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Making Some Pastrami

post #1 of 19
Thread Starter 

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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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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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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Pumped full with the brine.

 

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Rubbed and placed in a 1 gallon zip lock bag.

 

Make : Apple Model : iPhone 6 ExposureTime : 0.033333 FNumber : 2.200000 ExposureProgram : 2 ISOSpeedRatings : 250 Shutter Speed : 1/30 sec F-stop : F2.2 BrightnessValue : 1.627644 ExposureBiasValue : 0.000000 MeteringMode : 5 Flash : 16 FocalLength : 4.150000 MakerNote : 65 112 112 108 101 32 105 79 83 0 0

 

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

Will be smoking it next Sunday.

post #2 of 19
popcorn.gif
post #3 of 19
Good recipe... Great way to cure from the inside and out.... That should make some excellent strami.....
post #4 of 19
Thread Starter 

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

post #5 of 19
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........
post #6 of 19
Thread Starter 

2.99! Damn. They're 4.99 here.

post #7 of 19
Thread Starter 

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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Make : Apple Model : iPhone 6 ExposureTime : 0.033333 FNumber : 2.200000 ExposureProgram : 2 ISOSpeedRatings : 250 Shutter Speed : 1/30 sec F-stop : F2.2 BrightnessValue : 1.186265 ExposureBiasValue : 0.000000 MeteringMode : 5 Flash : 16 FocalLength : 4.150000 MakerNote : 65 112 112 108 101 32 105 79 83 0 0

 

Fired up the charcoal.

 

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Leftover coals from last smoke.

 

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Sitting at 250.

 

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Smoking with pecan.

 

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Corned beef goes in the smoke.

 

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Be back in a couple hours.


Edited by alelover - 3/22/15 at 10:38am
post #8 of 19
Looks amazing mate!
post #9 of 19

Nice Looks Great

 

Gary

post #10 of 19

:popcorn

post #11 of 19
Thread Starter 

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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post #12 of 19

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

 

Gary

post #13 of 19
Thread Starter 

Slicing time.

 

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Make : Apple Model : iPhone 6 ExposureTime : 0.033333 FNumber : 2.200000 ExposureProgram : 2 ISOSpeedRatings : 160 Shutter Speed : 1/30 sec F-stop : F2.2 BrightnessValue : 1.801761 ExposureBiasValue : 0.000000 MeteringMode : 5 Flash : 16 FocalLength : 4.150000 MakerNote : 65 112 112 108 101 32 105 79 83 0 0

 

Make : Apple Model : iPhone 6 ExposureTime : 0.066667 FNumber : 2.200000 ExposureProgram : 2 ISOSpeedRatings : 320 Shutter Speed : 1/15 sec F-stop : F2.2 BrightnessValue : 0.210161 ExposureBiasValue : 0.000000 MeteringMode : 5 Flash : 16 FocalLength : 4.150000 MakerNote : 65 112 112 108 101 32 105 79 83 0 0

 

Wife went the Reuben route.

 

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Grilled Pastrami and Swiss. Oh so good.

 

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post #14 of 19

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

post #15 of 19
That looks amazing. I'm going this route next payday! Thanks for the rub recipe!
points.gif
Edited by RMMurray - 3/26/15 at 3:56pm
post #16 of 19
Looks good enough to eat Scott......
post #17 of 19

Nice Job, Looks great points1.png

 

Gary

post #18 of 19
Thread Starter 

Ahhh Pastrami. The gift that keeps on giving.

 

 

 

post #19 of 19

Looks great! Thumbs Up

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