Round Pastromi

[hank]

Went out this morning for some Corned Beef to make Pastromi, and noticed that along with the point, and flat, they were also selling a ROUND. It's actually a corned eye round, will smoke it this week-end. If it proves good it may open up something new, and perfect shape for buns.

 

[cowgirl]

Hank, let me know how it turns out, and take pictures if ya get a chance. Thanks!

 

[hank]

My pleasure, and I'll also spell pastrami right the next time.

I'm thinking that it may come out too dry, due to the meat, BUT if if comes out good, then it may be a good idea to brine it and take it to pastromi, maybe it will work with other cuts.
"We have the technology"

 

[hank]

Smoked a flat and the round yesterday. Foiled at 175. Started to taste and slice today. Overall I like the round better. It has a slightly milder flavor, I think that is due to the size difference between the two. But overall I'm very happy with the result, and will do it again. If not available in stores, then I will pickle my own eye rounds. Just one more option

 

[Dutch]

Hank, Great post! Q-vue looks awesome. Couldn't help but notice the stack of sausage in the background of the last pic. Ya wanna share some info on those too?

 

[pgeobc]

Corned Beef round has been available for a long time and it is great. It should make wonderful Pastrami. However, strictly speaking, the round can never be Kosher, whereas the Brisket can. Considering the origins of Corned Beef and of Pastrami, most people will expect Brisket; the trick is to select relatively well-marbled brisket, so that it is tender and flavorful.

 

[hank]

Good eyeball!
Summer Sausage drying out the casing. The mix is from Hi Mountain. Just wanted to try a different mix.

 

[cowgirl]

Hank, it does look good...the sausage too! Thanks for the pictures.