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Old 05-13-2021, 12:39 PM   #1
tpack
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Default Smoked Pastrami

Smoked a little pastrami again on the REC TEC yesterday. Cooked 2 nice flats that weighted about 10.5 pounds. Came out with 7.2 pounds of sliced pastrami. I put in the fridge over night and sliced it today.


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Old 05-13-2021, 12:45 PM   #2
∆theling
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Nice, some Reubens in your future. I did one last year with a Venison Top Round, obviously much leaner than yours. Perfect color on yours.
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Old 05-13-2021, 12:53 PM   #3
Hills of Texas
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This stuff is fantastic! Venison done this way is amazing as well
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Old 05-13-2021, 01:00 PM   #4
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How long did you bribe? It’s got a nice color going on
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Old 05-13-2021, 01:05 PM   #5
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awesome
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Old 05-13-2021, 01:12 PM   #6
tpack
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Quote:
Originally Posted by Hills of Texas View Post
How long did you bribe? Itís got a nice color going on
I brined it for 7 days.
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Old 05-13-2021, 01:13 PM   #7
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Looks great.
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Old 05-13-2021, 01:20 PM   #8
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#Winner
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Old 05-13-2021, 01:22 PM   #9
Hills of Texas
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Quote:
Originally Posted by tpack View Post
I brined it for 7 days.
Nice! I bribe for a week as well. Have you tried it with a pork loin yet? I do it just like the pastrami but finish with black pepper instead of coriander. Make a beautiful ham.
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Old 05-13-2021, 01:25 PM   #10
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Looks great!
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Old 05-13-2021, 02:45 PM   #11
tpack
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Quote:
Originally Posted by Hills of Texas View Post
Nice! I bribe for a week as well. Have you tried it with a pork loin yet? I do it just like the pastrami but finish with black pepper instead of coriander. Make a beautiful ham.
No pork loin yet(Canadian bacon), but I have made bacon 2 times.
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Old 05-13-2021, 03:23 PM   #12
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whats the recipe???
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Old 05-13-2021, 04:07 PM   #13
Hills of Texas
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Quote:
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whats the recipe???
Iím sure thereís lots of ways to do it, but I do a wet brine with cure, salt, white sugar, brown sugar, all spice, black pepper and Iím sure Iím forgetting something but basically spiced up however you choose. Then submerge meat in liquid and soak for a week. Then, dry it off and dress it in pepper and coriander. Then smoke to about 140/150 internal temp.
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Old 05-13-2021, 04:09 PM   #14
tpack
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Quote:
Originally Posted by TexasTealHunter View Post
whats the recipe???
I got this from Theamazingrib.com website.
You need to rinse very good after removing from brine. Some people even soak in fresh water for a couple of hours to remove some of the salt. I recommend this your first time to ensure it is not to salty. The website has lots of good info if you are going to make corned beef, pastrami or cured bacon.

About 4 pounds of beef brisket

1 gallon distilled water
8 ounces Morton's kosher salt, by weight (about 7/8 cup)
2 teaspoons Prague Powder #1
Optional ingredients
1 cup brown sugar, preferably dark
5 tablespoons pickling spices
4 cloves garlic, smashed or pressed

Rub
2 tablespoons whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon whole mustard seeds
1/2 teaspoon mustard powder
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