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PASTRAMI FROM SCRATCH ON THE LANG - Page 3

post #41 of 55
Thread Starter 
Quote:
Originally Posted by Fletch View Post
 


So I got a beautiful smoked pastrami, good bark, good color, good texture and pull but woha way too salty!! The test fry was a touch salty but not bad. What did I do wrong? Should I soak in water overnight next time? Lessen the brine time? And any suggestions on what to make with really salty pastrami I got a couple pounds?? lol

 

Next time I would soak it longer.

Or next time you may want to try the dry cure method.

I think they pick up more flavor & mine wasn't salty at all.

With the kraut & swiss a reuben may hide the extra saltiness. Or some good hash might work.

How about pastrami chili?

I don't know, I'm sure you will find something to use it for.

 

Al

post #42 of 55

Off topic I tried to give points but do not know how.  A search said I should see a scale in the upper right of my post but I do not.

 

Am I too much of a noob to be giving points or what? haha.

post #43 of 55
Thread Starter 

There is a little green thumbs up at the bottom of each post.

Just click on the green thumb of the post you want to give points to and another box will pop up asking you for a comment.

You can add a comment or just click on add to reputation & the point will be awarded.

 

Al

post #44 of 55
Quote:
Originally Posted by NiceFly View Post
 

Off topic I tried to give points but do not know how.  A search said I should see a scale in the upper right of my post but I do not.

 

Am I too much of a noob to be giving points or what? haha.


That "scales" thing is the "OLD" instructions---Real Old.

 

Al gave you the new way---Easy to use.

 

 

Bear

post #45 of 55
Quote:
Originally Posted by SmokinAl View Post
 

 

Next time I would soak it longer.

Or next time you may want to try the dry cure method.

I think they pick up more flavor & mine wasn't salty at all.

With the kraut & swiss a reuben may hide the extra saltiness. Or some good hash might work.

How about pastrami chili?

I don't know, I'm sure you will find something to use it for.

 

Al

 

 

I did do they dry cure method. I just rinsed it after though. I guess I will soak a lot next time and change out the water. I was thinking in a chilli as well! Also mixed in a fretta. Probably could go in a pea or bean soup............

post #46 of 55
That's some great looking pastrami Al! What percentage of salt and sugar did you use with the cure calculator?

I have made corned beef and pastrami before with an equilibrium brine but I would like trying a dry brine like you did. Saves on fridge space :)
post #47 of 55

Thanks for the help with the points awarding.

 

Now I am off to brine a turkey.

post #48 of 55
Thread Starter 
Quote:
Originally Posted by Mike W View Post

That's some great looking pastrami Al! What percentage of salt and sugar did you use with the cure calculator?

I have made corned beef and pastrami before with an equilibrium brine but I would like trying a dry brine like you did. Saves on fridge space :)

 

Hey Mike,

 

Not only does it save on space, but I think you get a better flavor with the dry cure.

 

2% salt, 1% sugar.

 

Let me know how yours turns out!

 

Al

post #49 of 55
Will do, thanks again Al!
Quote:
Originally Posted by SmokinAl View Post

Hey Mike,

Not only does it save on space, but I think you get a better flavor with the dry cure.

2% salt, 1% sugar.

Let me know how yours turns out!

Al
post #50 of 55


That is a great recipe Al. Very tasty!
post #51 of 55
Thread Starter 
Quote:
Originally Posted by Mike W View Post



That is a great recipe Al. Very tasty!

Ha Ha, I'm glad you enjoyed it!

Your sammie looks fantastic!

Al
post #52 of 55

Al - Im moving on with this addiction of smoking and gonna do this recipe next week or so. Thanks for the post

post #53 of 55
Thread Starter 
Quote:
Originally Posted by tjdcorona View Post
 

Al - Im moving on with this addiction of smoking and gonna do this recipe next week or so. Thanks for the post

 

I'm glad I could inspire you to do different things.

 

Let me know how it turns out, better yet start your own thread & give us your experience.

 

Al

post #54 of 55
Al,
Look amazing. My mouth is watering This will be my next venture on my Lang. What kind of wood did you use? And did you find that the French onion soup softened the bark in the pan too much?
post #55 of 55
Thread Starter 
Quote:
Originally Posted by Vinny Mozz View Post

Al,
Look amazing. My mouth is watering This will be my next venture on my Lang. What kind of wood did you use? And did you find that the French onion soup softened the bark in the pan too much?

 

I use oak & hickory, because it's easy to get around here.

No it didn't soften the bark at  all, but when you use a pan, obviously there won't be any bark on the bottom.

The top & sides stay nice & crispy.

 

Al

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