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Trying Pastrami
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Topic: Trying Pastrami (Read 14370 times)
BedouinBob
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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.
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Bob - Colorado Springs
NRA & USN
Pork Belly
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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.
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Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud
BedouinBob
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Re: Trying Pastrami
«
Reply #2 on:
March 23, 2015, 07:34:41 PM »
Totally agree. Would you go longer than 7 days?
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Bob - Colorado Springs
NRA & USN
BedouinBob
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Re: Trying Pastrami
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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.
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Bob - Colorado Springs
NRA & USN
SuperDave
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Posts: 2782
Officially Retired
Re: Trying Pastrami
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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.
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Model 4, Harrisville, Utah
BedouinBob
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Posts: 1276
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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.
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Bob - Colorado Springs
NRA & USN
Pork Belly
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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.
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Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud
BedouinBob
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Posts: 1276
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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!
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Bob - Colorado Springs
NRA & USN
BedouinBob
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Posts: 1276
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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.
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Bob - Colorado Springs
NRA & USN
BedouinBob
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Re: Trying Pastrami
«
Reply #9 on:
April 07, 2015, 09:44:53 AM »
My downsize obviously didn't work.
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Bob - Colorado Springs
NRA & USN
DivotMaker
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Posts: 10988
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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?
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
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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.
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Bob - Colorado Springs
NRA & USN
DivotMaker
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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!
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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
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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.
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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 ....................
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