Pastrami from Scratch

smokin vegas

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Jun 21, 2011

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Las Vegas, NV

• Nov 5, 2011

• #1

I tried brining

) two 2 tri tip for the first time. I used:

8 cups of water

1/4 cup of salt

1 cup brown sugar

2 packages of pickling spice

1/2 teaspoon of cloves ground

4 bay leaves

12 cloves of garlic

Each tri tip was about 4 lbs each

After brining for 10 days I removed the meat from the mixture and drained it

I smoked the corn beef at 165 degrees for 7 hours and it turned out wonderful!!!  Tender and lots of flavor!

 

Bearcarver

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• Nov 5, 2011

• #2

Now that right there looks real purdy, Ivie!!!!

Awful tasty too!!!

Thanks for the views,

Bear

 

jak757

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Dec 4, 2009

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Akron, Ohio

• Nov 5, 2011

• #3

Good for you, making it all from scratch.  It's on my list, just haven't gotten to it yet.  Looks really good!!!

 

venture

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• Nov 5, 2011

• #4

Great lookin Strami!

Good luck and good smoking.

 

smokin vegas

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Jun 21, 2011

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• Nov 5, 2011

• #5

It is worth all the effort!!!  So different from the store packaged.   Hubby could not believe the difference in flavor!!!

 

smokin vegas

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• Nov 5, 2011

• #6

I want to take some of the home made pastrami and mix with potatoes and onions and fry it up,  yummm

 

Last edited: Nov 5, 2011

jak757

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Akron, Ohio

• Nov 5, 2011

• #7

Smokin Vegas said:

I want to take some of the home made pastrami and mix with potatoes and onions and fry it up,  yummm

Click to expand...

Great idea!  Pastrami hash....sounds like a winner!

 

daveomak

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• Nov 5, 2011

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Smokin Vegas, evening.... well, I guess you are hooked..... Nice strami... I guess hubby thinks you are a keeper now...

...

 

chef jimmyj

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• Nov 5, 2011

• #9

Wow that looks Beautiful...But...Did you use a cure and just not list it?  It has a nice rosey color...JJ

 

SmokinAl

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• Nov 6, 2011

• #10

Chef JimmyJ said:

Wow that looks Beautiful...But...Did you use a cure and just not list it?  It has a nice rosey color...JJ

Click to expand...

Same question.

 

mballi3011

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• Nov 6, 2011

• #11

Now if you take the corned beef and re-rub it with pickling spices and the secret spice of Jupiter berries you can make some of the best pastrami that you will ever had. Believe me I have done it many times and my cousin who's lives in New York City says it's way better then the world Famous Katz Deli too.

 

smokin vegas

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• Nov 6, 2011

• #12

OH ! Yeah!  Especially since he breaks out in hives when he eats some brands of hot dogs and ham/lunch meats.  No worry now we know what is in that meat now.  Now he can eat what he wants with no worries.

 

smokin vegas

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• Nov 6, 2011

• #13

Sounds great!!!!!  Cool!  I just bought some juniper berries.  So I can take the finished pastriami and rub it again with the pickling spices and juniper berries.  How long do you let meat rest before you eat it?  I bought a coffee grinder that I use for grinding just spices.  Will ground them up and rub it down again.  Thanks for the tip!!!  Ivie

 

smokin vegas

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• Nov 6, 2011

• #14

You are right I did forget to put add pick salt to the list of ingredients.  Yes I did use cure. 

 

bobdog46

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• Nov 6, 2011

• #15

Smokin Vegas said:

It is worth all the effort!!!  So different from the store packaged.   Hubby could not believe the difference in flavor!!!

Click to expand...

Smokin Vegas said:

You are right I did forget to put add pick salt to the list of ingredients.  Yes I did use cure. 

Click to expand...

How much pink salt went into the brine ?
 

 

daveomak

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• Nov 6, 2011

• #16

Smokin Vegas said:

Sounds great!!!!!  Cool!  I just bought some juniper berries.  So I can take the finished pastriami and rub it again with the pickling spices and juniper berries.  How long do you let meat rest before you eat it?  I bought a coffee grinder that I use for grinding just spices.  Will ground them up and rub it down again.  Thanks for the tip!!!  Ivie

Click to expand...

Smokin Vegas  , morning... I believe you need to put the corned beef back in the smoker after your re-rub has sat for a few days in the refer...

 

bluebombersfan

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• Nov 6, 2011

• #17

Looks great!!  I just bought a pickled brisket and wanted to make it into pastrami! 

 

smokin vegas

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• Nov 6, 2011

• #18

I used large rounded teaspoon of pink salt

 

smokin vegas

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Las Vegas, NV

• Nov 6, 2011

• #19

W orks out perfect going to smoke a plain tri tip(brothers request) and sauage can re smoke pastrimi Tuesday. 

 

tjohnson

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• Nov 6, 2011

• #20

Looks Fantastic!

Would you do anything different next time?

Todd