Pastrami

LilSmoker · February 12, 2007, 03:08:43 PM

Hi guys, i have been wanting to do pastrami for a while now, so i decided to base it on the recipe of Habanero Smoker. I started the prep yesterday, only prob i've run into is i couldn't get any Tender Quick, so i used curing salt instead, what do you reckon, will it be ok?

I made the dry cure up and rubbed it right into the brisket and vacuum sealed it, i'm thinking of leaving it in the fridge for the 4 days as in the recipe, will this be ok as i've vacuumed it?, or will 4 days be too long?

Would be gratefull for any advice guys, as i really do have a yearning for pastrami ;)

Thanks...........LilSmoker

iceman · February 12, 2007, 03:50:33 PM

I'm not sure the percentage of salt carrier is the same on both of those. I will check tonight if I have a chance. Sorry I don't remember off the top of my head. (Must be the age thing kicking in). Ut oh. I hear Old's knocking at my door :D ;)
BTW Habs recipe is the best!!! :)

Habanero Smoker · February 13, 2007, 03:14:34 AM

I don't have much knowledge of the curing salt you used. Their are a few formulas out there. This site give some comparison between Morton TQ; Cure (Insta cure)#1; and Cure (Insta cure)#2.
http://gourmetsleuth.com/equivalents_substitutions.asp?index=C&tid=2216

I never vacuum sealed during curing, so I would be very interested in knowing how your pastrami turned out.

PS
I forgot to add, as long as you follow the curing instructions of the cure you are using, it should turn out fine.

LilSmoker · February 13, 2007, 09:40:36 AM

Thanks very much guys, Habs i'll certainly let you know how it turns out, i'm really looking forward to this one ;)

LilSmoker

Oldman · February 14, 2007, 03:03:30 PM

Hab you are the man....

dogbreath · February 14, 2007, 09:11:19 PM

My Morton book that I ordered with the curing salt and tender quik says Tender Quik and Sugar Cure are interchangeable. They don't list the ingredients (flavoring agents) so I can't compare label to label...but if I recall the FDA says X amount of nitrite per pound of meat, and the book shows the same amounts needed.

I've made Habanero's Pastrami a couple of times...now all the guys at work want to ditch their wives and come live with me (why couldn't it be the women at work??)!! I made it once with whole bottom round (on sale), trimmed to about brisket thickness and it came out just as good as brisket. If you can get whole coriander and grind it just before rubbing, it will have a much better flavor. Sam's Club is starting to sell 3 gallon ziplocs, FYI.

Good Luck,
Dan

LilSmoker · February 15, 2007, 03:13:55 AM

Hi Dan and thanks very much, i'm in the u.k. so there are lot's of things you guys use that we can't get over here, i'm always on the lookout for some Tender quick or at least a good substitute.
It does get very frustrating at times ::)

Anyway by this evening it should be cured, and i've got my rub prepared, so i'll let you guys know how the finished product turns out. ;)

LilSmoker · February 16, 2007, 09:31:57 AM

Hi guys, well the results of the pastrami:

Rubbed and almost ready to go in, i did two as they are quite small:

After they'd cooled from the FTC etc, and yeah i know it should now go in the fridge for a while, but i just had to try it ;D

I made a sandwich and put the rest in the fridge, well i can't tell you how lovely this tastes, it really is so good, i'm having a hard time here trying not to go and slice some more :o

Habs, as i say i had to use curing salt instead of TenderQuick, i used the same ammount, I couldn't follow any guide, as the salt just comes bagged up no instructions, and i vacuumed whilst curing.
Now because i haven't tasted your recipe before, it's hard for me to tell how close i've got to pulling it off?, but all i can say is, i really like this pastrami very much, and one of my sons and the wife just tried some and they agreed it's very morish indeed.

I can't wait till it's been in the fridge for the right ammount of time, this is definately going on the favourites list.

So Habanero Smoker, thanks for a great recipe!

Btw, does it look about right to you guys?...............LilSmoker

Wildcat · February 16, 2007, 09:41:34 AM

I'm drooling! ;)

iceman · February 16, 2007, 11:05:14 AM

All my life I've lived a little left of living right so I don't know what looks right. I Do know though, your pastrami looks FANTASTIC!!!! Dang good job!!! ;) ;D :P :)

icerat4 · February 16, 2007, 11:51:26 AM

Nice job Lil

Habanero Smoker · February 16, 2007, 02:01:09 PM

I agree with Iceman, your pastrami looks real good.

Consiglieri · February 16, 2007, 03:25:06 PM

Darn that looks good. approaching quiting time here and a hot pastrami sandwich w/ swiss really sounds gooooooood. I'm going to have to take some pics of my occasional success stories.

I've wanted to do pastrami for some time, but haven't got around to it yet. I'd like to do a "real" one and a turkey one, but I haven't seen a recipe here for trying the pastrami bird (an I'm reluctant to trust other sites). Any one have a lead?

Hope everyone has a good 3 day weekend.

Wildcat · February 16, 2007, 03:35:01 PM

I'd bet LilSmoker would share his technique.

LilSmoker · February 17, 2007, 01:24:39 AM

Hey thanks very much guys, coming from you guys those comments mean a lot to me

@ Consiglieri, well personaly as for beef pastrami, i'm gonna stick with the Habanero Smoker variety, i'll experiment on the curing, vacuuming and not vacuuming, and maybe get something closer to TenderQuick for the cure, but i want to keep it as close if not the same as Habs recipe, because it really is that great, in fact if anybody is thinking of beef pastrami, then you really should try this ;)

As for turkey pastrami, when i was looking into doing the beef, i came accross the odd turkey version, but none of them really took my fancy, but this looked like one of the better ones, i haven't tried it myself, but i may well give it a go in the future.

Turkey Pastrami :

INGREDIENTS:
2 1/2 pounds turkey breast
1 quart water
1/2 cup brown sugar
1/2 cup kosher salt
1/3 cup plus 1 teaspoon dry juniper berries, crushed
1/4 cup black pepper, coarsely ground
1 tablespoon whole black peppercorns
6 cloves garlic, crushed
2 teaspoons thyme
1 teaspoon whole cloves
3 bay leaves

PREPARATION:
In a saucepan combine the water, brown sugar and salt. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and stir in the 1 tablespoon of whole black peppercorns, thyme, bay leaves, whole cloves and garlic.

Allow to cool. Place turkey breast in a nonreactive container and pour cooled mixture over it. Make sure that the turkey breast is completely covered. Cover and refrigerate for 48 hours.

Prepare smoker for a smoke at about 220 degrees for 2 1/2 hours. Combine juniper berries and coarsely ground black pepper. Remove turkey breast from brine mixture and rinse under cold water. Pat dry with paper towels and cover with juniper berry-black pepper rub. Make sure you press the rub into the surface of the turkey. Place turkey breast in smoker, skin side down and smoke for 2 to 2 1/2 hours, or until it reaches an internal temperature of 165-170 degrees. Remove from smoker and allow to cool.
The turkey pastrami will continue to gain flavor the longer you let it rest. You can wrap it tightly and refrigerate for up to 1 week.

............................................................................................................................................

I think the garlic could be substituted for granules or powder, and maybe other spices added to personal taste?, but it looks like one of the better turkey pastramis?
If you give it a go let us know how it turns out.

Ok, i'm off for more beef and spices now, got to start getting the next pastrami under way, thanks guys ;D ;)..........LilSmoker