Pastrami

Habanero Smoker · February 17, 2007, 02:46:47 AM

This was my first attempt at Turkey Pastrami:
http://forum.bradleysmoker.com/index.php?topic=1619.0

Since then I've increased the pickling spice to 1.5 tablespoons in the brine, and only cooked the breast to 150°F. It was better then my first attempt, but nothing outstanding. If I do turkey pastrami again, I am going to use boneless thigh meat.

LilSmoker · February 17, 2007, 03:06:41 AM

Thanks Habs, i didn't know that you'd also done the turkey. ;)

@ Consiglieri maybe this is the recipe for you? ;)

Consiglieri · February 17, 2007, 08:01:30 AM

LS and HS: Thanks much for the followup. I admit, given my druthers, I'd much rather be sampling the pastrami beast than the pastrami bird, but you (meaning I) gotta choose a "healthy" alternative from time to time. And I like pig too much to compromise on those choices.

Sooner or later I'm going to try the beef version all the same.

Cheers.

LilSmoker · March 02, 2007, 01:42:19 PM

Hab: you've really got me hooked on this stuff! ;D my brother has also now become a pastrami junkie!.

I've got one just finished it's cure time right now, i'll be smoking it in the morning, but i wanted to say about the vacuum curing. I'm sure it speeds up the curing process, i was gonna take this one out after 3 days as it felt and looked cured, but as it was all sealed up still it was difficult to be 100%.
So when i do the next one, what is the best way to tell if it's completely cured?, would i just remove it from the vacuum bag, and cut a slice to make sure it's a consistent colour right through?, and if it isn't, just re-seal and leave a day or so longer?.

I'm not too worried as the last 2 seemed perfect to me and whoever else had some said the same, and they were cured for 4 days, i just don't want to overdo the curing.

Can't wait to have some more tommorow, my brother will be coming round for his share, i might not answer the door when he knocks ;D

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

Habanero Smoker · March 02, 2007, 01:59:18 PM

Quote from: LilSmoker on March 02, 2007, 01:42:19 PM
Hab: you've really got me hooked on this stuff! ;D my brother has also now become a pastrami junkie!.

I've got one just finished it's cure time right now, i'll be smoking it in the morning, but i wanted to say about the vacuum curing. I'm sure it speeds up the curing process, i was gonna take this one out after 3 days as it felt and looked cured, but as it was all sealed up still it was difficult to be 100%.
So when i do the next one, what is the best way to tell if it's completely cured?, would i just remove it from the vacuum bag, and cut a slice to make sure it's a consistent colour right through?, and if it isn't, just re-seal and leave a day or so longer?.

I'm not too worried as the last 2 seemed perfect to me and whoever else had some said the same, and they were cured for 4 days, i just don't want to overdo the curing.

Can't wait to have some more tommorow, my brother will be coming round for his share, i might not answer the door when he knocks ;D

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

The vacuum curing seems interesting. You will probably get me hooked on that.

Michael Housh · April 19, 2007, 03:15:29 PM

I have used several variations on the recipes from here and all have turned out very good. One variation I have done that has turned out excellent was to use a Buffalo roast. This gives a truly unique and wonderful flavor to my Pastrami.

Wildcat · April 19, 2007, 04:19:16 PM

Welcome to the forum Michael Housh! Buffalo roast? Hmmm. We got a Buffalo farm down the road. That is pretty lean meat, might not do so good in the BS. Perhaps cold smoke and then in a crock pot.

LilSmoker · April 19, 2007, 11:47:11 PM

Hi and welcome here Michael Housh, the buffalo sounds interesting ;)

Habanero Smoker · April 20, 2007, 03:11:12 AM

Hi Mike;
Welcome to the forum.

I've been thinking of using something other than brisket, for my pastrami. What internal temperature do you bring the meat to?

In a few days, I'm going to attempt turkey pastrami again.

Michael Housh · April 20, 2007, 05:36:06 AM

I have added 1/2 cup of Apple Cider vinegar to the wet cure, injected and put in a vacuum sealed container for 4 to 6 days, then the Bradley smoker at around 160 degrees until internal temp was 145 to 150. Placed in Plastic bag to FTC for 8 to 12 hours. I have also found a large baking pan in place of the water bowl and fill with hot water for smoking. I prefer to alternate Pecan and Maple for the smoke. The pastrami always comes out moist and tender.

coyote · April 20, 2007, 03:06:09 PM

Hey Mike , welcome to the forum. You're off to a great start in a very sharing place. Good to have ya
with us. :)
Coyote

iceman · April 23, 2007, 12:47:07 PM

Quote from: Michael Housh on April 19, 2007, 03:15:29 PM
I have used several variations on the recipes from here and all have turned out very good. One variation I have done that has turned out excellent was to use a Buffalo roast. This gives a truly unique and wonderful flavor to my Pastrami.

Sounds great Michael. Moose might be the next thing for me to try. How did you process the buffalo? Same as Beef?

Michael Housh · April 23, 2007, 03:37:38 PM

We are pretty lucky here to have several places to buy buffalo cuts. I do cure and smoke the same as for beef.

West Coast Kansan · April 23, 2007, 07:30:51 PM

Welcome Mike, thanks for joining it... ;D

dewy · April 26, 2007, 06:45:43 AM

Anyone tried this with deer?Perhaps a hindquarter?