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Making Pastrami

GrateEggspectations
GrateEggspectations Posts: 11,586
in EggHead Forum
Was going to use Meathead's recipe.
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

Anyone have success with this recipe, or alternatively, have a recommendation that they think is better?

Thanks.
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Comments

  • blind99
    blind99 Posts: 4,974
    I hear @jacksdad may be making some, maybe he'll have some input. Looking forward to seeing what you do as I feel pastrami deficient right now. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mosca
    Mosca Posts: 456
    That may be the single best recipe on Amazing Ribs. I've made it twice, both times starting with store-bought corned beef that I soaked for 3 days. It is one of those things where you just can't stop eating it, then you can't stop picking at it afterwards.
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  • JacksDad
    JacksDad Posts: 538
    blind99 said:
    I hear @jacksdad may be making some, maybe he'll have some input. Looking forward to seeing what you do as I feel pastrami deficient right now. 
    Right in the middle of the process now, with a choice Costco brisket. I'm using Ruhlmans brine recipe. There is a recent thread floating around with some other ideas also. No idea how it will come out. Definitely post pics and keep this thread updated!

     
    Large BGE -- New Jersey

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  • GrateEggspectations
    GrateEggspectations Posts: 11,586
    JacksDad said:
    blind99 said:
    I hear @jacksdad may be making some, maybe he'll have some input. Looking forward to seeing what you do as I feel pastrami deficient right now. 
    Right in the middle of the process now, with a choice Costco brisket. I'm using Ruhlmans brine recipe. There is a recent thread floating around with some other ideas also. No idea how it will come out. Definitely post pics and keep this thread updated!

     
    Thanks for the info. I'm also doing a Costco choice flat. I think I'll likely attempt the Meathead recipe as I've seen several favourable reviews.
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  • blind99
    blind99 Posts: 4,974
    I will taste test!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • GrateEggspectations
    GrateEggspectations Posts: 11,586
    If substituting the Prague powder and kosher salt with Readycure, is it correct that I simply use the Readycure as directed and omit any additional salt?

    The 2.3 oz Readycure for my 8lb brisket doesn't seem like much!!
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Yes the Amazing Ribs recipe is worth using.  

    Be  very cautious in trying to substitute Readycure for Prague #1.  Prague is 6.25% sodium nitrite. Readycure is 1% sodium nitrite. If the recipe is based on using Prague you will have to add a lot of Readycure to get the nitrite levels correct and that will bring along a lot more salt.  If you do the math correct, you might be able to get it right - but the results might be too salty.  Generally, substituting Prague and Readycure is not recommended.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • GrateEggspectations
    GrateEggspectations Posts: 11,586
    edited December 2016
    @jtcBoynton: Thanks for the info.

    Rather than a straight substitute of equal measure, I cut out the salt and Prague powder in Meathead's corned beef recipe and simply used the proportions of Readycure to meat that are displayed on the Readycure package (which is 20g per kg). However, the Readycure directions also read "add additional cooking salt if required".

    Given that I'm following the Readycure directions, I would think that I should be safe, but please do chime in if I'm missing something (or if additional salt should be added).
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  • whldch
    whldch Posts: 128
    I made pastrami according to Meathead about a month ago and like others, used packaged corned beef. It was easy on the egg, came out really terrific. I made Meathead's Pastrami Reuben that was great. I gave samples to 2 friends who said it was the best they ever had.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,586
    @whldch: High praise! Looking forward to the results myself.

    Oddly enough, my wife, who is not always the biggest fan of my Egg pursuits, was the one who requested this. Let's hope she's blown away. 
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  • J-dubya
    J-dubya Posts: 173
    Super cool recipe for sure, I'd like to try it.

        I've done a couple flats, but I just dry cure them with my standard bacon cure plus coriander :) 
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  • JacksDad
    JacksDad Posts: 538

    Alright, brisket brined for about nine days in the garage fridge.

    Rinsed and coated with salt and pepper. On the egg at about 275 but I'm going to let it creep up a little over time since we have dinner plans. Lots of apple  wood chunks for smoke. Ruhlman says I should go to an IT of about 150. I guess then I'll take it off and put it back in the fridge, and then slice it cold for sammich meat. Pastrami and mustard on rye! Wish me luck! 


    Large BGE -- New Jersey

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