Pastrami. Going to start corning a brisket this weekend.

nolaegghead · July 2012

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.

Eggbertsdad · July 2012

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.

AleBrewer · July 2012

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!

nolaegghead · July 2012

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!!!!

setdahook · July 2012

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/

nolaegghead · July 2012

That's an interesting spin on it. I'm seeing a lot of diversity in recipes. That makes me understand the underlying processes better.

LizzieSamps · July 2012

I love Pastrami! Yummy, let us know what you end up doing, the process, and the results!

nolaegghead · July 2012

I will, and at worst, I'll teach everyone what NOT to do....

setdahook · July 2012

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!

nolaegghead · July 2012

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....

nolaegghead · July 2012

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.

Outlaw77 · July 2012

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.

Brownie · July 2012

@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.

SoCal_Griller · July 2012

Wow looks great! Thanks for the pics. This is on my todo list...

Outlaw77 · July 2012

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.

Brownie · July 2012

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.

nolaegghead · July 2012

Thanks outlaw77, I just finished reading that link. Learning more and more. Going to make my brine today.

nolaegghead · July 2012

Started corning.

Brownie · July 2012

nolaegghead keep us posted. You have a nice looking start.

nolaegghead · July 2012

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.

setdahook · August 2012

Need an update how did it go?

nolaegghead · August 2012

Just put it on the grill 30 minutes ago. The point side half. Boiling part of the other side for corned beef.

nolaegghead · August 2012

Some pics...

Also pulled two Canadian bacon loins out of the brine, drying overnight. And just started drying a small pancetta.

Brownie · August 2012

looking good.

Mighty_Quinn · August 2012

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.

nolaegghead · August 2012

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.

nolaegghead · August 2012

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.

nolaegghead · August 2012

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.

nolaegghead · August 2012

Oh, temps.

I smoked to 155F.

Refrigerated overnight, because it was late.

Steamed to 197F.

Then nom nom nom nom

LizzieSamps · August 2012

Looks awesome!

nolaegghead · August 2012

Thanks, Lizzie!

Pastrami. Going to start corning a brisket this weekend.

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