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Pastrami from scratch, lots of Q-view! - Page 5

post #81 of 95

WOW!!!!!!!!!!!!!!!!!!!!drool.gif

post #82 of 95

Wow AL great job on the strami!!  I bet that tastes great!!! 

post #83 of 95

Smokin Al, that is a great lookin piece of Pastrammi. Goin to keep my eyes open for a similar piece, but hopefully at a sale price, here in Mississauga, Ontario, Canada.

Going to follow your receipe exactly, it looks great. Only exception, I will be using my Cookshack Smoker instead of charcoal. I love charcoal too, but with snow all over the place, its more convenient to set the electric and forget it. I love the idea of saving the fat layer and using it to keep the brisket under it more moist.

 

edmartin

post #84 of 95
Thread Starter 
Quote:
Originally Posted by EdMartin View Post

Smokin Al, that is a great lookin piece of Pastrammi. Goin to keep my eyes open for a similar piece, but hopefully at a sale price, here in Mississauga, Ontario, Canada.

Going to follow your receipe exactly, it looks great. Only exception, I will be using my Cookshack Smoker instead of charcoal. I love charcoal too, but with snow all over the place, its more convenient to set the electric and forget it. I love the idea of saving the fat layer and using it to keep the brisket under it more moist.

 

edmartin



 

Thanks Ed! Pastrami is fun to make & it sure beats the stuff you get in the store.

 

Would you do us a favor & update your profile info to include your location, then head over to roll call & introduce yourself so we can all give you a SMF welcome. Thanks.

post #85 of 95

Thanx al for the info,I have been tring to get an 22in msw but wife thinks have to many bbqs one day I will.....

post #86 of 95

Oh my God, Al...I don't even like pastrami, but your finished product looked amazing....Maybe I need to try some "Real" pastrami.

 

 

g

post #87 of 95

WOW!!! Amazing AL!drool.gif

post #88 of 95


ScannedImage.jpg

Quote:
Originally Posted by SmokinAl View Post



Yes I used 3 Tablespoons, when you use a liquid brine the amount of cure is related to the amount of water, not the amount of meat to be put in the water. Pops recipe calls for 1 heaping tablespoon per gallon of water. The cure#1 package calls for no more than 5 tablespoons per gallon of water. I use 3 level tablespoons per gallon of water.

 



On the cure I use it calls for 24 lbs. of cure per 100 gallons of water for a brine cure.  24 lbs. x 16 oz = 384 oz. ÷ 100 = 3.84 oz.  1 heaping tablespoon is roughly equal to 1 ounce of cure, so 5 level tablespoons would be maximum amount; 3 tablespoons would be right on and at a safe level!

 

And, great job on the pastrami, Al!

post #89 of 95
Thread Starter 

Thanks Pops!

post #90 of 95

AL

 

great tutorial can't wait to try this myself. one question what kind of wood did you use?? I'm thinking I might try alder or cherry.

 

Thanks

 

Johnn9

post #91 of 95
Thread Starter 

I used a combination of hickory, oak, and pecan.

post #92 of 95

Looks awesome! Al where did you get the Cure #1? I have been looking for some.

post #93 of 95
Thread Starter 

This is where I get my cure #1. http://www.sausagemaker.com/

post #94 of 95

Hey Al Thanks again Made this the other day came out great. My smoker is not up to WSM standards (lol) so I smoked it for about 8 hours, used alder, hickory and cherry  then put it in the oven at 240 for about 4 hours steaming in beer till l the meat hit 205. Great taste and texture.

post #95 of 95

Thanks Al!

After getting bit by the Pastrami bug this past week I did a quick Pastrami and just sliced it up today.  It was so damn good I just have to do it the long way.  I happen to have a really nice flat from a steer we butchered last summer in the freezer so out it came and defrosting.  I needed some direction on the brining process.  Im gonna give your recipe a try.

As soon as I get back from my BBQ restraunt visit in Southern Illinois!

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