Holy Grail Pastrami

CanadianAnvil

Here is a question from a novice. Could I follow this process but with a different cut of meat? Something cheaper as briskets run 8 to 10 bucks a pound here in Canadastan. Something like an eye of round and have good lunch meat for the kids? 

The Cen-Tex Smoker

CanadianAnvil said:

Here is a question from a novice. Could I follow this process but with a different cut of meat? Something cheaper as briskets run 8 to 10 bucks a pound here in Canadastan. Something like an eye of round and have good lunch meat for the

do do you have access to beef plate ribs (short ribs) 

The Cen-Tex Smoker

CanadianAnvil said:

Here is a question from a novice. Could I follow this process but with a different cut of meat? Something cheaper as briskets run 8 to 10 bucks a pound here in Canadastan. Something like an eye of round and have good lunch meat for the kids? 

You are going to want something with some intramuscular fat to follow this recipe but we started down this road with venison backstrap. It's very lean and it's amazing done in the style of pastrami. That said, it's a totally different process. Eye of round would be similar. I'll be glad to share that process with you if you want to use a lean cut   

CanadianAnvil

Sure, that would be great. 

The Cen-Tex Smoker

CanadianAnvil said:

Sure, that would be great. 

Do you have a way to cold smoke (like an amaze-n-smoker?) If not, you will need one. They are like $40 USD but well worth it. I cold smoke all my bacon with one and use it for other stuff as well. 

CanadianAnvil

Not currently, I've always hot smoked my bacon. But I can get one. 

The Cen-Tex Smoker

When we did the venison we used the exact brine and rub as above but we would brine or 2-3 days instead of 7 for a brisket. Then cold smoke for 4-6 hours with an A-maze-N-Smoker then would sous vide at 130 for 8 hours. You could cut the proportions of the brine and rub down by 75% for an eye of round. This recipe makes enough rub for 2-3 whole briskets. The brine is about right for 1 large brisket 

I can tell you the backstrap pastrami is fantastc. I don't see why and eye of round wouldn't be as well. 

20stone

Pastrami (carefully following @The Cen-Tex Smoker's instructions. 

However, I was shooting for the full "pastrami on rye" experience. 

First, the fail. I went with the Josey Baker Dark Mountain Rye, but rushed through the preferment.  I now have two pieces of artisanal masonry. 



The pastrami, of course, rocked. I will try the steam step on the other three slabs, but not for round 1. 



So, I went to WF and got half a loaf each of rye and pump. My Bread Purchase of Shame. 

@20stonespice made up for it, making Russian dressing from scratch, including making the mayo and the chili sauce. 



Also, the sauerkraut was store bought.  I decided to make it at least a week too late. We have some fermenting now, but it will go on some to-be-baked bread. 



So, the homemade pastrami and Russian combined with the store bought bread, kraut and Swiss, along with a little knob of butter in the CI. 

Finished pruduct:


Next week, homemade bread and kraut, but we'll get by on this for now. 

The Cen-Tex Smoker

Damn dude! Well done. 

You cold smoked your with AMS correct?

20stone

The Cen-Tex Smoker said:

Damn dude! Well done. 

Thanks.  I learned from the best. 

The Cen-Tex Smoker said:

You cold smoked your with AMS correct?

I did.  Overnight w the cold smoke, and 28 hours at 155F in the Jacuzzi

Mattman3969

This is awesome stuff.  Thank you guys for posting it. 

The Cen-Tex Smoker

Above: just out of the brine

below: after the 2nd rub (once if figured out I screwed up the first) 



Below: just off the egg about 6 hours of smoke. Internal Temp was around 160 on one and 170 on the other  



Bagged up and in the drink. Coming off tomorrow morning. 

Legume

Damn you all, this looks perfect to me.

CanadianAnvil

The Cen-Tex Smoker said:

When we did the venison we used the exact brine and rub as above but we would brine or 2-3 days instead of 7 for a brisket. Then cold smoke for 4-6 hours with an A-maze-N-Smoker then would sous vide at 130 for 8 hours. You could cut the proportions of the brine and rub down by 75% for an eye of round. This recipe makes enough rub for 2-3 whole briskets. The brine is about right for 1 large brisket 

I can tell you the backstrap pastrami is fantastc. I don't see why and eye of round wouldn't be as well. 

I've always wondered in the receipts I've read how much brine or how strong of brine to make. The curing I've done is all dry rub so it's a direct % based on weight. 

The Cen-Tex Smoker

CanadianAnvil said:

The Cen-Tex Smoker said:

When we did the venison we used the exact brine and rub as above but we would brine or 2-3 days instead of 7 for a brisket. Then cold smoke for 4-6 hours with an A-maze-N-Smoker then would sous vide at 130 for 8 hours. You could cut the proportions of the brine and rub down by 75% for an eye of round. This recipe makes enough rub for 2-3 whole briskets. The brine is about right for 1 large brisket 

I can tell you the backstrap pastrami is fantastc. I don't see why and eye of round wouldn't be as well. 

I've always wondered in the receipts I've read how much brine or how strong of brine to make. The curing I've done is all dry rub so it's a direct % based on weight. 

It's actually no different. If you cut the water down by the same amount as the other ingredients, the volume is less but the strength is exactly the same.  Was just saying that this recipe is for a very large cut of meat and there is plenty left over at that. Scale it down and save some cash on ingredients

CanadianAnvil

I know what you mean, but it's more like this: 
say I'm following the first recipe and the container I am putting it in is a large pickle jar. 
The space left is only enough room for say 3 cups of brine. 
If I've only made the same brine as above with those concentrations won't I be at alot lower concentrations after my time as everything reaches equilibrium? Due to the weight of the meat and the small amount of brine?

Same with say curing a ham, if you had it in a 2 gallon bucket or a 5 gallon bucket wouldn't it end up being a lower concentration in your final product if there was enough of a meat weight?

20stone

CanadianAnvil said:

Same with say curing a ham, if you had it in a 2 gallon bucket or a 5 gallon bucket wouldn't it end up being a lower concentration in your final product if there was enough of a meat weight?

Smartass answer - It depends on how much brine you put in the bucket

Thoughtful answer - Yes.  If you have a tiny amount of brine and a huge cut of meat, the equilibrium will be lower salt/cure in the meat than if you have a huge bucket of brine and a tiny piece of meat.  The recipe, above, is about 10 lbs of brine for 6 lbs of meat.  I have used the same recipe (and amount) for as much as 9 lbs of meat with no issues, but you could scale if you like and be more precise.

PS - If you are trying to make pastrami in a pickle jar, you are making life harder than it needs to be.  I use this:

https://www.amazon.com/Cambro-Camwear-12SFSCW135-Polycarbonate-container/dp/B01N37OMAH

CanadianAnvil

No I'm not, but it was the best analogy I had at the moment. 

I'm just thinking that there has to be some connections from meat mass to brine volume for best results. 

CanadianAnvil

How long do you think an eye of round would take to cure? It's been in since Tues afternoon.....

The Cen-Tex Smoker

Going back in for round 3. Found a couple more nice looking floppy Meyer All natural 6-7lb briskets. One going in the drink tonight for a week and the other on the dishwasher tomorrow AM with some Spares.

The Cen-Tex Smoker

Round 3 going on the BGE for a little 4-5 hour smoke then to the Sous Vide for a 36 hour bath. Sunday lunch...

The Cen-Tex Smoker

Well...serious curve ball. Was out hitting up some wineries and other fun spots all afternoon yesterday. Got home at 11 PM to a cold
SV bath. Anova has shut down for some reason and I have no idea for how long. Water was 80. Not sure how frisky I am feeling about this but I fired it up again and went to bed. Guess it will be a game time decision but leaning toward trashing this one and starting over. 12 days down the tubes. 

EggbertGreenII

Epic! 

The Cen-Tex Smoker

In honour of Little Steven and his luggage chicken (or pork according to @Zippylip )  Decided to give it a go. I’ll have some myself tonight and see if I live. 

20stone

The Cen-Tex Smoker said:

Well...serious curve ball. Was out hitting up some wineries and other fun spots all afternoon yesterday. Got home at 11 PM to a cold
SV bath. Anova has shut down for some reason and I have no idea for how long. Water was 80. Not sure how frisky I am feeling about this but I fired it up again and went to bed. Guess it will be a game time decision but leaning toward trashing this one and starting over. 12 days down the tubes. 

Nooooooo!

The Cen-Tex Smoker said:

In honour of Little Steven and his luggage chicken (or pork according to @Zippylip )  Decided to give it a go. I’ll have some myself tonight and see if I live. 

Yeeeeeess!

Seriously, though, you’re (probably) going to kill all those bugs that we’re eating your brisket when you crank up the SV sgain...or when you steam it.

That being said, a proof of life post (newspaper optional) would be appreciated later today

The Cen-Tex Smoker

20stone said:

The Cen-Tex Smoker said:

Well...serious curve ball. Was out hitting up some wineries and other fun spots all afternoon yesterday. Got home at 11 PM to a cold
SV bath. Anova has shut down for some reason and I have no idea for how long. Water was 80. Not sure how frisky I am feeling about this but I fired it up again and went to bed. Guess it will be a game time decision but leaning toward trashing this one and starting over. 12 days down the tubes. 

Nooooooo!

The Cen-Tex Smoker said:

In honour of Little Steven and his luggage chicken (or pork according to @Zippylip )  Decided to give it a go. I’ll have some myself tonight and see if I live. 

Yeeeeeess!

Seriously, though, you’re (probably) going to kill all those bugs that we’re eating your brisket when you crank up the SV sgain...or when you steam it.

That being said, a proof of life post (newspaper optional) would be appreciated later today

That’s what I’m thinkig as well. It was running at 2 when we left but off at 11 when we got home. The odds of it being in the danger zone for too long after being cured for a week and smoked are low enough for me to take a chance on it. 

GATraveller

The Cen-Tex Smoker said:

In honour of Little Steven and his luggage chicken (or pork according to @Zippylip )  Decided to give it a go. I’ll have some myself tonight and see if I live. 

Yes! 

Budaman5000

I am going to have to make myself some of this Oh My Goodness... 

The Cen-Tex Smoker

Budaman5000 said:

I am going to have to make myself some of this Oh My Goodness... 

its not difficult but it is fairly time consuming. Highlly recommended. Assuming I don’t get the green-apple-quick-step from this one. 

bgebrent

So bookmarked.