Pastrami from scratch

[lothar1974]

Have a 14 pound choice packer from RD.  Brined for 3 weeks with pickling spices. Using the full size Briner and my newly acquired 24 cu ft beer and meat fridge I had delivered to my basement.  After its brined will be dry rubbed for about a week then smoked.  Will post pics along the way.
 

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

Yesterday was finally 3 weeks! Looks great and smells great!  Washed off and sitting in clean water to desalinate.

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

Will be putting on the dry rub tonight and let sit till Friday then smoke to 152, then steam to finish.

 

[SmokinAl]

Looks like a great start!

Al

 

[hoity toit]

Give us a pic of the beer frig too..haha...looking good.

HT

 

[lothar1974]

 
Looks like a great start!

Al

Ha , here you go

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

 

[dirtsailor2003]

Did you use cure in your brine? Or just the pickling spice?

 

[lothar1974]

Did you use cure in your brine? Or just the pickling spice?

Hello,

Yes I did user cure #1 as well.

 

[lothar1974]

And finally the rub : quadrupled
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
 

Fat Cap side

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• lothar1974
• Feb 23, 2016

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• lothar1974
• Feb 23, 2016

 Meaty Side or top I guess

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• lothar1974
• Feb 23, 2016

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• lothar1974
• Feb 23, 2016

Will sit till Sunday morning early and then smoke

 

[pc farmer]

Watching this. Looks good.

I love using my briner.. I have the Jr. I need the big one

 

[tropics]

I'm in

 

[lothar1974]

Watching this. Looks good.

I love using my briner.. I have the Jr. I need the big one

Yeah I agree, love mine as well.  The bigger one is nice as it can fit pretty much everything.

 

[disco]

I love strami! Watching!

Disco

 

[HalfSmoked]

  Looking for the finish and some samples would be great.

 

[redheelerdog]

Is it done yet?

Show us some pics of that strami and a sammie money shot too! 

 

[flagg]

Ha , here you go

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

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• lothar1974
• Feb 22, 2016

LG = life's good (with beer)

 

[hoity toit]

Buffalo Sweat,,,,thats one I haven't heard of. Must be pretty good since you have a bunch of it, of course I have never had a bad beer yet.

 

[flagg]

I have had bad beer. But I drank it to save others.

How's that pastrami coming along?

 

[mr parx]

Hey, what's going on with that pastrami?  I've got my own lazy-man version going right now (small pre-packaged corned beef I found in the back of the freezer), but THIS is the one I want to see.

-parx

 

[lothar1974]

On since yesterday at Noon with smoker at 180. Just about to steam the rest of the way.

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• lothar1974
• Feb 28, 2016

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• lothar1974
• Feb 28, 2016

Sorry late start yesterday, Laptop died with my taxes on it so been working on that mostly. 

 

[mr parx]

Wow!  Looking good.  Keep posting, we're still watching!

-parx

 

[lothar1974]

Sorry only one pic from last night as it was late and things have been crazy.  Will be slicing it all up sometime soon and will get some pics on here.  Tasted good.  Would do a few changes, really light rub, no mustard glue.  Use more brown sugar in the rub and go high heat at some point to get the sugar caramelized to make that nice dark bark.  Was mush from having too much and steaming.  Tasted good but mush.  Everything else was good, very moist good flavor. 

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• lothar1974
• Feb 29, 2016