Pastrami from scratch

Discussion in 'Beef' started by lothar1974, Feb 22, 2016.

  1. lothar1974

    lothar1974 Smoke Blower

    MN
    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.
     




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




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

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start!

    Al
     
  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

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

    HT
     
  4. lothar1974

    lothar1974 Smoke Blower

    MN
    Ha , here you go



     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Did you use cure in your brine? Or just the pickling spice?
     
  6. lothar1974

    lothar1974 Smoke Blower

    MN
    Hello,

    Yes I did user cure #1 as well.
     
  7. lothar1974

    lothar1974 Smoke Blower

    MN
    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



     Meaty Side or top I guess



    Will sit till Sunday morning early and then smoke
     
    Last edited: Feb 23, 2016
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching this. Looks good.

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

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    [​IMG]I'm in
     
  10. lothar1974

    lothar1974 Smoke Blower

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

    disco Smoking Guru OTBS Member SMF Premier Member

    I love strami! Watching!

    Disco
     
  12. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]   Looking for the finish and some samples would be great.
     
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Is it done yet? [​IMG]

    Show us some pics of that strami and a sammie money shot too!  [​IMG]
     
  14. flagg

    flagg Fire Starter

    LG = life's good (with beer)
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    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.
     
  16. flagg

    flagg Fire Starter

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

    How's that pastrami coming along?
     
  17. mr parx

    mr parx Fire Starter

    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.

    [​IMG]

    -parx
     
  18. lothar1974

    lothar1974 Smoke Blower

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



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

    mr parx Fire Starter

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

    -parx
     
  20. lothar1974

    lothar1974 Smoke Blower

    MN
    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. 

     
    hakamo0o likes this.

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