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Recipes => Charcuterie => Topic started by: BedouinBob on March 22, 2015, 05:55:37 PM

Title: Trying Pastrami
Post by: BedouinBob 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.
Title: Re: Trying Pastrami
Post by: Pork Belly 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.
Title: Re: Trying Pastrami
Post by: BedouinBob on March 23, 2015, 07:34:41 PM
Totally agree. Would you go longer than 7 days?
Title: Re: Trying Pastrami
Post by: BedouinBob 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.  :)
Title: Re: Trying Pastrami
Post by: SuperDave 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.
Title: Re: Trying Pastrami
Post by: BedouinBob 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.
Title: Re: Trying Pastrami
Post by: Pork Belly 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.
Title: Re: Trying Pastrami
Post by: BedouinBob on April 04, 2015, 10:54:53 PM
It was not cooked but only brined. I cooked it for the sandwich. Tasty stuff! :)
Title: Re: Trying Pastrami
Post by: BedouinBob 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
Title: Re: Trying Pastrami
Post by: BedouinBob on April 07, 2015, 09:44:53 AM
My downsize obviously didn't work.  >:(
Title: Re: Trying Pastrami
Post by: DivotMaker 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?
Title: Re: Trying Pastrami
Post by: BedouinBob 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.
Title: Re: Trying Pastrami
Post by: DivotMaker 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!
Title: Re: Trying Pastrami
Post by: BedouinBob on April 09, 2015, 09:28:20 AM
I would think sirloin tip would work great. Let us know how it goes.  :)
Title: Re: Trying Pastrami
Post by: OFFSHORE GINGER 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 ....................
Title: Re: Trying Pastrami
Post by: Pork Belly on October 07, 2019, 06:48:29 PM
Quote
still trying to figure out how to downsize on a $!!!!&#% iPad.

Email it to yourself, downsize the file to "medium"
Save the image file on your desktop and post it from there.
Delete the smaller size file when done.
Title: Re: Trying Pastrami
Post by: tomd8 on January 20, 2020, 09:46:21 AM
I know this is old but download an app call pixresizer which will resize and/or change output format.  Point to input file and point to output destination.