Pastrami brine is started - one week in

kdatrio

So I started a brine for a Pastrami about a week ago. I will say that finding a large brine bag in Arkansas was pretty hard for some reason. The big question now is how in the heck do you wait until the 21 day mark plus the rinsing? I have had to run to the store for pastrami there just to eat while waiting on this one....my wife thinks I am crazy.

She is probably right, but she let me leave this brine bag in the refrigerator in the kitchen for the whole time so far.

Eggdicted_Dawgfan

You are in for a treat.

JacksDad

@kdatrio
That looks great. What recipe or method are you trying? 

I bought a prepackaged corned beef a few months ago and smoked it on my egg, but it turned out okay but pretty tough. Been wanting to try to make one on my own from scratch.

 Steve Raichlin says I need beef navel, which I guess is the beef equivalent of pork belly...? But it's okay to use brisket, which seems what lots of people do. I've never seen beef navel for sale but maybe it's a special order butcher's item...

Post pics of the process and results! 

jtcBoynton

kdatrio said:

... The big question now is how in the heck do you wait until the 21 day mark plus the rinsing? ...

I don't.  You can get a corned beef in a week. Then one day to soak and smoke it into pastrami goodness.

kdatrio

@JacksDad http://www.extraordinarybbq.com/smoked-pastrami/ is the link. I added onions because I saw it somewhere on Google that Katz's used them (don't know if that is true)

@jtcBoynton I have seem different recipes on times but for some reason the 2-3 week one is the one that stuck with me. How tender are the ones in a week? Just curious since this is my first. By the way, are you in Boynton? I grew up in Delray Beach and moved to Lakeland in 1992 and then Arkansas about 5 years ago. Went to Atlantic year of 91.

jtcBoynton

The recipes I have seen for corned beef range from 5-12 days of brining.  The 21 day brine is a new one to me.  Lots of ways to do things, maybe the 21 days brings something extra that the shorter soaks don't.

Yes I am in Boynton Beach.  Moved here as an adult for a job in the late 1980's.  
FYI - the recipe you used calls for 

• 4 teaspoons pink curing salt #1 (I use Morton's Tenderquick)

My understanding is that these are not equivalents and shouldn't be used as a measure for measure substitute.  When it comes to using curing salts, I tend to be quite careful and only follow trusted sources.

SirSquatch

jtcBoynton said:

FYI - the recipe you used calls for 

• 4 teaspoons pink curing salt #1 (I use Morton's Tenderquick)

My understanding is that these are not equivalents and shouldn't be used as a measure for measure substitute.  When it comes to using curing salts, I tend to be quite careful and only follow trusted sources.

My understanding is you need about 1 tablespoon of Cure #1 per cup of water vs 4 tablespoon of Tenderquick per cup of water for a proper brine. 

kdatrio

off the top of my head I don't remember the amount I used but I did follow the per lb amount on the curing salt bag. I hope that it works.

What will happen if I am off on that? (dumb question I bet)

SirSquatch

kdatrio said:

off the top of my head I don't remember the amount I used but I did follow the per lb amount on the curing salt bag. I hope that it works.

What will happen if I am off on that? (dumb question I bet)

If you used the directions on the curing salt then you should be good to go. 

If you undercure you have the potential for bacteria to grow and getting sick.
If you over cure...well I'm really not sure? Potential nitrite poisoning? I think that would take a vast amount of curing salt though. 

Either way, not good but if you followed the directions you should be just fine. 

kdatrio

good to know...thanks

jtcBoynton

Assuming you keep the corning beef under refrigeration, there is no safety problem with under curing.  It is a major problem if making a dry sausage.  Over use of curing salt leads to nitrite poisoning (which is why the pink coloring is added to make sure you do not confuse with normal salt).  The amount of curing salt in the recipe used is a normal amount.  If you used the Morton product it would be undercured - it takes a lot more Morton Tenderquick to be the same as #1 curing salt (actually more like #2 curing salt with added sugar).

JacksDad

Thanks @kdatrio! You've inspired me...

I picked up a Costco choice flat today and made up a slightly modified brine (using Ruhlmans recipe). I added some garlic, onions, and shallots- think I saw Steve Raichlin do that on his Project Smoke show on PBS. I ended up with a little more than a gallon of liquid because of the ice I used to cool down the brine. Since it's going to be in the fridge anyway, I figure shouldn't matter much.

This bad boy just went into the fridge:

kdatrio

@JacksDadThat is amazing. I am glad I inspired you. I am excited for both of us now! Please continue letting see results and we can compare. I Would suggest store bought to tied you over it works for me. :-)

JacksDad

kdatrio said:

@JacksDadThat is amazing. I am glad I inspired you. I am excited for both of us now! Please continue letting see results and we can compare. I Would suggest store bought to tied you over it works for me. :-)

@kdatrio. Any updates? My brine is done, now on the egg for  a nice long smoke...

JacksDad

Okay I read conflicting information. Ruhlman says hit smoke it to 150. Meathead says 200. I split the difference to about 175 but had to pull it off... Family outing for the Christmas tree! So it had to be done 

It's cooling under foil wrap now, but I had to slice off a corner and try this stuff.  It was so good. I went a little too heavy on the salt for the rub, but otherwise it's delicious! Now I'm going to have enough for sandwiches for weeks... Will be putting my foodsaver to good use later tonight.

Thanks for looking...

SciAggie

That looks scrumptious. I'll be putting a brisket in cure in about a week. I can't wait. 

JacksDad

I am totally remodeling my kitchen and making a space for a huge industrial Hobart slicer ! 

Afraid I darn near ruined this batch with my salty rub, but I think I can nail it on the next go around...

kdatrio

That looks awesome. I am pulling mine out this week. Did you do a rinse? The recipe that I have says to rinse it twice for 4-8 hours each time and that draws out some salt. I don't know if that would have helped your salt level. Looks amazing though

BYS1981

hmmmmm pastrami is my favorite. Looks excellent.

JacksDad

kdatrio said:

That looks awesome. I am pulling mine out this week. Did you do a rinse? The recipe that I have says to rinse it twice for 4-8 hours each time and that draws out some salt. I don't know if that would have helped your salt level. Looks amazing though

I rinsed for only an hour. Definitely will do a much longer rinse next time. But otherwise I'm happy with the results! 

Post pics when yours is ready...

blind99

@jacksdad why don't you just use less salt in the cure?  

JacksDad

blind99 said:

@jacksdad why don't you just use less salt in the cure?  

kdatrio

So I smoked the pastrami last night and here are the results - AWESOME or at least I liked it. :-)

nolaegghead

I've made pastrami a number of times and two tips based on personal experience:

1. Follow the recipe with the salt(s).  It will be too salty.  Soak in a big bucket of ice and water for 8 hours or so.  Let it rest a day so the remaining salt can redistribute.

2. Don't use salt in your rub.  Black pepper and coriander is all you need. Ok to add other spices if you'd like.

Skrullb

my 3rd smoke on the Egg was a pastrami. I brined it for 28 days and then rinsed/soaked it for a day. I used no salt in my rub. It came out great 

znagle28

Good lord. Well, guess it's time to find some recipes and attempt one of these bad boys.

JacksDad

@kdatrio that looks amazing!

 Sorry to keep hijacking your thread, but here is what I did with some of my leftover pastrami this morning:

Boileregger

I've only done pastrami from a pre-brined corned beef but I'm eager to get a brisket and do the whole process myself. @nolaegghead or @JacksDad do you find better results with a whole packer or just the flat?

JacksDad

Boileregger said:

I've only done pastrami from a pre-brined corned beef but I'm eager to get a brisket and do the whole process myself. @nolaegghead or @JacksDad do you find better results with a whole packer or just the flat?

Haha @Boileregger I'm not even in the same league as @nolaegghead! I've only done this once, and you are looking at it! That being said, I think his advice for 1) soaking after the brine, and 2) no salt in the rub when you smoke it, are great pieces of advice, and definitely things I will do the next time I do this! I like to read what I can about a specific type of cook on here, and then just give it a shot, figuring it's all a learning experience and will only get better as I do things more times... Definitely learned a lot this first time making pastrami, next time will be better (although I'm really happy with this one as it is!).

kdatrio

@JacksDadNever apologize for hijacking with comments like yours! The hash looks amazing

KYJeff

looks great!  I think I'll get one started as well.