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Pastrami from Scratch - Page 2

post #21 of 35
Thread Starter 

I would grind up the pickling plus garlic into a rub and apply it night before smoking.  I didn't do that in the first because I don't like the grain texture alot of rubs leave when smoking.  I solved part of that by buying a coffee grinder.  I now put my rub through the coffee grinder grinds it up very fine.   

post #22 of 35

I was inspired by this post and just put a corned beef in the smoker about 30 minutes ago!!!!  Hope it turns out as nice as yours!  What internal temp did you take it to?

post #23 of 35
Thread Starter 

I broke down put pickling spice in grinder and put the rub on the second piece of pastrimi  that I smoked. I then  sealed it up in a food saver bag and let it set for 24 hours.  Instead of returning to smoker I put it in my confection oven at 250 degrees Farnheit for 2 hours.  After I removed form the oven I let it rest.  The outside of the meat and spices were toasty/crispy and was very good.  That I liked and the meat retained it's nice smokey flavor.  Perhaps If I want to use rubs I should the meat nearer the heat source.  That way it would have a  toasty, crispy not rather soggy and gritty.   I have found the meat or chicken I do that with has a crispier outside. 

post #24 of 35

 

drool.gif

post #25 of 35
Thread Starter 

I want to try cure a ham next.  Yesterday I bought a fresh ham (none cured).  I put it in the freezer for later because I smoked a Smithfield ham at the same time I did the pastrimi.  The douoble smoked ham turned out wonderful.  Hubby can't believe how the the flavor is.  But I would like to try doing a ham from scratch now.  Mainly because the homemade pastrimi was so much better than the store bought version.

post #26 of 35
Thread Starter 

I am sure yours will turn out ever bit as good as mine.  I am beginning to think that if I took an old sock  marniated it, put some rub on it, and then smoked it would taste good too.   Everything is better done in the smoker.

post #27 of 35

OK .  I am a newb to making strami but you have me convinced.  I do cure alot and so I have a ?.  Did you use the suggested amount of cure #1 based on the weight of the meat cut? 

post #28 of 35
Quote:
Originally Posted by Smokin Vegas View Post

I want to try cure a ham next.  Yesterday I bought a fresh ham (none cured).  I put it in the freezer for later because I smoked a Smithfield ham at the same time I did the pastrimi.  The douoble smoked ham turned out wonderful.  Hubby can't believe how the the flavor is.  But I would like to try doing a ham from scratch now.  Mainly because the homemade pastrimi was so much better than the store bought version.


If you really want to cure a fresh Ham, I would do a lot of research first. Pops is a good one to check in with.

I just stick to double smoking Hams that have already been cured & smoked.

I'm to the point in life where I don't want to make life any harder than it is.

Hams are so big that you have to inject a lot, & worry about things like bone sour, and getting them cured all the way through.

I'm not trying to steer you away, but just saying be careful and make sure you know what to do.

 

 

Bear

 

post #29 of 35
Thread Starter 

I got the cure from my butcher.  I call it pink salt.  I usually brine or marinate in 8 cups of liquid and use a heaping teaspoon.   The amount I use was the recommended amount by my butcher.  It seems to work fine.  Bearcarver is the one to ask about cure #1.  I am new at this too.  I just got my smoker in June or July.  Good luck.

post #30 of 35
Thread Starter 

 I have a small fresh pork roast 12 lbs. I think you are right.  The double smoked ham was so so good. I did place it in water and brown sugar for 3 days before smoking.  I used to make a candied ham that was out of this world.  I used equal parts of water and pineapple juice 4 cups each, 2 cups of brown sugar, vinegar, cloves and ginger.  Oh almost forgot several tablespoons of pancake syrup.  Place the ham in a large  stock pot and let simmer down several hours until liquid was equal to 2 cups or less.  Flavors were through ham and the outside sweet and yummmy.

post #31 of 35

That looks beautiful. Great color. And for those who have not made pastrami yet. What are you waiting for? It's so easy a drunk, err, I mean I can do it.

post #32 of 35
Thread Starter 

I made Pastrami Hash for the first time turned out great I posted a new thread with recipe and pics!  Check it out  Really really good stuff.

post #33 of 35

Look great, I  need to make this. Thanks for sharing.

post #34 of 35
Thread Starter 

I tried what you said and it was so goooooood!!!!!!

post #35 of 35

Looks great and yummy ,sorry i almost missed it

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