any chance that one was pressed up against the curing bag the entire time? I have read that sometimes that will prevent the meat from curing all the way through due to the "brine" that forms in the bag not having an opportunity to to get to the meat.

Those much more learned than me will come along and give you better information than me.

JZ · November 03, 2012, 06:16:17 PM

QuoteThe one that appears it didn't cure on one side, any chance that one was pressed up against the curing bag the entire time? I have read that sometimes that will prevent the meat from curing all the way through due to the "brine" that forms in the bag not having an opportunity to to get to the meat.

That's a good point but I don't think that was it since the line between the apparent cured portion and the apparent uncured section followed along a fat seem in the loin, which was angled. Looks like a seem separating different cut of meat (but I am not a butcher and don't know). I think maybe next time I will try not to get so much air out of the bag so there is more ability for the juices in the bag to make contact with all of the surfaces.

I cooked both loins at 230* until an IT of 142* so they should be safe to eat. I am interested to see the color of the meat inside the area that appeared uncured. If it is pink I will know it got cured if not I will make sure that loin gets cooked a little more before it gets eaten.

Habanero Smoker · November 04, 2012, 02:32:35 AM

I cannot detect anything wrong from your photo. The one you say seems not to have cured, sound like the cut towards the shoulder end. That end has different muscles with different amounts of myoglobin (myoglobin is the protein that reacts to sodium nitrite to form the color). The more myoglobin the darker the color, and vise versa. So both pieces are probably fully cured.

If you bring the internal temperature to 142°F, it is fully cooked and safe to eat, whether it has been cured or not.

devo · November 04, 2012, 02:55:31 AM

Nice job there JZ

mikecorn.1 · November 04, 2012, 05:44:59 AM

Looking good!

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ACW3 · November 04, 2012, 05:52:45 AM

They both looked good. Let us know how the pastrami came out.

Art

OU812 · November 04, 2012, 06:23:29 AM

That all looks GREAT!

My thinking on the part that looks like it didnt cure is the same as Habs, bet it did cure correctly

That pastrami is gonna be soooooo gooood, remember to slice it against the grain ;)

JZ · November 04, 2012, 08:22:33 AM

QuoteI cannot detect anything wrong from your photo. The one you say seems not to have cured, sound like the cut towards the shoulder end. That end has different muscles with different amounts of myoglobin (myoglobin is the protein that reacts to sodium nitrite to form the color). The more myoglobin the darker the color, and vise versa. So both pieces are probably fully cured.

If you bring the internal temperature to 142°F, it is fully cooked and safe to eat, whether it has been cured or not.

Thanks Habs.

So "myoglobin" is the culprit. :o I kinda figured it had to be cured and the change in meat was the cause of the different color, but it is reassuring to have someone in the know confirm it. I cooked at the higher temps as a precaution.

Curt, the Pastrami just got unwrapped and is sitting in the fridge to dry a bit. I will slice later (across the grain) and post pics. I can't wait to try this stuff. The rye bread, pickles and hot mustard are all waiting anxiously too. : :)

OU812 · November 04, 2012, 08:27:35 AM

Im waitin anxiously too

JZ · November 04, 2012, 11:50:22 AM

It was lunch time and this thing was calling my name so the wait ended. Getting sliced.
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Rye bread with pastrami. The Dijon, pickles and Jalepeno Harvarti waiting their turn.

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After this pic it went into the Micro for a short spin and then it disappeared. ::) You wouldn't want to see those pics.

This stuff is really good. How good ....... my wife who never eats corned beef or pastrami and used to work in a deli, made herself one of these bad boys. :o :o :o

Oooooh I am doing this again and thanks again to OU812 for the recipe.

OU812 · November 05, 2012, 07:45:34 AM

OK,,,,,,Now Im REALLY Hungry!

That there sammie looks GREAT!

Glad ya liked the recipe

Keymaster · November 05, 2012, 09:39:08 AM

Nice job JZ. Someday I will do pastrami :)

Caribou · November 05, 2012, 11:23:56 AM

That looks beautiful sliced up.
Carolyn

CBB & First Pastrami With Update Pics

devo