Corning Beef / Pastrami Experience

Pakak

Just thought I’d post how my made-from-scratch pastrami came out. Sort of mixed results …[p]First off, I did NOT follow the corning recipes posted here. That may have been a mistake, however reading them made me a little uneasy. Very little cure (about 2 TBSP if I remember correctly) was used in the recipes. Nor did I inject it, as I don’t have an injector. I doubt if they were “originally” injected but will address that later. Instead, I ended up using about 1 cup of TenderQuick in about 4-5 cups of water – the other end of the spectrum for recipes I found. I allowed the meat to soak in the brine for 8 days which was much shorter than the 3 weeks I read some places but much longer than 2-3 days I read elsewhere.[p]As for the cook – I expected it to cook faster since it had been corned. It did NOT cook faster than a plain ol’ brisket. This probably can be attributed to the fact I didn’t inject it, I would assume. Also, it was very difficult to determine WHEN to pull it. At about 185° internal, it still seemed VERY tough when I poked it. So I let the internal go to about 205°. That was probably too long. I then wrapped it and let it rest for a couple hours before slicing.[p]Everyone, including me, probably can guess the outcome. The meat, though having the right texture, was very, very salty. Also, because I cooked it a little longer than I should have, it was a very FIRM consistency, though not what I’d call tough.[p]If I attempt this again (which I’m NOT sure I will, because it’s kind of a PITA) I’ll probably risk going with the lower amount of cure and using an injector. Two tablespoons for 5 pounds meat just doesn’t sound right though! Also, I’ll pull it at 185-190°.[p]Believe it or not, it is VERY edible if placed in a pan of water and boiled. That just doesn’t sound right, but I suspect the technique is very close to how it may have been prepared ages ago. This meat ain’t gonna spoil, with all that sodium, no way no how!

Pakak

<p />Pakak,

thirdeye

Pakak,
That does sound a tad heavy on the Tenderquick. How long did you soak it in water after curing? The changes I made after many comments on this forum back in January were increasing soaking time and pulling at a lower temp. [p]I don't have a problem with home corning, but the last 6 I've done were store bought corned briskets and they game out very good. Minimum hassle too. Here is a link to a thread Brian posted with Stogie's recipe and the latest recipe version which I posted today. There are links within my reply also.[p]~thirdeye~
[ul][li]Pastrami[/ul]

Pakak

"How long did you soak it in water after curing?"[p]I don't know, precisely, but I'd guess at least a couple hours. I'm not sure any longer would have done much good.

BBQfan1

Pakak,
Not sure if anyone offered up this recipe idea to you before you did your pastrami, but I just polished off the last of my attempt using this approach. I used an eye of round instead of brisket and it was pretty nice; would have preferred the extra fat/moisture of a brisket I think.
Anyway, it does call for an inject of 2 tablespoons TQ to 3.5 cups water (I just had a small 'chub' of meat, so there was plenty of curing brine left when she couldn't take no more), but looking at that fairly thin brisket you worked with, I think you would have got enough cure penetration just going with the TQ in the curing rub and a 5-6 day cure time. The curing rub calls for just 1/4 cup TQ. I think your application was TQ overload. Maybe it's just the picture, but it almost looks like it has a chemical 'burn' to it from the high concentration of curing agent. I know when I do pieces up to and including a pork loin for back bacon that there isn't the need to inject a curing solution as the cure penetrates faster than a fresh piece of meat spoils in a 38°F environment. If I'm going with a whole brisket, a pork leg roast for ham or a whole eye of round, then, yeah, you'll probably want/have to inject curing brine into the heart of the meat to prevent it from spoiling before it cures. Large pork legs are especially susceptible to this around the bone!
Qfan

[ul][li]Randy's Pastrami Recipe[/ul]

Unknown

Morning Mr. Pakak,[p]Please don't give up on this wonderful treat. There are thousands of methods to do it and it is always better to start from scratch like you did and when you do get it right, it will be better than you have ever tasted in your life. I will follow your note and make some comments and these are just my opinions. I am sure not an expert but have pastramied meat for many years. [p]Two tablespoons of Tender Quick is about enough for 7 pounds of meat but it must be injected for it to corn your beef. As for the methods of corning meat, there are many. You can use a dry cure, a brine cure where the meat is soaked, a brine injection, or a combination of these cures. I do the combination on most meats. [p]I usually find that the corned meat does cook faster as compared to a normal beef and really don't know why yours took longer. In my opinon, great beef pastrami will need to come off the smoker at a little lower temp and may come out a little tougher than regular beef as this means much more retained moisture and then it should be sliced very thin. When I want my meat prepared by this method, I take if off around 165 internal. Since I prefer big thick slices of this meat, I usually cook it to about 180 internal and this works well with my recipe and method. [p]Please don't give up and try other recipes as there are thousands on the web and when you find something you like, it will be the best you have ever had. [p]I will post some pastrami information with pictures and tips later in the day. [p]Dave

fishlessman

Pakak,
it may have something to do with how you cut it taht makes it salty and tough. there are only 2 ways ive ever eaten it and never sliced like a brisket(only on this forum have i seen it done that way). sliced real thin on a slicer then fried, or the way i like it is sliced real thin on a slicer and dropped in boiling water for 2 minutes then put in a roll with cheese and mustard. the later takes some of the salt out and is less greasey. as a brisket cut i would think that you would have to soak in water for days