Making Some Pastrami

alelover

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• Mar 15, 2015

• #1

Saw this Sirloin Tip at the Harris-Teeter and thought it may make a good pastrami.

2.8 pounds. Requires .56 tsp of Cure #1.

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• alelover
• Mar 15, 2015

Mixed up a rub.

1 tsp freshly ground black pepper
1 tsp course ground coriander
1 tsp onion powder
1/3 tsp Cure #1
1 TBS Brown Sugar
1 TBS Salt
½ tsp Paprika
1 tsp garlic powder

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• alelover
• Mar 15, 2015

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• alelover
• Mar 15, 2015

Made some brine to pump into it.

• 1 C. Clean Water (such as spring water)
• ¼ tsp Cure #1
• 1 tsp Salt
• ½ TBS Brown Sugar
• 1 tsp Powdered Garlic
• 8 Allspice Berries (Crushed)

Combined the above ingredients and warmed to dissolve.  Refrigerated until very cold (about 40° F). Strain. Pump the meat full with the brine.

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• alelover
• Mar 15, 2015

Pumped full with the brine.

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• alelover
• Mar 15, 2015

Rubbed and placed in a 1 gallon zip lock bag.

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• alelover
• Mar 15, 2015

I will be turning and massaging it at least once a day.

Will be smoking it next Sunday.

 

Rafter H BBQ

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• Mar 15, 2015

• #2

:popcorn

 

daveomak

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• Mar 15, 2015

• #3

Good recipe... Great way to cure from the inside and out.... That should make some excellent strami.....

 

alelover

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• Mar 15, 2015

• #4

Thanks Dave. Next week I'll rub it with this and smoke with Pecan.

½ tsp Paprika

½ tsp Garlic Powder

1 TBS crushed Coriander

1 TBS Juniper Berries crushed

2 tsp Freshly Crushed Black Pepper

 

daveomak

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• Mar 15, 2015

• #5

We've got 3 $2.99/# CB cooking now... they will be sliced and vac packed for sammies in the future..... BUT.... now I've got to go get a few more for strami..... Thanks for the push........

 

alelover

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• Mar 15, 2015

• #6

2.99! Damn. They're 4.99 here.

 

alelover

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• Mar 22, 2015

• #7

Smoking Day. Rinsed the corned beef that's been curing for 8 days. Rubbed it all over with

½ tsp Paprika

½ tsp Garlic Powder

1 TBS crushed Coriander (Toasted)

1 TBS Juniper Berries crushed (Toasted)

2 tsp Freshly Crushed Black Pepper (Toasted)

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• alelover
• Mar 22, 2015

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• alelover
• Mar 22, 2015

Fired up the charcoal.

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• alelover
• Mar 22, 2015

Leftover coals from last smoke.

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• alelover
• Mar 22, 2015

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• alelover
• Mar 22, 2015

Sitting at 250.

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• alelover
• Mar 22, 2015

Smoking with pecan.

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• alelover
• Mar 22, 2015

Corned beef goes in the smoke.

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• alelover
• Mar 22, 2015

Be back in a couple hours.

 

Last edited: Mar 22, 2015

ewanjackson

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Mar 21, 2015

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• Mar 22, 2015

• #8

Looks amazing mate!

 

gary s

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• Mar 22, 2015

• #9

Nice Looks Great

Gary

 

chewmeister

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• Mar 22, 2015

• #10

 

alelover

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• Mar 22, 2015

• #11

The finish product. Was in for 5 hours at 250 mostly. Never below 225. IT was 165. It's resting now.

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• alelover
• Mar 22, 2015

 

gary s

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• Mar 22, 2015

• #12

Nice looking hunk of meat, can't wait to see if sliced

Gary

 

alelover

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• Mar 26, 2015

• #13

Slicing time.

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• alelover
• Mar 26, 2015

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• alelover
• Mar 26, 2015

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• alelover
• Mar 26, 2015

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• alelover
• Mar 26, 2015

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• alelover
• Mar 26, 2015

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• alelover
• Mar 26, 2015

Wife went the Reuben route.

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• alelover
• Mar 26, 2015

Grilled Pastrami and Swiss. Oh so good.

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• alelover
• Mar 26, 2015

 

• 

Reactions: rmmurray and gary s

mds51

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Nov 10, 2011

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Oklahoma City

• Mar 26, 2015

• #14

Nice Job on the Sirloin Roast. You have given me some good ideas on Pastrami made from other cuts beside brisket that is off the wall on pricing right now at our local stores.

mds51

 

rmmurray

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• Mar 26, 2015

• #15

That looks amazing. I'm going this route next payday! Thanks for the rub recipe!
:points:

 

Last edited: Mar 26, 2015

daveomak

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• Mar 26, 2015

• #16

Looks good enough to eat Scott......

 

gary s

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• Mar 26, 2015

• #17

Nice Job, Looks great 

Gary

 

alelover

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• Mar 28, 2015

• #18

Ahhh Pastrami. The gift that keeps on giving.

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• alelover
• Mar 28, 2015

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• alelover
• Mar 28, 2015

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• alelover
• Mar 28, 2015

 

chewmeister

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• Mar 29, 2015

• #19

Looks great!