Author Topic: Trying Pastrami  (Read 13954 times)

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Trying Pastrami
« on: March 22, 2015, 05:55:37 PM »
I have a 4 lb eye of round and a 3 lb bottom round hitting the pool for a one week bath using Pork Belly's corned beef brine. Why a week? Because that's the next time I will be able to smoke them for pastrami.  :) I got two different cuts to see what I thought of the difference. More to come.
Bob - Colorado Springs
NRA & USN

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Trying Pastrami
« Reply #1 on: March 23, 2015, 12:54:55 AM »
It wont hurt it especially if it is thick. Nothing worse than an ugly gray uncured streak through the middle of cured meat.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #2 on: March 23, 2015, 07:34:41 PM »
Totally agree. Would you go longer than 7 days?
Bob - Colorado Springs
NRA & USN

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #3 on: March 28, 2015, 11:02:24 AM »
I read up on brine times and think I'll go a few more days on the brine. The meat is thicker than brisket and I don't want any grey spots in the middle.  :)
Bob - Colorado Springs
NRA & USN

SuperDave

  • Hero Member
  • *****
  • Posts: 2782
  • Officially Retired
Re: Trying Pastrami
« Reply #4 on: March 29, 2015, 12:15:51 AM »
With the brining recipe that I used on my Canadian bacon, it said it penetrated about an inch and a half a day. My 2" meat brined for 2 days.
Model 4, Harrisville, Utah

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #5 on: April 04, 2015, 11:22:17 AM »
I was going to smoke on Friday but forgot that the rub needed to be on the meat for 2 days so we modify....  :) The day wasn't a total loss though because I was able to test the pastrami in its current state, which was corned beef! A sandwich was needed to do said test. And, since I didn't have swiss, I improvised and used some of my smoked mozzarella. I have to say the corned beef was some of the best I have ever had. Buttery smooth and tender. I applied the rub and we plan to smoke that on Sunday.
Bob - Colorado Springs
NRA & USN

Pork Belly

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 1812
Re: Trying Pastrami
« Reply #6 on: April 04, 2015, 03:33:26 PM »
Quote
I was able to test the pastrami in its current state, which was corned beef!
So are those two Corned-Beef already cooked or did you cook a small portion?
Pastrami is typically the corned meat (still raw) that is seasoned and smoked to a finished, cooked status.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #7 on: April 04, 2015, 10:54:53 PM »
It was not cooked but only brined. I cooked it for the sandwich. Tasty stuff! :)
Bob - Colorado Springs
NRA & USN

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #8 on: April 07, 2015, 09:43:47 AM »
Here's the results. I took a tast right off an it is really good! Sorry if the pics are too large.....still trying to figure out how to downsize on a $!!!!&#% iPad.  :o
Bob - Colorado Springs
NRA & USN

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #9 on: April 07, 2015, 09:44:53 AM »
My downsize obviously didn't work.  >:(
Bob - Colorado Springs
NRA & USN

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Trying Pastrami
« Reply #10 on: April 07, 2015, 08:38:58 PM »
Looks really tasty, Bob!  I'm stepping out to pastrami soon, so I wonder what your thoughts are on the two cuts (eye or bottom round).  Which is better?
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #11 on: April 08, 2015, 09:15:35 AM »
You know, I thought the light marbling in one would make a difference in the tenderness or flavor but I can't tell a difference. I pulled them at 156 & 153 because it was getting late which may have helped juiciness but is is soooo much better than anything I've had store bought.
Bob - Colorado Springs
NRA & USN

DivotMaker

  • Hero Member
  • *****
  • Posts: 10988
  • Model 1, 2D conversion, and 3D!
Re: Trying Pastrami
« Reply #12 on: April 08, 2015, 07:34:17 PM »
Well, that's good news, Bob!  Sam's has sirloin tip roasts, in the bulk section (cryovac'd from the packing house) really cheap.  I was thinking about using one of those, just to try another cut that we haven't seen yet!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

BedouinBob

  • Hero Member
  • *****
  • Posts: 1276
  • Let's Smoke Meat!
Re: Trying Pastrami
« Reply #13 on: April 09, 2015, 09:28:20 AM »
I would think sirloin tip would work great. Let us know how it goes.  :)
Bob - Colorado Springs
NRA & USN

OFFSHORE GINGER

  • Sr. Member
  • ****
  • Posts: 214
Re: Trying Pastrami
« Reply #14 on: September 13, 2019, 07:04:52 PM »
There is got to be a much easier way to go about this with less work just using corned beef out of the bag . help please ....................
[I[I .............