Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: barelfly on May 23, 2018, 12:05:03 AM
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I’ve been doing some reading on various sites and found a process for pastrami. It is a smoke-Sous Vide-smoke process to make really good pastrami.
At this point, I have done the homemade corned beef recipe I used in the past from amazing ribs. It was a 6 day cure and then a day sitting with the rub. Today I smoked it at 225* for about 2 hours to 135* then vac sealed and dropped it into the SV bath at 140* and will go about 72 hours. Then you chill for a few hours in ice bath and when ready to serve, you smoke it hot at 350* to get the bark to set and warm back up to 135*. The actual process I’m following calls for a 135* SV bath for 72 hours but I don’t think I’ll be able to go that long, so upped the temp a bit to account for that. But from what I’ve read, this has turned out some good pastrami.
Here’s a few pics of the beginning. Looking forward to this! Anyone else try a process similar to this?
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Keep us posted Jeremy! Sounds like an interesting process.
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Here's a SV/smoked pastrami I did awhile back. Don't mind the weird color of the finished meat...it wasn't really that magenta! (don't know what happened there...).Smoked and Sous Vide Pastrami
(https://www.smokinitforums.com/index.php?topic=4669.0)
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I haven't done one yet, but have several notes and have a corned beef in the freezer waiting to be turned into pastrami. Pretty similar to yours, except I wasn't going to do the second smoke. These are the notes I have after reviewing lots of information online:
Smoke to internal temp of 150. Then for the sous vide part, I have a few different choices:
140 for 72 hours or
143.6 for 72 hours or
149 for 48 hours
I will probably go with 143.6 for 72 hours.
Can't wait to hear how yours turns out.
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Final product is in and it was awesome! The qvq pastrami process did not disappoint! I had to finish the last step of the “q” process on the gasser grill because of where I am for the weekend, but it was phenomenal! The meat didn’t fall apart when slicing like I’ve had before but it did pull apart, like you would see done on a commercial 😀 Mixed with a spicy mustard, Swiss cheese and store bought kraut (only because I forgot to grab my last jar of my homemade kraut).
I know there are many ways to go at pastrami, but if you have a SV machine, definitely give this a try. I went with an initial SV of 140* for about 44 hours then I had to transport it for 2.5 hours. Back into the bath at 135* for another 22 hours, then schocked in ice bath for about 3 hours to bring temp all the way down and then back on the grill to set the bark and warm back to 135*.