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Pastrami from Scratch -- using -- Pops Brining Method -- - Page 2

post #21 of 40

Thanks for the promocode Lisa looking forward to trying your bags.

post #22 of 40

I decided to use this thread to do my first pastrami…..except I used a corned beef brisket that I had in the refrigerator to start with.  I used the rub recipe:

6 T coriander

4 T tellichery pepper corns

3 tsp. garlic powder)

4 tsp. yellow mustard powder

2 tsp. pickling salt

1/4 C Brown sugar 1 cup

4 T paprika

 

I also slathered the corned beef in yellow mustard (found that somewhere else on the site)

 

Let it rest overnight in the refrigerator and began the smoking process in the morning.

 

About 0800 I started the process of bringing the smoker on-line.  Started my MES 40 at 130 so that it could warm up and begin to draw.  (I also have cut a whole in my garage door where I have a 4 foot section of 3” pipe as a smoke stack….that way I can smoke in all kinds of weather)

 

Fired up my A-MAZE-N pellet burner and around 0830 put the pastrami (46DIT)(that Submarine shorthand for 46 deg. internal temperature).  I raised the temp of the MES to 150 and started the countdown.  After 4 hours of fighting to keep the smoke going (which you guys eventually helped to solve) I raised the MES to 180 deg. 100DIT. After 2 more hours of good smoke the MES was raised to 200 deg.  I kept the smoke going and I raised the MES to 240 deg. as the pastrami was at 135DIT.   Sat back and watched the Hockey game and awaited a 170DIT…got it midway in the 3rd period went out and took it off, wrapped it in aluminum foil and put it in the refrig till today.

 

Here is what it looked like before slicing…..top view and side view (should not have rapped it as the bark was "soggy"...learned a lesson there)

 

Here is what it looked like after slicing….(BTW changed the blade on my Chef 165 to the smooth blade and it worked well….lesson learned,,,,cut the slices thinner,…I think it is too thick. 

 

As a side....I also smoked 2 pieces of Coho salmon that we ate for dinner since the smoker was going.....put it in and took out with it was 134DIT....man was that good

 

Started my first corned beef from this recipe too….only differenc in this brine:

1/2 gal water

4 T CB pepper

3 T thyme

6 bay leaves crumpled

1 tsp. ground cloves

3 WHOLE heads of garlic

1 1/2 C brown sugar

1 1/2 C pickling salt

Simmer the above, add the spices and herbs, and cool

Add 1 1/2 gal cold water and

2 T cure #

 

Made the brine….I added one cup of pickling spice (hope it wasn't a mistake)

Put it in my walk-in refrigerator (my deck) to cool

 

and then added it to a 4lbs 2 oz. brisket

 

 

put it in the refrigerator for 14 days


I plan to let it cure for 14 days and then make corned beef and cabbage for St Patricks Day with it...hope it's OK!

 

 

post #23 of 40
Thread Starter 
It will probably be better than store bought.....
post #24 of 40


made a toasted sandwich with sou9p last night for dinner (wife was away with kids) and it was great!!!

post #25 of 40
Researching more recipes...

Doing two tonight... I'll cut a chunk off for corned beef on saint Patrick's day for my bride ...as I don't care for the un-smoked version.

I'll bring you a sample pack of pastrami next time I'm in Omak!
post #26 of 40
Thread Starter 

Excellent...   I'm waiting......

post #27 of 40

When making homemade pastrami from scratch, is it best to use a whole packer or flat only brisket?

post #28 of 40
Quote:
Originally Posted by id2nv2nj2ca View Post
 

When making homemade pastrami from scratch, is it best to use a whole packer or flat only brisket?

 

 

Personally I think the best pastrami comes from the point. I usually use the flat for corned beef.

 

Why not start your own thread with this question in the General Discussion section. I'm sure you will get a lot of replies.

 

Al

post #29 of 40
Quote:
Originally Posted by SmokinAl View Post
 

 

 

Personally I think the best pastrami comes from the point. I usually use the flat for corned beef.

 

Why not start your own thread with this question in the General Discussion section. I'm sure you will get a lot of replies.

 

Al

Will do, thanks.  With that said, just so I am clear, you are saying  you like the end of the brisket with the most fat and the part that gets used for burnt ends for pastrami?

 

Thanks again. :)

post #30 of 40
Quote:
Originally Posted by id2nv2nj2ca View Post
 

Will do, thanks.  With that said, just so I am clear, you are saying  you like the end of the brisket with the most fat and the part that gets used for burnt ends for pastrami?

 

Thanks again. :)

 

 

That's correct, it stays much juicier when smoking it. The other end or flat can easily dry out while smoking and IMHO is better suited for a crock pot to make corned beef.

 

Al

post #31 of 40

Dave - That looks delicious!  Thanks for the recipe and your method.  Picked up a 4.5lb brisket flat and put it in Pop's brine with your spice additions.  Tasted the brine before putting in the pink salt.  If the final outcome tastes as good as the brine, I'll be a very happy camper.  Thanks for sharing!

Terry

post #32 of 40
Thread Starter 

It should be great...  Let us know how it turned out.....

 

Dave

post #33 of 40

I just saw this thread and read trough it, Thx for sharing this with us Dave and Pops, I am putting this on my list for what I have to do this spring after I get the smoker built...... Awesome recipe. 

post #34 of 40

Question I know that TQ has both #1 & #2 cure in it so what ratio of TQ would you use in place of #1 in this recipe.

 

Warren

post #35 of 40
Just saw a show on tv they made pastrami bacon from a pork belly.
They had it set up for 10 day cure but made it faster by injecting some of the cure into the belly. 5 days.. then they dry it and smoked it. Cut thick slices and fried it. made a BLT . Lol
post #36 of 40
Thread Starter 
Quote:
Originally Posted by HalfSmoked View Post
 

Question I know that TQ has both #1 & #2 cure in it so what ratio of TQ would you use in place of #1 in this recipe.

 

Warren

 

Well, I would not use TQ...   Get some cure #1...   TQ has both nitrite and nitrate in it...   Nitrate is used to long term cure meats that will NOT be cooked...  It must be converted to nitrite by bacteria that is naturally occurring in meats...  That takes months...   the nitrite in TQ is there for the immediate meat curing while the good bacteria take hold...

 

Besides that, TQ is about 99% salt minus the sugar and fillers....   0.5% nitrite and 0.5% nitrate...  cure #1 is 6.25% nitrite...   Sooooo, you need to add 12.5 the cure #1 in the form of TQ to get the proper amount of nitrite into the meat...  That makes for a lot of salt....

 

Cure #1 is added at a rate of 1.1 grams per pound of meat to get approx. 150 ish Ppm nitrite.... 

 

You would have to add 12.5 grams of TQ per pound of meat to get  150 ish Ppm nitrite...  That numbers out to about 2.7% salt.....

post #37 of 40

Thanks Dave have trouble finding the cures around here use to able to get salt peter but that's even hard to find now. I have a recipe that doesn't call for any cure and it works pretty good I've done deer roast in it. It has juniper berries in it makes a great taste. Maybe I should post it sometime.

 

Warren

post #38 of 40
Thread Starter 
Quote:
Originally Posted by HalfSmoked View Post
 

Thanks Dave have trouble finding the cures around here use to able to get salt peter but that's even hard to find now. I have a recipe that doesn't call for any cure and it works pretty good I've done deer roast in it. It has juniper berries in it makes a great taste. Maybe I should post it sometime.

 

Warren

 

Smoking meats without nitrite can be dangerous.....   click below for cure #1...

 

https://smile.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=cure+%231

post #39 of 40

This is where I get mine from, usually 4 or 5 - 1 lb. bags at a time.  You do have to pay for shipping, but I've ordered from them for years and years.  They are dependable and deliver good product.

 

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=56

post #40 of 40
Thread Starter 

yeahthat.gif   A better price....   Dave

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