Clarissa, I was reading some other threads on here and they all mentioned 160-165 so I decided to run them on up to there. Tonight I'll find out if that was a good idea or not! Its slicing night!!!
Round tip roasts, the final chapter!
- Thread starter dirtsailor2003
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- Nov 15, 2012
- 1,025
- 105
Okay the pastrami is done. First off the roasts were a perfect cut for this.
As noted I used Pop's brine, which is a first for me and pastrami. The product turned out great texture wise. However the flavor profile is missing. It has an almost ham like flavor and is too sweet for my liking. I think that if I was to do it again I would reduce the sugar a bit and add the full amount of salt. I used 3/4 cup per gallon. I was also hopping for more flavor. Next time I may throw in pickling spices to the brine. I ended up salting and adding more pepper to the slices prior to vac packing. So with that said, I certainly will use this cut again. I will keep playing with the spices and the brine.
Ended up with 26, two sandwich pacs.
As noted I used Pop's brine, which is a first for me and pastrami. The product turned out great texture wise. However the flavor profile is missing. It has an almost ham like flavor and is too sweet for my liking. I think that if I was to do it again I would reduce the sugar a bit and add the full amount of salt. I used 3/4 cup per gallon. I was also hopping for more flavor. Next time I may throw in pickling spices to the brine. I ended up salting and adding more pepper to the slices prior to vac packing. So with that said, I certainly will use this cut again. I will keep playing with the spices and the brine.
Ended up with 26, two sandwich pacs.
- Nov 15, 2012
- 1,025
- 105
Your pastrami looks great, Case! Gorgeous color! Sounds like a great use for round tip roasts now that pot roast season has wound down.
If you are going to make hot pastrami sandwiches, maybe give this a try to add a bit more zip to your flavor profile. Bring 1/2 cup of dark beer and 1 Tbsp whole-grain or dijon mustard to a simmer in a small saucepan, then add in slices of the pastrami. Stir it around a bit, then cover the pan and let the pastrami steam for about 3 minutes. This added in just the right amount of zip to my last tongue pastrami, which needed a little extra something in the flavor profile too.
As always, I'm envious of your culinary prowess! Have a great night!
Clarissa
If you are going to make hot pastrami sandwiches, maybe give this a try to add a bit more zip to your flavor profile. Bring 1/2 cup of dark beer and 1 Tbsp whole-grain or dijon mustard to a simmer in a small saucepan, then add in slices of the pastrami. Stir it around a bit, then cover the pan and let the pastrami steam for about 3 minutes. This added in just the right amount of zip to my last tongue pastrami, which needed a little extra something in the flavor profile too.
As always, I'm envious of your culinary prowess! Have a great night!
Clarissa
Thanks Clarissa! I'll definitely give the spiced up steam a try! I think the thing I really don't like is how sweet this turned out. Next time less sugar for sure! Also If the roasts come netted I will cut those off after I have brined and formed the pellicle. Lost to much of the spice taking the the net off. I will still tie and hang though for drying and smoking.
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