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Pastrami in the works!.....Update, finally finished pics after a crazy crazy week - Page 2

post #21 of 33

I first thought it might be difficult. Nope. The hardest part was finding Tender Quick. Pastrami is easy. DO IT!  thumb1.gif

post #22 of 33

Sorry about your Grandfather, Les. I'm sure he was very proud of you. Your pastrami looks excellent. When I make pastrami I always just get a corned beef, soak it to get some of the salt out & then smoke it. I guess I've been too lazy to start from scratch, but it's on my to do list. Thanks for sharing.

post #23 of 33

Just caught that Les----Very Sorry about GrandPop!

 

I'm sure he'll be watching your smokes.

 

Yours,

Bear

post #24 of 33
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post

Man, I'm a sucker for home-cured meats, and pastrami is the bomb, IMO. I missed the start of this myself, like Bearcarver.

 

Looks perfect, Les! You got a good cure all the way through...nice, dark pink...can't ask for anything better. Your flavor profile is not 100% traditional, but mine aren't either. That's what's great about curing and smoking your own, because you choose what you want for the big picture instead of having to settle for whatever a deli has. I've eaten some deli pastrami that was so-so, some that was great, and some that I had trouble finishing the first sandwich. I don't buy pastrami anymore...I have Tender Quick! LOL!!!

 

I've done straight brine cures on all mine, which takes a bit more time than an injection/dry rub cure, but it works out quite well with my 4/2 work schedule, so I stick with what works for me. By all means, do what works for you as well.

 

Nice 'strami, brother!

 

Eric


Thanks Eric.. this was my first try at a pastrami so i made sure that i wrote down what i used and how much etc. etc.  We really did like the flavor that i came up with,but i think next time i do one i will back off on the black pepper a bit and maybe try a little more of a ''hot" flavor or some  horseradish mustard! Not going to be my last try for sure!!!! Thanks again--LES

 

post #25 of 33
Thread Starter 
Quote:
Originally Posted by VirginiaSmokeSignal View Post

Les, first may I say that our thoughts and prayers are with you and your family in the loss of your grandfather, sometimes, when we have a loss it is comforting to us to do something that we like that does not talk back to us. I hope that your time smoking your pastrami gave you some time alone doing something that you liked to do and that you could kind of clear your mind during this time of loss.  If there is anything that I can do please do not hesitate to contact me.

 

Now on to your pastrami, I have not had pastrami in a long time, several years at least but I do remember having it the last time at a deli in Richmond, Virginia, they were slicing it up hot and thin and piling it high and it was delicious. I have been following this thread and you have done such a good job with it explaining everything in detail that you did, I think I could do some pastrami on my own.  Well there is another thing on my "TO DO" list.  Thanks for sharing it with us Les.  Again, our thoughts and prayers are with you and your family during this time of loss.

 

Your Friend,

Barry  smile.gif

 

 

 

Thank you for the kind words Barry, to say the least it's been a very difficult week for sure! And yes that was probably the most intense smoke i have ever done. I talked alot with my grandfather that night,and i belive that he and my grandmother are gloriously reunited in heaven! It surprises me and humbles me to have a great smf family,that is always there to help lift the spirits. Thank you to all!!!

As for the pastrami,I was a little tentative to try one from a brisket for my first attempt. But with all the great info here and members i am glad that i did.It was very easy to do,much like brining or injecting and then smoking. I encourage you to give a try too! And remember I and you and soooooo many members will be here to help with questions you might have.

Thank you again Barry.

--LES

 

post #26 of 33
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Just caught that Les----Very Sorry about GrandPop!

 

I'm sure he'll be watching your smokes.

 

Yours,

Bear



Thank you bear, as they played taps at the cemetery the wind started blowing,and the trees began to sway......by the time that taps ended it had all stopped!

It was something truely right out of the movies and could not have been scripted any better....

Thanks again!--LES

 

post #27 of 33

Les, Please forgive me for not mentioning your loss. My condolences.

 

Interesting you say you will cut back on the pepper. hearing that,I may too. I am not familiar with coriander, but found it ground already. My idea is to mix it with some mesquite seasonings blend.

 

What do you think?

 

Thanks, and remember it is always 420, time to smoke.

post #28 of 33
Thread Starter 
Quote:
Originally Posted by Micmike View Post

Les, Please forgive me for not mentioning your loss. My condolences.

 

Interesting you say you will cut back on the pepper. hearing that,I may too. I am not familiar with coriander, but found it ground already. My idea is to mix it with some mesquite seasonings blend.

 

What do you think?

 

Thanks, and remember it is always 420, time to smoke.


No worries mike,its all good. I think i just used too much black pepper in my rub after the curing. It was alot better after i removed some of the rub,then i was able to get some of the other

flavors coming through more. I really like the mesquite idea! That's the great thing about doing it yourself,you can adjust the ingredients to what flavors each one of us likes and its not the wrong way to do it! I would add it to the rub after curing as it might be overpowering in the cure...I used black pepper in both,may have been too much i will tone it down next time.

But it was still one of the best pastrami sammies i ever had! Also i wrote everything down so i know how much of what i used so for the next one it will be very easy to adjust and add to make the next one that much better! I have all the recipes if you need it just PM me.

Again no worries and thanks for the condolences

---LES

 

post #29 of 33

Truly sorry to hear about your loss.  

 

The Pastrami, whew!  I can only hope my first stab at it turns out as well.

post #30 of 33

Great job Les!

You and your family are in my thoughts and prayers.

 

  Craig

post #31 of 33

Looks sensational Les, absolutely sensational! points1.png

post #32 of 33

That looks fantastic. I'm still new to this, so could you explain what a fry test is? I've never heard of it. Wanting to try a pastrami and figure I better know what this is.

post #33 of 33
Thread Starter 
Quote:
Originally Posted by SilverTrigger View Post

That looks fantastic. I'm still new to this, so could you explain what a fry test is? I've never heard of it. Wanting to try a pastrami and figure I better know what this is.

 

When you finish the soak,cut a small slice off and pan fry it to taste it. That way if its still too salty you can soak it longer to remove more of the salt. I forgot to do this....well my mind was just not into it,so i got lucky...it was not too salty at all!

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