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Unsmoked Pastrami Experiment, gelatin injection

post #1 of 5
Thread Starter 

Picked up a corned piece of brisket flat on sale the other day. Decided to try something I've been wondering about. I decided to inject it with a mixture of beef broth and gelatin. Ideally, I wanted to try this one a regular, uncured brisket, but this was on sale, so I went with it. Since collagen breaks down into gelatin, I was thinking adding a little extra might not be a bad thing.

Anyway, onto the pics.



Not a bad deal, got it on the day it expired. Since it's cured, I wasn't too worried.



Soaked for 24 hours with 3 or 4 water changes to get rid of the salt.


Rubbed it with a mixture of salt, pepper, coriander, juniper, bay, mustard seed and clove.


Ready to go in the oven. (Sorry, but nobody was around and I didn't feel like sitting around the park by myself for several hours)



Didn't get any pics of the injection, but it was 1 package unflavored gelatin in 2 cups beef broth. Gelatin was bloomed and melted according to the directions. I injected immediately before I put it in the oven, so wasn't worried about a slightly warm injection.



took it out at 170ish and wrapped it in parchment paper.





Final temp was 203. It was delicious. Quite juicy and tender. The gelatin may or may not have made a difference, but I've had a hard time with flats in the past. always came out dry. Oven temp was 325˚, total time was right around 3 hours. Meat was 2.54lbs. I'd say it was a success.

Edited by Mdboatbum - 8/26/14 at 9:59pm
post #2 of 5
Cool idea. I'd be curious if there is signs of the gelatin, and the taste/mouth feel when its eaten cold.
post #3 of 5
Thread Starter 
I was curious about the same thing, but didn't really notice it in a sandwich yesterday. My wife had one and heated up the pastrami and said it was still really juicy. What I should have done is cut the thing in half and injected only one half, but I didn't think of it.
post #4 of 5
Thread Starter 
The more I think about it I think the gelatin did make a difference. While it was hot, there was definitely more of a lip smacking unctuous mouth feel than I've had with other pastrami I've made from flats. When it was cold, it was maybe a tad firmer than usual, but not a huge difference. With a point I don't think it would make as much of a difference and probably wouldn't be necessary. Definitely going to try this one again and do a side by side comparison.
post #5 of 5

That looks amazing.  Thanks for the experiment and the pics!!!



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