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One Pastrami Coming Right Up!!!

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Money_Hillbilly
Money_Hillbilly Posts: 440
in EggHead Forum
I make pastrami every couple of months.  I always use a corned beef and SV @147 for 30-36 hrs then smoke on the KBQ for a few hours at the end. I decided I wanted to make a product with more moisture so I lowered the SV temp @135 for 43 hrs.  Result was a moist, perfectly smoked chewy product so I dropped it back in the tank last night for another 5 hours.  I put it in an ice bath last night and placed it in the fridge.  Have to work today so I will report results tonight.  I have lots of SV experience and I was really surprised by the outcome. Every cow is different.  


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • lkapigian
    lkapigian Posts: 10,760
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    Nice @Money_Hillbilly ....still on my bucket list is @The Cen-Tex Smoker Holy Grail Pastrami 
    Visalia, Ca @lkapigian
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  • paqman
    paqman Posts: 4,670
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    Smoke first and finish sous-vide maybe?

    I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Money_Hillbilly
    Money_Hillbilly Posts: 440
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    @paqman I have tried multiple methods including smoke then pressure cooker or steaming.  SV has produced the best product so far. I just wanted to experiment with creating a juicer product.  I will get it dialed in. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,269
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    paqman said:
    Smoke first and finish sous-vide maybe?

    I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.
    Recipe? I have a 5 or 6 lb point that needs to be put to good use. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    GrateEggspectations said:
    paqman said:
    Smoke first and finish sous-vide maybe?

    I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.
    Recipe? I have a 5 or 6 lb point that needs to be put to good use. 
    He started with a corned slab of meat, but I'm sure he has corned before too. Look up Michael Ruhlman's recipe.

    ______________________________________________
    I love lamp..
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  • paqman
    paqman Posts: 4,670
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    nolaegghead said:
    GrateEggspectations said:
    paqman said:
    Smoke first and finish sous-vide maybe?

    I almost always cook my corned beef/pastrami in the Instant Pot and get perfect results.
    Recipe? I have a 5 or 6 lb point that needs to be put to good use. 
    He started with a corned slab of meat, but I'm sure he has corned before too. Look up Michael Ruhlman's recipe.

    I don’t bother brining it myself anymore but I have a fully detailed post which I believe was based on the Ruhlman recipe.  I now use corned beef from across the border, it literally keeps for months in the fridge.  That being said, I am out now and with no sign of the border reopening 🤷‍♂️

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,670
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    @GrateEggspectations check this thread, it has two methods https://eggheadforum.com/discussion/comment/2542785#Comment_2542785

    @Canugghead posted about a dry brine and I posted my method with a wet brine (the brine is the Ruhlman brine).

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Money_Hillbilly
    Money_Hillbilly Posts: 440
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    The 5 additional hours in the SV @135 made it perfect.  Success!!!
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I've done it both ways, but I prefer to do the wet corning because it's easier.
    ______________________________________________
    I love lamp..
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  • Daddyshack
    Daddyshack Posts: 179
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    Money_Hillbilly said:
    The 5 additional hours in the SV @135 made it perfect.  Success!!!
    Sorry - I’m slow. So SV, then smoke?  Then do you steam or serve right after you smoke ?  Any FTC if you serve?  Thanks 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 440
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    @Daddyshack SV then rub and smoke.  I usually pull at 140 internal after the smoke.  No need to rest. The SV tenderizes prior to the smoke so no need to steam.  I normally SV 146 for 30-36 hrs depending on size.  This time I was experimenting at 135, went for 43 hrs and it wasn’t tender so I resealed after the smoke and went another 5 hrs and it came out perfect.
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Daddyshack
    Daddyshack Posts: 179
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    Thank you. Looking forward to trying it.
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