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Anyone have a recipe for Pastrami???

 
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Lump
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PostPosted: Thu Oct 14 10 6:48 am    Post subject: Anyone have a recipe for Pastrami??? Reply with quote

I could use it in that I want to make one for starters !!

Thanks in advance

Bill
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Rockpyle
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PostPosted: Thu Oct 14 10 9:13 pm    Post subject: Reply with quote

I have made pastrami from commerical corned beef. If you are looking to start from brisket, brine it and then smoke for pastrami, I haven't done it but it is on my list to try.

From a commercial corned beef flat (I chose th one with the least percentage of added solution), I made a heavy rub of garlic powder, cracked black pepper and ground coriander.

Smoked to 190*ish at 250-265* and it came out really nicely. Pic here:

http://www.thesmokering.com/forum/viewtopic.php?t=40822&highlight=

I have done it a few times and other than the relatively straightforward cooking process, the key for me has been to slice it as thinly as you can. When I borrowed a slicer to slice it wafer-thin, those slices had the best balance of spiciness to the salty flavor of the meat. Thicker slices have too much of the salty corned beef flavor for me.


Rock
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whitey
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PostPosted: Thu Oct 14 10 10:37 pm    Post subject: Reply with quote

corned beef.Rinse real well.And smoke till 145..Slice and enjoy.
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Rojellio Es Caliente
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PostPosted: Thu Oct 14 10 11:25 pm    Post subject: Reply with quote

Here is the Rub I used last time. Its enough for 3-4 Full Brisket Pastrami's. So if you make 1/3 as much as pictured here you should be OK.

About 1 1/2 cups of this + 1 tbsp Tenderquick per lb of meat



Next time I will lighten up on the Coriander. The Dill seed, celery seed, mustard and caraway can easily be left out.

Wink I like a bit of caraway so that if its not eaten in sandwich form... you still get the flavor and bits in you teeth ... simulating the rye bread experience.

ALL the spices pictured are from the Bulk Spice Aisle at any boutique Heath Food grocery. Whole Foods, Vitamin Cottage etc.

Soaking.... Some folks slice out potato's in the soak water. I do what I call the "nuclear option", Instant Potato Flakes... about 1/2 cup in the soak water for 30 min., drain off / change the water, another 1/2 cup potato flake and bowl of water, rinse well. By the time the slimy gooey instant potato is rinsed off... you know its well rinsed.

IF your soak & rinse isnt enough... you will know it. I had some trial and error with this... and meat that tastes saltier than raw salt. IF that happens the meat can be redemed after the fact, when you think its too late... That's how I discovered the Potato flake "nuclear option"...
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Rojellio Es Caliente
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PostPosted: Thu Oct 14 10 11:28 pm    Post subject: Reply with quote

Also... Smoked Corned Beef is not quite the same as Pastrami. Kinda, sorta but not the same.

Corned Beef is cured with Pickling spices. {also available in Bulk Spice section at health food grocery's} Pastrami is cured with an {expletive deleted} load of Garlic, and Black Pepper.

And if you have a bag of TenderQuick... and don't do Pastrami at least once..... its like owning a Lamborghini and always driving the posted speed. Wink
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Lump
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PostPosted: Fri Oct 15 10 7:37 pm    Post subject: Reply with quote

What is tender quick!!!
where can I get some?

I used the link in the second post and have let it sit for 14 hours will give her a try today .

Thanks for all the help

Bill

ha
Rojellio Es Caliente wrote:
Also... Smoked Corned Beef is not quite the same as Pastrami. Kinda, sorta but not the same.

Corned Beef is cured with Pickling spices. {also available in Bulk Spice section at health food grocery's} Pastrami is cured with an {expletive deleted} load of Garlic, and Black Pepper.

And if you have a bag of TenderQuick... and don't do Pastrami at least once..... its like owning a Lamborghini and always driving the posted speed. Wink

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Mr Tony's BBQ
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PostPosted: Fri Oct 15 10 8:56 pm    Post subject: Reply with quote

http://www.mortonsalt.com/products/meatcuring/tenderquick.html
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Lump
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PostPosted: Fri Oct 15 10 10:45 pm    Post subject: Reply with quote

she is in the smoker now!!!!! Pitmaker!!!
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Lump
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PostPosted: Fri Oct 15 10 10:46 pm    Post subject: Reply with quote

Thank you


Mr Tony's BBQ wrote:
http://www.mortonsalt.com/products/meatcuring/tenderquick.html

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