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Pastrami. Going to start corning a brisket this weekend.
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nolaegghead
Posts: 42,102
If anyone has any recommendations, I'd love to hear them. I have a packer brisket, and I'm reading up. I have everything I need except a clear process.
I'll take pics to document my success or embarrassing public failure. I have no shame.
I'll take pics to document my success or embarrassing public failure. I have no shame.
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I love lamp..
Comments
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Good luck. I've done a quick brine to make the pastrami. No way I would call it an official method, but the flavor isn't too bad. Just be careful of the salt penetration. It can get over-bearing.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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http://ruhlman.com/2011/09/how-to-make-pastrami/
I have not used this particular method....but it looks pretty good. You will love home made pastrami!
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Ruhlman's looks good. Reading. As my mouth is on FIRE from this naga jolokia burger I just made and I'm about half way though. Holy yow yow yow yow!!!!
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I had the same idea this is the one I am try it says in the recipe if you skip soaking in water before you toss it on your making corned beef not sure if this correct though????http://bossmanbbq.com/2007/04/18/smoked-pastrami/
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That's an interesting spin on it. I'm seeing a lot of diversity in recipes. That makes me understand the underlying processes better.
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I love Pastrami! Yummy, let us know what you end up doing, the process, and the results!
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I will, and at worst, I'll teach everyone what NOT to do....
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Yahoo answers had some interesting thoughts. The more I read the more I am thinking that it is technically pastrami that I will be making. As long as I can cover it with Russian dressing and kraut and have it taste good.I also hope it turns out so I can chop some and make a hash with it. If that works I may have to convince the wife I need a weekly budget for it I could eat corned beef hash and eggs every day!
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The ingredient for pastrami IS corned beef. It would be too easy to buy some corned beef and turn it into pastrami. Let me know how it goes....
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I read Ruhlman's pastrami recipe. I ordered his book Charcuterie: The Craft of Salting, Smoking, and Curing.
I'm going to roughly follow his recipe, although I think I'm going to change the spices for a more Italian spiced version (juniper berries plus cut down on a few sweet aromatics). I'm more of a gin/savory person. I'll be making the brine tomorrow, and starting the corning.
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Nola, I've done this receipt 3 times and I love it http://www.amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html I've only used store bought corned beef though.
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@Outlaw77 what temp did you pull that out at. It looks perfect for lunch meat. My first attempt was delicious but I over cooked it because some spots shredded when I sliced it.
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Wow looks great! Thanks for the pics. This is on my todo list...Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Brownie, I think I pulled all of them at 195. They all sliced really good. I didn't do the steam step in above recipe.
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Cool, thanks. I remember pulling mine around 175*, but I FTC for about 4 hours because I wanted hot sammies for dinner. The FTC was probably my fault for shred quality.
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Thanks outlaw77, I just finished reading that link. Learning more and more. Going to make my brine today.
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Started corning.
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nolaegghead keep us posted. You have a nice looking start.
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I just bought a bunch of beer and that 16 quart pan wouldn't fit in my shop fridge without removing a shelf, so I had to cut the brisket in half on put in two tupperware containers.
I'm going to flip once a day, brine for at least 8 days (they're thick).
I did use a 4 oz injector and injected about 20 ounces through two holes, one on each side, working the brine into different sections.
After 8 days, I'll take out and rinse and post more pics. I'm going to do a fresh water soak and change the water a few times, then I should have corned beef. Step 2: pastrami.
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Need an update how did it go?
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Just put it on the grill 30 minutes ago. The point side half. Boiling part of the other side for corned beef.
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Some pics...
Also pulled two Canadian bacon loins out of the brine, drying overnight. And just started drying a small pancetta.
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looking good.
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Nice...I've been holding out on curing things that needed to hang to dry for any length of time. I live in Colorado and the humidity levels are way lower than recommended. I think I'm gonna give a pancetta and duck prosciutto a shot to see how it goes.
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New Orleans isn't ideal - hot and humid outside, cool and dry inside. I'm just going to go for it. I got a wild hair up my ass this weekend and started building a cold smoker. I'll start a thread soon...I'm sure to have about 20 backseat engineers chiming in, should be fun.
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Smoked the pastrami to 155-ish. Pulled it off. Put it in the fridge. I'll portion it by cutting it in half, then steam for 2-3 hours before carving.
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Took the smoked pastrami out of the fridge from yesterday, steamed for 3 hours and, maybe I'm jaded because I made it, I think it was the best pastrami I've ever had. Like butter!
Sorry about the crappy pictures. I'm too lazy to get out my SLR.
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Oh, temps.
I smoked to 155F.
Refrigerated overnight, because it was late.
Steamed to 197F.
Then nom nom nom nom
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Looks awesome!
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Thanks, Lizzie!
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