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Pastrami Saturday

post #1 of 10
Thread Starter 

Bought a bunch of really nice flat pieces a couple of weeks ago, brined them for 10 days, pulled and rinsed, dryed them and coated with fresh ground black pepper.

 

Smoked them starting last night at 9:30PM, smoked through the night, checked them twice at 3:30AM and then at 6:00AM, the MES and AMPS performed flawlessly.

 

Used hickory on these, foiled them at an IT of 170F and brought them all to an IT of 190F, total smoke time: 16hrs.

 

Used my new Maverick ET-732 RF temperature transmitter - that thing is awesome!

 

Turned out fantastic, made a dinner Ruben sandwich and vac packed the rest.

 

Thanks for looking!

 

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post #2 of 10

Awesome!  Looks-Great.gif  Pastrami is certainly on my soon-to-do-list!!!  Those Reubins look great!

post #3 of 10

drool.gif I love a good Ruben, and yoursLooks-Great.gif

post #4 of 10

Very nice! The Reuben looks delicious!

post #5 of 10
Thread Starter 

Just got my new Weston slicer, pulled the vac packed pastramis out of the freezer and sliced them up.

 

Man alive! I love the thin sliced sandwiches!

 

We rubened again for dinner!

 

My 15 year old boy is a guard on the football team, he's about 5' 10" and 200lbs. All he was doing was moaning and stuffing ruben in his face!

 

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post #6 of 10

That's some good lookin strami!!!

post #7 of 10
That looks mighty good!! I need to make my own pastrami, picked up 1/2 a pound at meijer last week and at $10.99 a lb...it aint cheap.
post #8 of 10
That looks absolutely fantastic. Putting it on my to do list.
post #9 of 10

Looks great!

 

We slice most of ours thin for sandwiches and vac pack for quick and easy meals out of the freezer. We usually gently warm those with a broth or an au jus.

 

Some we like to slice thicker for a dinner service.  Those we steam when they come out of the freezer.

 

Good luck and good smoking.

post #10 of 10

That looks so good, well done

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