PWE Pastrami Finally Done! The Slices and the Sandwich!

Discussion in 'Beef' started by disco, Oct 15, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I went to visit my brother for Canadian Thanksgiving and was able to get 2 nice briskets from Love's Meats in Vegreville. At last I was going to be able to do some of the brisket smokes I had been putting off. I am starting with Passing Wind Estates Pastrami.

    I started by splitting the brisket into the point and flat. I like the pastrami from the point but it is a little fatty for my girth control. So, I will use the point for a burnt end meal with friends.


    It is reasonably easy to separate the two pieces by slowly slicing through the flat layer separating them.



    I trimmed the fat down to 1/4 inch thick on both pieces and set the point (the smaller pointed piece) aside.


    I scored the surface of the flat to make it easier to carve against the grain later.


    I weighed the trimmed flat at 2.3 kg (5 pounds). I put the flat in a stainless steel pot and covered it with water. I got the weight of the water and the brisket flat combined at 5.1 kg (11.25 pounds). I took the flat out of the water.


    I mixed in the cure ingredients using the following amount of ingredients per kilogram of water and brisket combined:

    30 ml kosher salt

    3 grams prague powder #1

    25 ml sugar

    1 bay leaf

    1 ½ ml garlic powder

    1 ½ ml juniper berries

    1 ½ ml black peppercorns

    For my American friends who refuse to join the remaining world in the metric system, that works out to the following amounts per pound of water and brisket:

    2 3/4 teaspoon kosher salt

    0.048 ounces prague powder #1

    2 1/4 teaspoon sugar

    1/2 bay leaf

    1/8 teaspoon garlic powder

    1/8 teaspoon juniper berries

    1/8 teaspoon black peppercorns


    I mixed the ingredients into the water and then injected the brisket every couple of inches.


    I put the meat back in the brine and weighed it down. I am using my formula for how long to brine the meat, the thickness in inches times 4 plus 2. My brisket was 2 inches thick so I will brine it for 10 days but will inject it again at 4 days. I find I get a better colour on my pastrami if I inject twice and still give it a full period in the brine.

    I will see you on day 4 when I do the second injection.

    Disco
     
    Last edited: Oct 18, 2016
    gearjammer likes this.
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm in for this one! I love pastrami and homemade is simply awesome!
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Cranky! I appreciate the audience.

    Disco
     
  4. akdutchguy

    akdutchguy Meat Mopper

    I'm in. I just got my cow back from the slaughterhouse. It has a very nice brisket that needs to be made into pastrami.
    Jason
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You had a whole cow you could get cut as you want? I am so jealous, Jason!
     
  6. akdutchguy

    akdutchguy Meat Mopper

    Got a lot of really nice cuts. Got a good deal on a yearling angus bull last year. Fed him on barley grass in the back yard. Ended up getting 500 pounds of meat. Ended up going to a different butcher and he did a remarkable job. The cuts turned out really good. He vac packed it all and only had 2 packs not seal. Lucky me they were both t bones. So we grilled them up last night. I'm glad we were setup to do this. Organic grass fed angus at 4.50 a pound for everything. Can't get that in the store.
    Jason
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Is it done yet????

    Should be tasty!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Would you consider adopting a fat old Canadian?
    I'm with you, Case. I love smoking. I love the results. The waiting...
     
  9. c farmer

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

    Watching also.

    I have been out of pastrami for along time.
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Me too, Adam. Briskets are just too hard to get around here.
     
  11. akdutchguy

    akdutchguy Meat Mopper

    I have family all over Canada. Too bad we are not doing a reunion this year I would bring you some.
    Jason
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har! A generous thought!
     
  13. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I'm in for this one Disco. I love pastromi--unfortunately Miss Linda doesn't. Not that it matters much. Can't find a decent brisket around here anyway.

    Gary.
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I was in Edmonton for Thanksgiving and they had some packers at TGP. Also, if you ever get out to Vegreville, Love's Meats will get you one at a decent price if you give them notice.
     
  15. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    OK - I'm in! Pastrami, my favorite!
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for watching, Red.
     
  17. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Thanks fir the info Disco. I'll check them out

    Gary
     
  18. smokinal

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

    I'm in too!

    [​IMG]

    Al
     
  19. saxyjaz

    saxyjaz Newbie

    I'm with ya Disco. It's perfect timing as I just picked up a prime packer brisket from Costco just the other that I planned to do exactly what you're doing (Pastrami and burnt ends).

    Sent from my SM-G925P using Tapatalk
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I look forward to your post!
     

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