Dry Aged Wagyu Picanha Pastrami

smokingal

Two 4 lb SRF Wagyu picanhas were dry aged for 75 days.  They both ended up around 2lbs 14oz prior to trimming.












One picanha was cut into steaks, vacuum sealed and frozen and the other received a dry, nitrate based pastrami cure.








The pastrami was cured for 18 days, rinsed thoroughly and desalinated for 6 hours with intermittent water changes.  After an overnight rest in the fridge, it was coated in black pepper, garlic and onion powder and then cooked on the Egg at 235F using oak and cherry wood.  It was wrapped in foil once it hit 165F and taken off at 203F.











I let it rest in the fridge overnight for easier slicing.  The next day I ground up one of the 75 day aged Wagyu picanha steaks, sliced up some of the pastrami and made some Russian dressing.









Three smashburger patties were formed and topped with cheese.  Sliced picanha pastrami along with some sauerkraut were heated.











Everything got piled onto a burger bun which had been pan fried in the grease.  And here we have a dry aged Wagyu picanha reuben burger.









Best burger I've eaten all year.  Dry aged meat makes the best smashburgers, as they are very beefy tasting and the crust seems to form almost instantly.  This is especially so for extended dry aging.  The picanha pastrami had a dense texture but was so very tender.  The pastrami flavor was elevated and intense.  I'm a slow eater but I made quick work of this deliciousness.

GrateEggspectations

As Zakk Wylde said about SRV’s version of “Little Wing,” this is “proof that God exists.”

JohnEggGio

I got nothin’...  I’ll echo @Great_EGGspectations

loco_engr

totally beyond words for another one of your great posts!

lousubcap

The talent continues to amaze.  Wow friggin wow.  Incredible cook and documentation.  Many thanks for sharing as awlays.  

milesvdustin

WTF

That's all I got 

JohnInCarolina

Insane.  You’re just on another level entirely.

Dyal_SC

Open up your restaurant already. Getting sick of seeing these posts and not being able to try the food out. 

Daddyshack

Looks amazing. 

What difference have you noticed smoking  to 203 vs smoking to 165 or so and then steaming to 203 next day (or whenever )?

wardo

Wow, just wow

RajunCajun

That rite there is mouth watering, no doubt.  Nicely done!

Spaightlabs

Sweet sassy molassy!

I truly admire your creativity and sense of adventure.  Thank you so much for sharing.

smokingal

Daddyshack said:

What difference have you noticed smoking  to 203 vs smoking to 165 or so and then steaming to 203 next day (or whenever )?

I haven't smoked pastrami the whole way through.  I steam by wrapping in foil with some liquid or using sous vide after the meat hits 165F.  I don't think the texture would be all that great without steaming it, especially the dry aged stuff.