Sirloin Tip Roast Pastrami / Wow finish photos now with details

realtorterry · May 14, 2012

scarbelly · May 14, 2012

Awesome job Ahron - that is some great looking strami for sure

alelover · May 14, 2012

Looks like a winner.

tigerregis · May 14, 2012

When I worked for the "Corned Beef King" in Toronto, they used "outsides" which is trade for Top Round, as well as briskets. Commercial operations use whatever is cheapest, as margins are very important. I have used every cut imaginable and recommend to emulate the big boys and use what is cheapest.

driedstick · May 14, 2012

Very nice would love recipe if you would share

thoseguys26 · May 15, 2012

Question for all Pastrami lovers out there. What do you prefer, thinly sliced or hand sliced, oh 1/4'' to bigger? I've only made it once, hand sliced 1/4'' and it was amazing but I have a feeling thinly sliced like the pics above, would be amazing... Please advise.. because I"m making two tri-tips right now, day 3.

solaryellow · May 15, 2012

Thinly sliced is my preference.

s2k9k · May 15, 2012

I love all sandwich meat thin sliced, the thinner the better then pile it on high!

jrod62 · May 15, 2012

WOW !!!!!!! :drool
that looks great !!!!!!
On the "to do list" now.
Got some reading to do on this before i start.

hoity toit · May 15, 2012

I never thought of using tri tip...Nice idea...looks wonderful.

alelover · May 15, 2012

Definitely thin sliced and piled high.

JckDanls 07 · May 15, 2012

S2K9K said:
I love all sandwich meat thin sliced, the thinner the better then pile it on high!

:yeahthat:

thoseguys26 · May 15, 2012

Dang, I will have to try thin sliced this time. I was pretty happy with my 1/4'' pastrami, toasted black rye with cheese, kraut, mustard & onions... SMF is rarely wrong but hardly right so I will slice it thin! haha cheers!

africanmeat · May 16, 2012

Thanks guys.

i was Lucky i Had a great teacher Solaryellow .i also used to slice it 1/4' but in FL i saw the light .

gotarace · May 16, 2012

Great looking pastrami Ahron!!! I could go for a Ruben for lunch today!!!

africanmeat · May 16, 2012

Chef JimmyJ said:
Ahron, Can you give more info. How many Pounds/Kg was that? How long did it take? What was the final IT? Thanks...JJ

Hi JJ i was on a Business trip out of town did not have the info

this is Solaryellow recipe.

Brine ingredients:

1 gal water

1 1/2 cups kosher salt

1 1/2 cups brown sugar

1 TBS pickling spice

1/4 cup honey

1/4 cup minced garlic

Bring the above ingredients to a boil and then simmer for 20 minutes. Set aside and let cool. When the water temp gets below 140* F, add cure #1. To determine the amount of Cure #1, use the following calculation:

For cure#1
the weight of water + meat * 1.4496(if in lb) or The weight of the water + meat * 3.195 (if in kg) you will get the amount of cure#1 in grams. (this is my interpretation of solaryellow Calculation)

Once the cure is mixed in, let cool to room temp before putting in the fridge. Once brine has cooled to refrigerator temp, take back out and inject a minimum of 10% of the meat's weight with brine. Also make sure you inject about every inch of the meat. This is a very thick piece of meat and it will not cure all the way through quick enough without doing this.

After injecting is done, toss the meat in the brine and keep it submerged for 2 weeks in your refrigerator. After two weeks, rinse off the meat and pat it dry. Mix together 2 parts coarse ground coriander seed, 2 parts coarse ground black pepper, 1 part granulated garlic and rub on the surface of the meat.

Smoke until meat reaches 145* F internal temp, pull and let rest for an hour. Then stick back in the fridge overnight to firm up.

Slice thinly and enjoy!

driedstick · May 16, 2012

Thanks for the recipe will give it a try. yours looks yummy being that far away :)

JckDanls 07 · May 16, 2012

Ahron.. you just pushed me over the edge... my friend... gonna see If I can get to this...DAMN that looks good

addtotaste · May 18, 2012

I kept going back for more, even after we had dessert. My little boy loved it too. So far have eaten it in a sandwich (with emental, lettuce & tomatoe), in a quesadilla (with mozzarella) and like crisps and I still haven't had enough

oldschoolbbq · May 18, 2012

africanmeat said:
Chef JimmyJ said:

Ahron, Can you give more info. How many Pounds/Kg was that? How long did it take? What was the final IT? Thanks...JJ

Click to expand...

Hi JJ i was on a Business trip out of town did not have the info

this is Solaryellow recipe.

Brine ingredients:

1 gal water

1 1/2 cups kosher salt

1 1/2 cups brown sugar

1 TBS pickling spice

1/4 cup honey

1/4 cup minced garlic

Bring the above ingredients to a boil and then simmer for 20 minutes. Set aside and let cool. When the water temp gets below 140* F, add cure #1. To determine the amount of Cure #1, use the following calculation:

For cure#1
the weight of water + meat * 1.4496(if in lb) or The weight of the water + meat * 3.195 (if in kg) you will get the amount of cure#1 in grams. (this is my interpretation of solaryellow Calculation)

Once the cure is mixed in, let cool to room temp before putting in the fridge. Once brine has cooled to refrigerator temp, take back out and inject a minimum of 10% of the meat's weight with brine. Also make sure you inject about every inch of the meat. This is a very thick piece of meat and it will not cure all the way through quick enough without doing this.

After injecting is done, toss the meat in the brine and keep it submerged for 2 weeks in your refrigerator. After two weeks, rinse off the meat and pat it dry. Mix together 2 parts coarse ground coriander seed, 2 parts coarse ground black pepper, 1 part granulated garlic and rub on the surface of the meat.

Smoke until meat reaches 145* F internal temp, pull and let rest for an hour. Then stick back in the fridge overnight to firm up.

Slice thinly and enjoy!

Sounds good , Ahron , I've trapped it and it's on my try list...

Thanks and 'Good Life".

Stan

Sirloin Tip Roast Pastrami / Wow finish photos now with details

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