Anyone have a Pastrami recipe?

Hibby

Want to do pastrami start to finish and know very little about the curing/Corning process. Anyone an expert?

Richard Fl

Turkey Pastrami:

http://playingwithfireandsmoke.blogspot.com/1997/04/pastramied-turkey-breast-with-help-from.html

Beef, Brisket, Corned, Pastrami, Bluesmoke

INGREDIENTS:

1 4-5 Lbs. Corned Beef Brisket (point or flat)

2 Tbs. Garlic, Granulated, divided

1 Tbs. Ginger, Ground, divided

2 Tbs. Sugar, Turbindo, divided

2 TBs. Pepper, Black, Course Grind, divided

QUANTITIES ARE APPRX, ADJUST TO TASTE

Procedure:

1. Rinse corned beef thoroughly; discard spice packet. Soak in tepid water for 1 hour.

2. Pat dry with paper towels and allow to air dry for 10-15 minutes. Sprinkle on spices in this order: granulated garlic, ginger, turbindo sugar and black pepper. Use one-half of the spices on each side. Press spices into the brisket, cover or bag and refrigerate at least 24 hours. ( you can hold the spiced brisket as long as a week with no harm done.)

3. To cook, stabilize BGE at 250°F and add 2-3 chunks hickory. Place the brisket on a sheet of aluminum foil, folding the sides up around the meat. (do not fully enclose the meat.) Place direct on grill and cook 3-4 hours @250° F, to an internal temperature of 190-200° F.

4. Remove, cover and allow to settle 10-15 minutes before slicing..Slice cross-grain as thin as possible.

Recipe Type: Beef, Main Dish

Source

Author: Ken Stone & Diana, AKA "Bluesmoke"

Source: BGE Eggtoberfest '05, BlueSmoke

Shiff

There were also a number of posts a while back on making 'Montreal Smoked Meat' which is Pastrami (probably a few minor differences). I followed the recipe and it came out great.  Started with a packer brisket and used Tender Quick to do the curing, then smoked it.  The whole family loved it.

Just do a search on 'montreal smoked meat' and you'll find a number of discussions and recipes. I use Tender Quick because it is readily available in my area.

RRP

Long time egger "thirdeye" has this pastrami recipe on his blog that I have made several times. Lets' see if I can post the link!

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

SkinnyV

Simple version I do
Soak a corned beef 2 nights or so changing the water 3 -4 times.

Coat with pepper and coriander , ground up. Smoke it and take to temp ( look it up).
Slice and.done.

Duranhler

I did this recipe a few weeks ago. It didn't last long as it was quite outstanding.
I didn't make the corned beef. Purchased 4ish pound flat from the grocer.

 http://www.amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

billyray

Ditto  RRP  link. I'm doing one tomorrow, it's in the fridge right now. Here's a pic of the last one.

stevesails

I love the third eye pastrami. It is fantastic

Dave in Florida

My only pastrami cook was the Thirdeye recipe.  Only thing the wife said was it needed to be more peppery. It was very good.

RiverRatSkier

http://ruhlman.com/2011/09/how-to-make-pastrami/

This works.  Tends to come out pretty salty, so I do recommend a bit of a soak after the brine.  I think I used a bit less salt in the brine last time as well.