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Corned Point to Pastrami - Page 2

post #21 of 27

S2K9K.. Thanks for the link; it’s not easy to Teach and Old Dog New Tricks.  I read the information but when you get to be my age, your memory goes fast.  The other day I call a number in the newspaper (the party had two hogs for sale)   I soon found out that they sold the hogs a while back. While talking to my wife about it, she informed me that she had canceled the newspaper over a year ago.  Then she goes on to tell me that she’ll buy the paper every now and then or when the one I’m reading gets worn out.   


JJ..  I didn’t trim my point.  I started it with the fat side down and once the IT got up to 145º I flipped it over and let the juices drip through the rub and meat.   I took a few pictures when I first pulled it out and again when we cut off a small slice to try it…  (You know how that goes..)   I wrapped it in foil and put it in the fridge but the dog wanted to go out around 2:00 am… Lucky for me the wife went to work early today; I sliced up the rest of the meat real thin and put it in bags before she saw the missing part.   


I hope this picture works…    Thanks again,  John




post #22 of 27
Thread Starter 

OB, That looks great and about as lean as the one I got this year. I grew up in NJ and have no problem believing your was great...JJ

post #23 of 27

I was going to post a "Q" but I thought I would dust off Chef Jimmy J's posting and give credit where credit is due.     Yep!  I was looking in the freezer for a pork loin so I could make some Pork Jerky and on top of the pile was this flat so I figured I's do pastrami first and in a few days I'll work on the loin.    Once again the Pastrami turned out great, I think the idea of roasting the spices before grinding is what really gives this that extra kick that we seem to like.   I was telling the wife that I'm going to try this method the next time when making my Polish sausage.   Ok!  This posting gets the "Bump" is deserves.   Thanks again Chef Jimmy J this time I used a flat and it turned out great...  This one is for you...


I ground all the spices after roasting them...  I think something about the roasting really makes the big difference...



I like to totally cover my meat,  wrap it in plastic and let it rest in the fridge over night..





The next day I take it out of the plastic and let it dry while my smoker is heating up..



Ok!  I'll skip the smoking part so if you want to know how I smoked this, go to page one and read

how JJ makes his.   I did the same thing except I had a 3 hr stall for some reason..   My total smoking time was almost 11 hours.



The first two slices were the tasters and right from the smoker...  Once we took these we wrapped it in foil and sliced it up the next day..



There we go!!!!  Just like I remembered..  


Thanks again Chef Jimmy J...  :77:

post #24 of 27

Originally Posted by Chef JimmyJ View Post


Pastrami Rub


2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries ( Skipped, I was out )


All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.


This was some some seriously Good Eats...Enjoy...JJ


Just curious, are your measurements before or after being ground? 1 tsp of Allspice berries whole are like 3 or 4 berries.

post #25 of 27

Looks fantastic! I get packer corned beef at Cash and Carry for a great price, and separate the point from flat before smoking to better control the different cook time between point and flat.  Plenty to eat right away, and lots left over to freeze.

post #26 of 27
Originally Posted by LittleOlMe View Post

Just curious, are your measurements before or after being ground? 1 tsp of Allspice berries whole are like 3 or 4 berries.
When I did his recipe I measured whole (although heaping) and it came out great...
post #27 of 27
Thread Starter 

Shout out to Old Bones! Sorry I missed your cook. Looks great....:points:


Yes, the spice berries and seeds are measured Whole. Allspice and Juniper can be quite strong. I have had large Allspice fit 5 berries to a tsp or as much as 10 little berries. It is not super critical, +/- a few is no issue...JJ


FYI...I have started add 1T of Dill Seed since that recipe and like it a lot. Adds a bit of Montreal Smoked Meat flair to the NY traditional...Thumbs Up

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