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PWE Pastrami Finally Done! The Slices and the Sandwich! - Page 2

post #21 of 61
Thread Starter 

Hold on to your hats. Can you take the excitement?

 

It is day 4 and I pulled the brisket flat out and injected it with brine.

 

 

If you're having palpitations, don't say I didn't warn you.

 

Disco

post #22 of 61
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

I'm in too!

 

:popcorn

 

Al

Thanks, Al!

post #23 of 61

*dies from suspense*  :icon_eek:

post #24 of 61

I was going to wait til it was done,but decided to get in line

Richie

post #25 of 61
Thread Starter 
Quote:
Originally Posted by Smokin Kat View Post
 

*dies from suspense*  :icon_eek:

Har! Sadly, it doesn't get much more exciting.

 

Quote:
Originally Posted by tropics View Post
 

I was going to wait til it was done,but decided to get in line

Richie

Welcome aboard, Richie.

 

Disco

post #26 of 61
OK, I'm a bit late, but I'm paying attention now.
I love Pastrami, and since I first made my own, I've never paid $11 a pound since!
I do it a bit differently, but I love new ideas..

popcorn.gif
post #27 of 61
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

OK, I'm a bit late, but I'm paying attention now.
I love Pastrami, and since I first made my own, I've never paid $11 a pound since!
I do it a bit differently, but I love new ideas..

popcorn.gif

Different is good! 

post #28 of 61
Thread Starter 

On day 10 I have taken the beef out of the brine and rinsed it lightly.

 

 

For every kg of beef, I measured the following:

 

20 ml peppercorns

20 ml juniper berries

12 ml whole coriander

 

For the poor people who don't do metric, this works out to the following per pound:

 

2 teaspoons peppercorns

2 teaspoons juniper berries

1 teaspoon whole coriander

 

For my 2.3 kg brisket, I measured 50 ml each of the peppercorns and juniper berries and 30 ml of the coriander.

 

I ran each through a coffee grinder with just 2 or 3 quick pulses. You just want to break a few of the seeds, not grind them.

 

 

I mixed them all together and rubbed them onto the brisket flat.

 

 

I wrapped it in plastic wrap and it will go in the fridge for two days.

 

 

See you in two days!

 

Disco

post #29 of 61

That must smell so good! 

post #30 of 61
Thread Starter 
Quote:
Originally Posted by Smokin Kat View Post
 

That must smell so good! 

Hm. Pastrami cologne?

post #31 of 61
Thread Starter 

After two days wrapped in the spices, I unwrapped the brisket flat and patted it dry with paper towel.

 

 

A side story. Our old kitchen range packed it in. We went to get a new one. She Who Must Be Obeyed picked out a $2,000 new range. I started to whine but my smoking gear was raised and discretion became the better part of valour.

 

However, the new range has a great feature. You can set it as low as 145 F. I put the brisket in for an hour and it perfectly dried the surface. This will be used a lot. Obviously, She Who Must Be Obeyed was right. Please let her know I said that.

 

 

I had preheated my pellet smoker to 230 F and fired up the A-Maze-N tube smoker with apple pellets. I put the brisket in and smoked to an internal temperature of 150 F. That took about 4 hours.

 

 

 

I put it over simmering water, covered for 3 hours.

 

 

 

I like to let my pastrami cool before slicing it as I do it by hand with a ham slicer knife and it is easier to carve. If I want to serve it hot, I just heat up the slices in the microwave with a little water. So, the pastrami carving will have to wait for another day. I let it cool, covered it with plastic wrap and put it in the fridge overnight. Of course, I had to cut a corner off and try it. I am only human.

 

 

post #32 of 61

This has been a great ride so far, and you are quite the tease!

 

Excellent work so far, and a very nice step by step presentation.

post #33 of 61
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

This has been a great ride so far, and you are quite the tease!

 

Excellent work so far, and a very nice step by step presentation.

Me a tease? Har!

post #34 of 61

Looking real good now

Richie

post #35 of 61
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Looking real good now

Richie

Thanks, Richie. The sample tasted great but I want a sandwich. I have friends coming over to share the slicing. 

 

I love smoking food but the waiting can be tough! It is teaching me patience.

 

Disco

post #36 of 61
Quote:
Originally Posted by Disco View Post

Thanks, Richie. The sample tasted great but I want a sandwich. I have friends coming over to share the slicing. 

I love smoking food but the waiting can be tough! It is teaching me patience.

Disco
You already have patience, Disco. I would have cut a whole slice with some fat on it biggrin.gif
Dan
post #37 of 61

D, We as your online friends are all waiting for our invite to the big slice ! :icon_biggrin: Excellent post and thoroughly enjoyable read !

post #38 of 61
Thread Starter 

Finally, time to slice the pastrami. Some friends came over and the deal was they buy the rye bread and I'll supply the pastrami.

 

The slicing:

 

 

 

 

 

I heated some up in a covered casserole with a couple of tablespoons of water and we get, the sandwich!

 

 

The Verdict

 

I really love this pastrami recipe. It is rich and meaty with a slight floral touch from the juniper berries. There is a problem with the pastrami being this good. I bag some of the pastrami with my Foodsaver for future sandwiches. By the time we had eaten our fill, there wasn't much left!

 

 

Disco

post #39 of 61
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post


You already have patience, Disco. I would have cut a whole slice with some fat on it biggrin.gif
Dan

 

Har! It was heard not to just start slicing!

Quote:
Originally Posted by CrazyMoon View Post
 

D, We as your online friends are all waiting for our invite to the big slice ! :icon_biggrin: Excellent post and thoroughly enjoyable read !

You're really kind CM! The big slice is up!

post #40 of 61

Disco that is perfect color and I like the knife work.Points

Richie

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