pastrami

Discussion in 'Beef' started by gypsyseagod, Jun 28, 2007.

  1. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    here's the pastrami i did monday, finally cured & sliced. it tasted good to me but maybe a bit heavy on the pepper so next time i'll go w/ 1/2 black & 1/2 white pepper and see how that works.it was my first 1 and it is good though. here's the pic. http://s178.photobucket.com/albums/w...keycook002.jpg
     
  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    That pastrami looks great. What mix of black/white pepper did you use. I found that white pepper can have a bit of a bite and sometimes overwhelms peoples palates.
     
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i just used the black as per debi's recipe. i was thinking white pepper wasn't as stout. maybe i'll reduce the pepper period as i had to adjust for a smaller brisket. it was precorned btw.maybe it's cause i just took an end piece for the first bite.
     
  4. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    It looks fabulous!!!

    Definitely give the white pepper a try.

    If you want to really experiment, get a sample of the peppercorns that come in different colors and types. Never know.... [​IMG]
     
  5. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    strange thing pepper. It goes along harmless enough and all of a sudden it takes off and bites.
     
  6. gypc

    gypc Meat Mopper OTBS Member

    Yum Yum eat'm up brutha!!! Looks great.
     
  7. deer meat

    deer meat Smoking Fanatic OTBS Member

    That looks delicious[​IMG]
     
  8. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    That looks soooooo good! You say that was a store bought corned beef though? How long did you soak it in water before you smoked it to get out the heavy salt flavor?
     
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    As always Gypsy, that looks great!
     
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i never soaked it. it was a corned brisket(2.5lb) from walmart.all i did was use the rub & smoked 'er down low & slow.it's not salty @ all. p.s.i went w/ the recipe(post-corning)from deejay's smokepit here's the link. http://www.deejayssmokepit.net/pastrami.htm
     
  11. that stuff looked perfect!! Now I got to get mine going!!

    Lisa [​IMG]
     
  12. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    had a few slices today on the wife's homemade wheat bread with provalone & pepperjack,mayo & 1905 spicy brown mustard (3 tums for dessert) and thought i'd torture y'all before lunch. http://s178.photobucket.com/albums/w...ycook002-1.jpg thanx debi for opening my eyes.
     
  13. My mouth is watering!!
     

Share This Page