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Homemade Corned Beef & Pastrami - Page 3

post #41 of 55
Looks great!
post #42 of 55
Quote:
Originally Posted by Uncle Rick View Post


 

yumm, me to, i would love to try to make my own, if someone is willing to share their recipe, and knowledge, although not too sure where i can get enough livers to make it.

http://www.lets-make-sausage.com/liverwurst.html

post #43 of 55
Looks awesome thanks for sharing the pics and most of all the recipes!icon14.gif
post #44 of 55
Now I want to make pastrami :(
post #45 of 55

When smoking the corned beef for pastrami, why did you stop at IT of 165?  Aren't you supposed to cook briskets alot longer than that until the 190-200 range?

post #46 of 55

Mine has been in the brine now for 20 days !!  is that too long ?  had some Mother in law issues come up, so meat has just been sitting.  Worried that it is too long ??

post #47 of 55
Quote:
Originally Posted by MARK BACON View Post

Mine has been in the brine now for 20 days !!  is that too long ?  had some Mother in law issues come up, so meat has just been sitting.  Worried that it is too long ??
From reading the forums and personal experience (I've got one in brine right now) it would be fine. The first corned beef I ever made stayed in the brine for 3 weeks and was fine.
post #48 of 55

Thanks !!  

 

Did you soak or just rinse it off ?  I split it into 2 chunks.  One for corned beef and the other I am going to try the Pastrami style with some smoke.

post #49 of 55
Quote:
Originally Posted by MARK BACON View Post

Thanks !!  

Did you soak or just rinse it off ?  I split it into 2 chunks.  One for corned beef and the other I am going to try the Pastrami style with some smoke.

This one will be soaked for 8 hours in cold water in the fridge. Then I'll pull it out dry it off and put a rub on it. Then it goes in the fridge for two days. Then I'll smoke it.
post #50 of 55

As usual, I'm coming late to the party.  Can someone tell me if I need curing salt at all if I plan to cook it immediately after i take it out of the brine?

 

Also,  I read through this thread quick.  Did anyone try making liverwurst/  If so, what were the results?

post #51 of 55
Quote:
Originally Posted by Rob Sicc View Post
 

As usual, I'm coming late to the party.  Can someone tell me if I need curing salt at all if I plan to cook it immediately after i take it out of the brine?

 

Also,  I read through this thread quick.  Did anyone try making liverwurst/  If so, what were the results?

Rob are you going to make Pastrami from a store bought Corn Beef? If yes No other cure is needed 

I soak in fresh water and do 3 to 4 water changes in the coarse of a day.

http://www.smokingmeatforums.com/t/233138/another-pastrami-from-corn-beef

Richie

post #52 of 55


YOU ARE GOOD!

 

VERY INFORMATIVE SHARE. Thank you

post #53 of 55

Great post Kevin

 

The pastrami looks delicious

 

:points:

 

Gary

post #54 of 55

Try adding some coursely ground roasted Juniper Berries to the rub...

Otherwise a very awesome looking pastrami.

post #55 of 55
Quote:
Originally Posted by beefmeister View Post
 

Try adding some coursely ground roasted Juniper Berries to the rub...

Otherwise a very awesome looking pastrami.

 

YES!

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