Uncured Corned Beef

Dobie · March 2018

OK how do I turn this into pastrami?
Does it need to soak a couple days before seasoning and smoke?

bgebrent · March 2018

Yup, it's pickled but not cured and needs to be simmered (in pickling spices if it were me) for 3 hours and then you have...corned beef. If you smoke it you'll get a pastrami product but I prefer to use the point for pastrami. Either way you win.

DMW · March 2018

That's cured. They just used celery powder instead of sodium nitrite. It's a marketing gimmick.

http://www.meatmythcrushers.com/myths/the-use-of-celery-powder-to-cure-some-meats-is-misleading.html

bgebrent · March 2018

DMW said:

That's cured. They just used celery powder instead of sodium nitrite. It's a marketing gimmick.

http://www.meatmythcrushers.com/myths/the-use-of-celery-powder-to-cure-some-meats-is-misleading.html

Thanks for that Dwayne. I wondered but didn't know that.

Dobie · March 2018

So does it need soaked to lower the salty taste or just spiced and smoked?

DMW · March 2018

Dobie said:

So does it need soaked to lower the salty taste or just spiced and smoked?

I'd soak it.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe

bgebrent · March 2018

I'd just simmer it if corned beef is your endpoint. If you want to smoke it for pastrami, I'd soak it.

DMW · March 2018

bgebrent said:

I'd just simmer it if corned beef is your endpoint. If you want to smoke it for pastrami, I'd soak it.

If simmering for corned beef, change the water after 30 minutes.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/traditional-corned-beef-and-cabbage-recipe

Dobie · March 2018

Pastrami so I will start soaking....thanks guys,

nolaegghead · March 2018

Always soak those if you're going to smoke into Pastrami.

Jeebus Chriss, that "uncured" lie thing is about as annoying as it gets. I won't buy stuff that's just cured with a loophole from the FDA through celery extract. They are pandering to people who are ignorant. Not that you are, but same ol story over and over.

Philly35 · March 2018

bgebrent said:

Yup, it's pickled but not cured and needs to be simmered (in pickling spices if it were me) for 3 hours and then you have...corned beef. If you smoke it you'll get a pastrami product but I prefer to use the point for pastrami. Either way you win.

@bgebrent Why do you prefer the point over the goat for pastrami?

gdenby · March 2018

1st time I tried to pastrami a corned beef, I only soaked for 12 hours. Finished product was way too salty. I go for a minimum of 24, w. one water change, but prefer 24, and 3 changes.

As above, celery powder is high in nitrates. And by definition, corned beef is preserved by salt "corns."

fishlessman · March 2018

my guess its more like a traditional grey new england corned beef (salt only ). still needs a soak, i would add 2 dozen cloves of smashed garlic and a small handfull of peppercorns to the soaking water. simmer that in a small pot of water, chill and add to the soaking water. this will give it a better pastrami flavor. its going to cook more grey/brown.

bgebrent · March 2018

Philly35 said:

bgebrent said:

Yup, it's pickled but not cured and needs to be simmered (in pickling spices if it were me) for 3 hours and then you have...corned beef. If you smoke it you'll get a pastrami product but I prefer to use the point for pastrami. Either way you win.

@bgebrent Why do you prefer the point over the goat for pastrami?

The point is more fatty as is traditional in pastrami. The flat still works but I prefer the flat for corned beef. Preference.

Dobie · March 2018

nolaegghead said:

Always soak those if you're going to smoke into Pastrami.

Jeebus Chriss, that "uncured" lie thing is about as annoying as it gets. I won't buy stuff that's just cured with a loophole from the FDA through celery extract. They are pandering to people who are ignorant. Not that you are, but same ol story over and over.

I was ignorant and had to look all that up but still came here for the scoop. Will change water twice a day and smoke on Saturday. Cracked black pepper and fresh cracked coriander for the smoke.

JethroVA · March 2018

FWIW my wife bought a Kroger corned beef in the usual salt/sugar/spice solution. She simmered for about 3 hours and definitely not too salty. We thoroughly enjoyed it and a good deal at $3.99 lb.

Dobie · March 2018

JethroVA said:

FWIW my wife bought a Kroger corned beef in the usual salt/sugar/spice solution. She simmered for about 3 hours and definitely not too salty. We thoroughly enjoyed it and a good deal at $3.99 lb.

Simmering reduces that salt I’m sure. Wife doesn’t like corned beef or pastrami so I grabbed this little one to experiment on with smoke.

CarolinaCrazy · March 2018

I did Pastrami two weeks ago - 24 hour water soak after 6 days in brine, and it was perfect.

Dobie · March 2018

I will pull it out of the soak tomorrow ,season and wrap up until Saturday. What finish temp?

bgebrent · March 2018

#waterlogged. Kidding brother. You’re golden at 150-160. Beyond that you will be drying.

CarolinaCrazy · March 2018

@Dobie - I smoked it to 150º, then steamed it until it was soft (~200º).

fishlessman · March 2018

i go to 180 then steam in a pressure cooker, really hard to beat the pressure cooker finish

Dobie · April 2018

Sliced presteam in the pressure cooker, flavor is spot on.

Mattman3969 · April 2018

fishlessman said:

i go to 180 then steam in a pressure cooker, really hard to beat the pressure cooker finish

How long are you steaming @fishlessman ?

fishlessman · April 2018

Mattman3969 said:

fishlessman said:

i go to 180 then steam in a pressure cooker, really hard to beat the pressure cooker finish

How long are you steaming @fishlessman ?

i follow thirdeyes method with the pressure cooker but its modified.
points only
180 internal
20-25 minutes in pressure cooker
natural pressure release

heres a link to his methods
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

poster · April 2018

Anyone ever mess around with a sous vide pastrami? I know how well it works on brisket

Mattman3969 · April 2018

fishlessman said:

Mattman3969 said:

fishlessman said:

i go to 180 then steam in a pressure cooker, really hard to beat the pressure cooker finish

How long are you steaming @fishlessman ?

i follow thirdeyes method with the pressure cooker but its modified.
points only
180 internal
20-25 minutes in pressure cooker
natural pressure release

heres a link to his methods
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Thanks for the link

Uncured Corned Beef

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