Pastrami

Discussion in 'Beef' started by c farmer, Jun 5, 2015.

  1. c farmer

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

    I had this little flat in the freezer.


    Mixed up a gallon of pops brine while I waited for the pickling spice to show up.


    BDSkelly used this on his and he liked it.


    Mixed up 2 tablespoons in a cup of water and simmered it.


    After is cooled I added it to the brine.


    Left it in the brine for 8 days.

    Cut I piece off of the end, looks cured.


    In the fridge to dry till tonight then I will season it and cook this weekend.


    I cut of some of that ugly fat off.

    Will post when it goes on the mini.
     
    Last edited: Jun 5, 2015
  2. Can't wait   I'll be watching

    Gary
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    mmmm Pastrami!  I'll be watching for sure.  Just curious...how much pickling spice did you use?  I always have used about 2 tablespoons per gallon of pop's brine.  Not really sure why hahah.  Probably saw someone do it on here.
     
  4. I am going to have to come to Pennsylvania  just to see you and Bear, y'all stuff looks way to good,  You give lessons ???

    Gary
     
  5. c farmer

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

    2 tablespoons for 1 gal.
     
  6. c farmer

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

    Come on up.

    Lessons from me???  You would be the teacher.
     
  7. xray

    xray Smoking Fanatic

    Mmm Pastrami!!!! :drool

    I'm close by. I'll be up for a taste when you'll have me!!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Are you going traditional with the rub? Coriander, pepper, juniper berry? Or some other mix?
     
  9. c farmer

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

    Some other mix.   Not sure what yet.   Black pepper and garlic for sure.

    I actually think the pickling spice had that stuff in.
     
    Last edited: Jun 5, 2015
  10. baboy

    baboy Fire Starter

    If you decide to use juniper berries grind them with the black pepper and you get a better grind. I keep a dedicated coffee grinder for use with spices. 
     
  11. c farmer

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

    Seasoned up. Paprika, garlic and butcher pepper.



    Into the fridge till tomorrow evening.
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    PM me your address when u start the smoke I'll be all over that.

    [​IMG]
     
  13. c farmer

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

    If your in Jersy, come on up. Be here bout 7.
     
  14. Looking Better and Better

    Gary
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Marvelous Pastrami .  Time for a Reuben [​IMG]  .
     
  16. c farmer

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

    Thanks Gary.

    Thanks Stan but it isnt smoked yet.
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin awesome Adam ! Thumbs Up

    :popcorn :cheers:
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay where's the sliced shots??? 😜

    Wouldn't that be a cool Pastrami smoke, partially slice then brine and smoke...
     
  19. c farmer

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

    Go for it Case.
     
  20. timtimmay

    timtimmay Action Team

    Looks

    Awesome

    :points:
     

Share This Page