Home made Pastrami

Rooster K

I did this cook a few weeks back and I am finaly getting around to posting.

I took a cooking class on curing so I thought I would start with pastrami.

I started with a 7 lb brisket. It was rubbed with the Morton Tenderquick Corned beef cure.
http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=43
I placed it in a covered dish in the fridge for 5 days. On day 6 it was soaked for several hours changing the water a couple times.

On the EGG.



Coated with Raising the Stakes with added black pepper On the egg at 250. I took it to 180 then "wet finnished" it in a DO with water and braised until it was almost fall appart.

Some went into rubens right away.

I let it cool in the fridge over night and sliced the rest.

This was good but I should have soaked it longer it was a little salty. I would also use a little less pepper. Not bad for a first try.

Thanks to Third Eye for having great instructions on you website.

Sorry camera phone pics

eenie meenie

Seth, the pastrami looks awesome.

I love pastrami on pumpernickel with tons of mustard. I hope to get some in NY this coming week, but I would sure like to try my hand at making some.

Rooster K

Try pastrami with creamy cole slaw on it. It is fantastic.

Shiff

Looks great. Someday I'll try curing my own. For right now, I start with a supermarket raw corned beef.

RRP

Looks delicious, Seth! Gotta try that some time. I make a killer grilled pastrami, corned beef and Swiss cheese sandwich with grilled onions and served on an onion roll. Bet your pastrami would blast it out of Illinois!

Rooster K

Ron
I'll traid you some pastrami for one of your aged stakes! :laugh:

eenie meenie

I'll certainly give that a try Seth!

Have you considered serving your pastrami at the Illinois eggfest?

RRP

hmmmm, gotta think about that...

Rooster K

I may have to give that a shot. I would have to work on the timing. This first atempt took me all day to cook. Maybe I could grill up some samys.

Rooster K

:laugh:

Grandpas Grub

 
Great looking cook. I really like the 'wet method' as well as the pressure cook at the end. For those who have not tried a pastrami cook it is must.

Seth, cook some burgers and towards the end of the cook heat up some pastrami and make some pastrami burgers. Use a lot of pastrami at least as thick as the burger if not more pastrami. That is a sandwich to die for.

good job.

Kent

Rooster K

Now that sounds great. I think I see some more pastrami making in my future.

Rooster K

After posting the pastrami was calling me from the freezer. Lots of mustard and some swiss on rye.

Bacchus

Fabulous Looking Sandwhich.