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Old 03-28-2018, 08:04 AM   #1
tpack
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Default Pastrami advice

Anyone ever made pastrami. I have been wanting to try for quite a while now but have not pulled the trigger. What tips and suggestions can you give me. I have 4 days off and I want to try it. This probably belongs in the recipe section but it looks pretty slow over there.

Thanks
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Old 03-28-2018, 08:12 AM   #2
pilar
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https://toriavey.com/toris-kitchen/homemade-pastrami/

I have been wanting to try this but don't have room in the refrigerator
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Old 03-28-2018, 08:48 AM   #3
nando
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Kroger was selling a "kit", basically a flat of brisket that had been brined with a packet of spices. I smoked it, and it came out pretty good.

Not sure if they still have them, they were located in the produce in a separate cooler.
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Old 03-28-2018, 08:55 AM   #4
BigWes
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I've been wanting to do that also. It seems that the brine takes a week to 2 weeks depending on the size of the brisket. I don't really have that much space or patience, so I may try to find one already brined and just smoke it.
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Old 03-28-2018, 08:56 AM   #5
MountainMan
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Super easy! If you can make soup, you can make pastrami. If you need extra room in the fridge, you can cut your brisket into chunks and brine it in tupperware.

Personally, I use a 5 gallon bucket and brine the whole thing in the basement where it's nice and cold for 4-5 days. Snap a lid on the bucket and give it a good shake once a day.

The brine is the key part. After it's done in the brine, you can boil it which will give you corned beef OR throw it on the smoker and make it pastrami. 30 minutes per pound on the smoker, low and slow.

Good luck!
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Old 03-28-2018, 08:56 AM   #6
WItoTX
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The meat eater website has an awesome recipe.
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Old 03-28-2018, 09:14 AM   #7
salth2o
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I have been wanting to try a pastrami. might give this one a go.
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Old 03-28-2018, 09:37 AM   #8
BigWes
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Quote:
Originally Posted by WItoTX View Post
The meat eater website has an awesome recipe.
Sold. I'll be trying this recipe, but with brisket. I guess I'll cut it into 3 lb sections to be consistent with the recipe.
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Old 03-28-2018, 09:41 AM   #9
Jason85
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Hank Shaw has a really good recipe as well

https://honest-food.net/goose-pastrami-recipe/
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Old 03-28-2018, 09:43 AM   #10
nando
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Here is one by Jess Pryles: http://jesspryles.com/recipe/make-brisket-pastrami/
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Old 03-28-2018, 09:43 AM   #11
duckboy007
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I make pastrami venison every year. I corn it according to hank Shaw’s recipe, then smoke with this one. https://amazingribs.com/tested-recip...ts-close-katzs

Great with deer, beef, goose, antelope, elk, any dark meat.
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Old 03-28-2018, 10:02 AM   #12
elhefe
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a friend of mine made me some pastrami with some backstrap. It was awesome. He brined it and then smoked it in his electric smoker.
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Old 03-28-2018, 10:05 AM   #13
Hooverfb
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Ive made some with brisket. Brine it in the fridge for a week, making sure its fully submerged, and then smoke and enjoy.
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Old 03-28-2018, 01:22 PM   #14
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I have done it with tenderloins, Morton's Tender Quick, brown sugar, and pickling spice. Turned out great. Smoked over pecan.
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Old 04-17-2018, 11:49 AM   #15
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From Sunday, 11lbs or so before cooking. A little on the salty side, left it too long in the cure. Still came out delicious.

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Old 04-17-2018, 12:08 PM   #16
sir shovelhands
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Quote:
Originally Posted by TXJon View Post
From Sunday, 11lbs or so before cooking. A little on the salty side, left it too long in the cure. Still came out delicious.

Ugh that looks good. I make corned beef pretty frequently, guess I need to give pastrami a try.
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Old 04-17-2018, 12:09 PM   #17
SwampRabbit
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[QUOTE=TXJon;13318756]From Sunday, 11lbs or so before cooking. A little on the salty side, left it too long in the cure. Still came out delicious.
QUOTE]

have made both pastrami and Canadian bacon. You cure in brine, then you smoke it. pretty straight forward. The advice I would give relates to what TxJon just said... it was a little salty. Mine did that too, until I added another step.

After you cure it, take it out of the brine, and then leave it in some water for a couple of hours (can be up to another 12-24) to pull out the excess salt. Cut off a very small piece, cook it and taste it. Adding salt and taking away salt takes time as it distributes in the meat. So always let it sit an hour before cutting a piece to cook for salt level.


I usually try and take mine to about 140 degrees so it is nice and tender.
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Old 04-17-2018, 12:17 PM   #18
Uncle Saggy
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Just go get a corned beef flat, throw away the spice pack, rinse the flat and pat it dry.
Super thin rub with Dijon, good coat of cracked black pepper and in the smoker it goes.

For pastrami and Reubens I cook until 165 and let it rest in the fridge overnight then slice with an electric slicer.

For pull apart finger eating goodness, wrap at 165 and let it go until the thermometer goes in just like going into butter!!!!!

So good.

With all the quality pre-made corned beefs out there itís not worth it to me to do the brining process myself...... however, I will take the time to brine my own sauerbraten roast

Give it a shot, youíll be hooked

All pastrami is is a smoked corned beef.
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Old 04-17-2018, 12:27 PM   #19
sir shovelhands
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Quote:
Originally Posted by Uncle Saggy View Post
With all the quality pre-made corned beefs out there it’s not worth it to me to do the brining process myself
I've never bothered brining a corned beef, I always dry cure. It takes no time to rub, and you just leave it the fridge for 2 days to a week.
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Old 04-17-2018, 12:32 PM   #20
Uncle Saggy
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Quote:
Originally Posted by sir shovelhands View Post
I've never bothered brining a corned beef, I always dry cure. It takes no time to rub, and you just leave it the fridge for 2 days to a week.


Iím going to have to try that
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