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Top Round Pastrami

post #1 of 17
Thread Starter 

Howdy....Had a top round laying around to be corned, but since I have a new slicer i decided to go the extra mile and make pastrami out of it;

 

Here it is fresh out of 14 days in brine..(also 6% pump)

 

Then i toasted some fennel and coriander seeds...


 

Then smothered it in mustard and the fennel/coriander/BP mix.....

 

 

 

Off to the smoker @ 225F

 

 

In the end it took 12 1/2 hrs for the IT to reach 195. Then foiled it, stuffed it in the fridge and went to bed.

 

Here it is the next morning;

 

 

 

All in all a very tastey luncheon meat. I'm still  working out the idiosyncrasies of my slicer as i didn't get as thin as i would've liked, but they are still thin enough to be tender.

Thanks for looking..smoke on!

post #2 of 17
Looks good...... try throwing the meat in the freezer next go-round.... sure helps to keep it from wiggling when slicing and screwing up the thickness of the slices.... for me it does...

Dave
post #3 of 17

That looks good enough to eat!!! I've been reading of a few now and then using cuts other than brisket for pastrami, and it's beginning to look like a really good alternative. I always had this thing about the small slices from brisket...just me. The only advantage I see with brisket is I've never felt the need to inject, due to it's lower cross-section, but I've always allowed at least a 10-12 day cure time.

 

Just curious, which slicer are you using? Maybe there's someone who has it and can offer some tips. Mine is a cheapo Nesco, but it has done a reasonably good job for thin slices...not always perfect, but once you get the feel of it and how the meat wants to feed, it does some nice work. I sometimes find myself trying to slice a bit too fast and that is when I get a wedge forming on the back side of the meat. This eventually pushes a chunk of meat behind the blade area...basically it just by-passes the blade. You did the best thing before slicing by chilling first...that always helps to have a firmer piece.

 

Thanks for sharing!!! I need grab some eye of round, top round or other cut from the rump and get a brine-cure going.

 

 

Eric

post #4 of 17
Tasty looking pastrami!
post #5 of 17

 

That sure looks good from here! Nice job  Thumbs Up

post #6 of 17
Thread Starter 

Thanks all for the replies.

 

My slicer is an old Toledo. I think the meat was firm enough...i reckon i need to figure out how to use the blade sharpening attachment properly. It sliced evenly enough...just wouldn't hold it's line if tried paper thin.th_dunno-1[1].gif

post #7 of 17

Ah, that sounds like a good, solid machine, unlike mine (lots of plastic). Mine has a moderate serrated blade, of sorts. Maybe the blade style on mine is more of an all-purpose type, for cheese, cold meats, and whatever else you might want to toss through it. It's not real fast, but is relatively uniform. Your old blade is probably a straight fine edge, I'm assuming, so yeah, it probably needs a touch-up now and then to keep it happy. Hope you get it lined-out...I would love to have one of those old heavy-duty slicers...something along the lines of a 14"...ooooh, that would be sweet!!! (if only I had the space to put another slicer).

 

If you can't figure out the sharpener, maybe take a few close-up pics at different angles and post 'em here...maybe we can help you get that sorted out.

 

 

Eric

post #8 of 17

Looks great!

 

Using round for a lean pastrami is still on my bucket list.

 

I need to get off my butt!

 

Good luck and good smoking.

post #9 of 17

my wife say this as i was reading and said OMG yo gotta try that it looks delish

i agree with her man it looks mouth watering , gonna try this for sandwich day

post #10 of 17
Thread Starter 
Quote:
Originally Posted by forluvofsmoke View Post
 

Ah, that sounds like a good, solid machine, unlike mine (lots of plastic). Mine has a moderate serrated blade, of sorts. Maybe the blade style on mine is more of an all-purpose type, for cheese, cold meats, and whatever else you might want to toss through it. It's not real fast, but is relatively uniform. Your old blade is probably a straight fine edge, I'm assuming, so yeah, it probably needs a touch-up now and then to keep it happy. Hope you get it lined-out...I would love to have one of those old heavy-duty slicers...something along the lines of a 14"...ooooh, that would be sweet!!! (if only I had the space to put another slicer).

 

If you can't figure out the sharpener, maybe take a few close-up pics at different angles and post 'em here...maybe we can help you get that sorted out.

 

 

Eric

 

Thx Eric...Yeah...it's an old school straight blade for sure....I'm thinking the sharpening stones might be shot...I'm gonna try and slice some Lomo next weekend..we'll see what happens.

 

Quote:
Originally Posted by Venture View Post
 

Looks great!

 

Using round for a lean pastrami is still on my bucket list.

 

I need to get off my butt!

 

Good luck and good smoking.

 

Thx Man...I really like the larger (than brisket slices) for sammies. It's worth doing!

Quote:
Originally Posted by dreadylock View Post
 

my wife say this as i was reading and said OMG yo gotta try that it looks delish

i agree with her man it looks mouth watering , gonna try this for sandwich day

 

Thx Man....NIKE (just do it). You'll never go back.

post #11 of 17
 

 

 

Looks perfectly delicious! You are so fortunate to have a slicer. A good one costs more than a smoker!   102.gif

 

post #12 of 17
Thread Starter 

Top round pastrami again....I think i got it perfect this time;

 

 

Pop's brine with pickling spices...rubbed with BP & Perfect Pinch Italian seasoning...smoked over pecan @ 225f to IT 150F...seems better than the last attempt to 195F.

Into the fridge for slicing tomorrow!

Thanks for looking.

Dingo

post #13 of 17
That has some beautiful color to it.

What for pickling spices did you use?
post #14 of 17
nice smoke Dingo! Points for you! I like using top round for pastrami. Did your rub have juniper berries in it?
post #15 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post

That has some beautiful color to it.

What for pickling spices did you use?

Thanks...I used a proprietary blend sourced from the high end purveyor of herbs and spices "McCormacks" pickling spice:30: I know i should make my own...to many other project rolling right now.

 

Quote:
Originally Posted by dirtsailor2003 View Post

nice smoke Dingo! Points for you! I like using top round for pastrami. Did your rub have juniper berries in it?

 

Unfortunately not. I'm all out of Juniper right now...it's hard to get good herbs and spices here, waiting for a delivery.

post #16 of 17
[quote


Unfortunately not. I'm all out of Juniper right now...it's hard to get good herbs and spices here, waiting for a delivery.
[/quote]

Man I'll have to send you some rhe next time we go out and harvest! We missed the best time this fall. But I plan on getting some before summer!
post #17 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

[quote


Unfortunately not. I'm all out of Juniper right now...it's hard to get good herbs and spices here, waiting for a delivery.
[/quote]

Man I'll have to send you some rhe next time we go out and harvest! We missed the best time this fall. But I plan on getting some before summer!


That's awfully generous of you. If you find yourself with a surplus, i'll gladly take em off your hands. I can send you an insulated container with reverse postage and maybe something out of the "fridge" for your time. Thanks

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