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My Pastrami

post #1 of 18
Thread Starter 
okay........all this talk lately of pastrami, got me and momma hungering.........so we picked up one.......MAN, has beef prices risen........a 5 lb brisket flat was about 3.50 lb.......ouch

Now, for you old timers.....I KNOW I include too many pictures in the steps.......but i do this for the newbies.........cuts down on questions..........BWAHAHAHAHAHA...........j/k guys.........

Okay, packaged flat picture........so you new guys now what to look for in a flat, and NOT a point........



I soaked the flat for about 40 hours to cut out the salt........some folks say that mite be too long, cause then the brisket has no salty flavor........I just salt, grab the kosher salt and add to the finished plated product.........



Patted dry, and then covered in CBP and Corriander



This next pic, I will be double posting........here and in the seafood area......this pastrami is being smoked today, to enjoy in a couple days.....tastes MUCH better rested in the fridge............so this is showing the shrimp we are smoking for toNITES supper.......Dingles shrimp recipe.......Brisket here was about 6 hours in



Pastrami sliced after a couple days rest in the fridge.............smoked at 250* using apple..........till internals of 165..........



REUBANS! ! ! .........thousand island, and kraut...........finest kind..........with some Hy-Vee Amercian Mac Salad........YUM



GOT to stop using black plates to take pics on
this is my third time doing it...........and trust me.........won't be the last........ENJOY!
post #2 of 18
Nice smoke Dude.
post #3 of 18
Excellent tutorial. It looks fabulous!
post #4 of 18
Nice job!PDT_Armataz_01_37.gif
post #5 of 18
Looks great WD...nice step by step. I love pastrami, but never really thought to make it. You got me wanting to try icon_smile.gif.
post #6 of 18
Looks great WD. If you want to use the black plates..... put a layer of green lettuce under the rest of the food, leaving only the outer edge of plate showing. Looks great.
post #7 of 18
Looks great Dude and nice easy to follow directions
post #8 of 18
as always d88de, your stuff looks great!!!!! nice job on qview as well, all this talk latley like you say also has me and prob others in interested in pastrami, great job!!!!
post #9 of 18
Mighty fine steve, an thanks fer the how to!
post #10 of 18
Great tutorial WD. You looked low on points, so I gave you some !!!
post #11 of 18
By golly I think you got it dude!! Great job......again.biggrin.gif
post #12 of 18
dude what else can one say,wow- just added this page to my favorites for later use .thanks and points to you. billPDT_Armataz_01_37.gif
post #13 of 18
Great photo essay WD. Too many photos..... I don't think that could really be a problemPDT_Armataz_01_37.gif
post #14 of 18
Nice job there Dude. Looks really tasty.
post #15 of 18
now im in the mood for pastrami. i stocked up on briskets during St. Pattys when they were on sale. I only have one left, I think today may be the day i clear my stock
post #16 of 18
You have inspired me to try my hand at pastrami.!! thank you.

It seems pretty cut and dry too huh.?

My wife went to the store to get me one.. Probably be smaller than 5# though. since its just the 2 of us. But, you think soaking it till tomorrow will be fine.?
post #17 of 18
Thread Starter 
it all depends on the brand Tbone.......some are saltier than others.......best way is after soaking abit, slice abit off and fry it up.......do the taste test...........if its fine, then you should do well.........its all a matter of taste......some like a saltier piece of pastrimi than others.......
post #18 of 18
Excellent looking pastrami, WD! It make the hot dog I had for lunch pale in comparrison.
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