Making Some Pastrami

Discussion in 'Curing' started by alelover, Mar 15, 2015.

  1. Saw this Sirloin Tip at the Harris-Teeter and thought it may make a good pastrami.

    2.8 pounds. Requires .56 tsp of Cure #1.


    Mixed up a rub.

    1 tsp freshly ground black pepper
    1 tsp course ground coriander
    1 tsp onion powder
    1/3 tsp Cure #1
    1 TBS Brown Sugar
    1 TBS Salt
    ½ tsp Paprika
    1 tsp garlic powder



    Made some brine to pump into it.
    • 1 C. Clean Water (such as spring water)
    • ¼ tsp Cure #1
    • 1 tsp Salt
    • ½ TBS Brown Sugar
    • 1 tsp Powdered Garlic
    • 8 Allspice Berries (Crushed)
    Combined the above ingredients and warmed to dissolve.  Refrigerated until very cold (about 40° F). Strain. Pump the meat full with the brine.


    Pumped full with the brine.


    Rubbed and placed in a 1 gallon zip lock bag.


    I will be turning and massaging it at least once a day.

    Will be smoking it next Sunday.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :popcorn
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Good recipe... Great way to cure from the inside and out.... That should make some excellent strami.....
     
  4. Thanks Dave. Next week I'll rub it with this and smoke with Pecan.

    ½ tsp Paprika

    ½ tsp Garlic Powder

    1 TBS crushed Coriander

    1 TBS Juniper Berries crushed

    2 tsp Freshly Crushed Black Pepper
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    We've got 3 $2.99/# CB cooking now... they will be sliced and vac packed for sammies in the future..... BUT.... now I've got to go get a few more for strami..... Thanks for the push........
     
  6. 2.99! Damn. They're 4.99 here.
     
  7. Smoking Day. Rinsed the corned beef that's been curing for 8 days. Rubbed it all over with

    ½ tsp Paprika

    ½ tsp Garlic Powder

    1 TBS crushed Coriander (Toasted)

    1 TBS Juniper Berries crushed (Toasted)

    2 tsp Freshly Crushed Black Pepper (Toasted)



    Fired up the charcoal.


    Leftover coals from last smoke.



    Sitting at 250.


    Smoking with pecan.


    Corned beef goes in the smoke.


    Be back in a couple hours.
     
    Last edited: Mar 22, 2015
  8. Looks amazing mate!
     
  9. Nice Looks Great

    Gary
     
  10. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    [​IMG]
     
  11. The finish product. Was in for 5 hours at 250 mostly. Never below 225. IT was 165. It's resting now.

     
  12. Nice looking hunk of meat, can't wait to see if sliced

    Gary
     
  13. Slicing time.







    Wife went the Reuben route.


    Grilled Pastrami and Swiss. Oh so good.

     
    rmmurray and gary s like this.
  14. mds51

    mds51 Meat Mopper

    Nice Job on the Sirloin Roast. You have given me some good ideas on Pastrami made from other cuts beside brisket that is off the wall on pricing right now at our local stores.

    mds51
     
  15. rmmurray

    rmmurray Master of the Pit

    That looks amazing. I'm going this route next payday! Thanks for the rub recipe!
    :points:
     
    Last edited: Mar 26, 2015
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks good enough to eat Scott......
     
  17. Nice Job, Looks great [​IMG]

    Gary
     
  18. Ahhh Pastrami. The gift that keeps on giving.



     
  19. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looks great! [​IMG]
     

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