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Beef Heart Pastrami

post #1 of 4
Thread Starter 

Hi all

   I did a beef heart pastrami using pop's brine, it turned out great!

Sorry no pic's   but the camera and me are having a misunderstanding :duel: .

I soaked it for 14 days in the pops brine then smoked it in my MES analog with a mail box mod.

Used apple pellets in the AMPS at 160 for 5 hours then bumped it up to 225 till I got an IT of 180, total time was 8 hours.

This is almost the same taste as the one I did with brisket. If I cut it small it looks like cubes of beef and no one thinks it is heart, have had no complaints so far:biggrin:. I will be doing this again and hope to have pics with the next one. 

post #2 of 4

Sounds great. Hope you & camera resolve your differences so we can see your work.

post #3 of 4
Hi ziggy,

Sorry I am late on your post. Beef heart pastrami sounds really intriguing. I'm curious if you trimmed out the valves and such before curing? Looking forward to seeing any pics when you get a chance.
post #4 of 4
Thread Starter 
Quote:

Hi ziggy,

Sorry I am late on your post. Beef heart pastrami sounds really intriguing. I'm curious if you trimmed out the valves and such before curing? Looking forward to seeing any pics when you get a chance.

HI I trimmed all the fat from the outside and most of the tuff stringy stuff from the inside and had it so it laid flat when smoking.

I think I have beat my camera so I will get some pics on the next one, this one is all gone.

Thank for the replys.

 

 

ziggy

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