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Fathers day pastrami W/Qivew

post #1 of 18
Thread Starter 

last week i put a brisket in a brine to cure

Salt ,coriander seed black pepper, juniper berry, garlic, bay leaves brown sugar ,mustard seed  .and i put it in the fridge for 8 days

 

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yesterday  i pulled it out and rub it with garlic powder mustard powder black pepper and coriander crashed seed

 

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and in to the smoker at 225 F for as long it will take, it took 14 hours

 

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It rested all night and in morning i sliced it

 

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and for the Bear view

 

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i will have a good week lots of Sammie's

Thanks

 

 


Edited by africanmeat - 9/20/11 at 11:00am
post #2 of 18

NICE!!! Great Job!!!drool.gif

post #3 of 18

Your pastrami looks fantastic Ahron...your going to love those pastrami sammie's!!! Thanks for the Q-View. drool.gif

post #4 of 18

Pastrami Looks Great Ahron...  smilies-302.png

post #5 of 18

Wow that looks great. Nice job

post #6 of 18

Nice looking pastrami.  Great slicer, too!

 

Good luck and good smoking.

post #7 of 18

That's some ultra lean pastrami you made, nice job! feedme.gif

post #8 of 18

Nice looking strami Ahron

  looks_great.png

post #9 of 18

Man that looks amazing, I'm bookmarking this page. I really have to try that. Thanks for a great post buddy.

post #10 of 18

Excellent looking pastrami, Ahron!  thumb1.gif

post #11 of 18
Thread Starter 
Quote:
Originally Posted by SlimTony1974 View Post

NICE!!! Great Job!!!drool.gif



Thanks

 



Quote:
Originally Posted by gotarace View Post

Your pastrami looks fantastic Ahron...your going to love those pastrami sammie's!!! Thanks for the Q-View. drool.gif



yes for the whole week thanks

 



Quote:
Originally Posted by Beer-B-Q View Post

Pastrami Looks Great Ahron...  smilies-302.png



thanks

 



Quote:
Originally Posted by Scarbelly View Post

Wow that looks great. Nice job


thanks Scr
 

 



Quote:
Originally Posted by Venture View Post

Nice looking pastrami.  Great slicer, too!

 

Good luck and good smoking.



thanks Merv

 



Quote:
Originally Posted by meateater View Post

That's some ultra lean pastrami you made, nice job! feedme.gif



yes i love it lean thanks

 



Quote:
Originally Posted by raptor700 View Post

Nice looking strami Ahron

  looks_great.png



Thanks  rep

 



Quote:
Originally Posted by Gros Cochon View Post

Man that looks amazing, I'm bookmarking this page. I really have to try that. Thanks for a great post buddy.



Thanks buddy

 



Quote:
Originally Posted by SmokinAl View Post

Excellent looking pastrami, Ahron!  thumb1.gif



thanks Al

 

post #12 of 18

Incredible I'm going to bookmark this page.

 

Can you be more specific on the brine solution/liquid? Is the saltpeter the cure agent? or just for flavor? Oh last question, what is the Internal temp you want on it?

post #13 of 18

Took me 4 days to sniff this one out !!!!

 

Thanks for the BearView, Ahron !!!

 

 

Bear

post #14 of 18

Super looking pastrami!   Great pics!!

post #15 of 18

Awwww... I'm drooling. That looks sooooooo good! I guess I have to do a brisket now!

post #16 of 18
Thread Starter 



 

Quote:
Originally Posted by eriksp View Post

Incredible I'm going to bookmark this page.

 

Can you be more specific on the brine solution/liquid? Is the saltpeter the cure agent? or just for flavor? Oh last question, what is the Internal temp you want on it?

 Hi eriksp. the brine is water 1 gal  in a container ,Salt (til you can float an egg ) ,coriander seed black pepper, juniper berry, garlic, bay leaves brown sugar((1:1 as salt) ,mustard seed saltpeter 

 (((like cure 1#)1.5 tsp you put the meat in and something heavy on top to keep it submerged for 8 days .i smoke at 225 and pull it out at 185 to 195 (the meat is already cured)

 

 



Quote:
Originally Posted by Bearcarver View Post

Took me 4 days to sniff this one out !!!!

 

Thanks for the BearView, Ahron !!!

 

 

Bear



Thanks Bear

 



Quote:
Originally Posted by JAK757 View Post

Super looking pastrami!   Great pics!!



Thanks

 



Quote:
Originally Posted by RockRunner View Post

Awwww... I'm drooling. That looks sooooooo good! I guess I have to do a brisket now!



yes you do thanks

 

post #17 of 18

Haven't tried Pastrami myself - yet!  This looked awesome, great job and thanks for posting and great q-view!

 

 

John

post #18 of 18

It's 7:00 in the morning here, and I'm drooling! 

 

Looks Fantastic!drool.gif

 

 

 

Todd

 

No Creosote! A-Maze-N Smokers

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