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Pastrami from scratch!

post #1 of 17
Thread Starter 
Had a packer in the freezer and I've been wanting to do a strami from scratch. Buying the Corned Beef is just sooooo easy. But around here Corned Beef has been running $4.89 and you can get a packer for well under $2.00 so I thought it would be worth trying.

First thing I did was mess up a little on seperating the point from the flat. Checked the post out concerning this and got my start but still ended up cutting it wrong. It is one of those things that after you do it once and see what's goin on, it's easy the second time. I won't have a problem with it again.

Weighed out the pieces of brisket and applied the TQ according to instructions. I didn't add any seasoning to the cure. Just plain ol TQ. After rubbing it in really good I wrapped the brisket in plastic and into the fridge for 5 days.

When I unwrapped them and took a slice for the fry test, I noticed there was quite a bit of difference in the outside color and the inside. I was afraid that the cure hadn't gone completely through the meat. According to instructions it should have but I was skeptical. I did a fry pan test (Thanks Ron Man) and it was not too salty... tough as shoe leather but the saltiness was ok so no soak. I just washed them down really good with cold water to get any TQ off the meat. Pulled out my seasonings and slammed it to the brisket. The small bottles are Corriander, Juniper Berrys, and Pickling Seasoning.

I don't remember exactly what time I got this on. Sometime around 1 or 2 PM. Used a mixture of wood chips that I have. Some hickory, apple and mequite mixed up and I'm sure some stray chips I've dumped in there. I like it all and I'm trying to get rid of this rogue bag of chips. I had to leave late in the evening so I set the MES on 210 and left. When I got home around 9:00 I pulled them and wrapped them in foil with some cherry juice I had in the fridge. They were sitting on about 180. I ended up pulling the brisket at around 2:30 AM and I put them in foil... layed them in a dish covered with some paper towels, wrapped foil over the dish and into the fridge. Didn't have the time to let it cool before hitting the fridge. They were pushing 200 degrees at this point.

I did a little taste test and it was really good. Couldn't wait to get one sliced up this morning. It was like cutting butter. I usually only take the strami to 180... pull and slice it really thin but I'm taking this out of town with me and won't have my slicer so I took it on up to 200. The point is much more tender than the flat. Red says it's the best she ever tasted so that closes the deal for me. I'll definitly be doing this again. It was so simple and the outcome is well worth the wait. If this thing didn't cure completely you would never know it by the taste or the texture.

This picture was taken cold out of the fridge. You can imagine what this is going to be like steamed up layin on a piece of pumpernickel with swiss cheese melted over the top..... dang... I gotta go. It's lunch time.

Thanks for checkin out my QVIEW.
post #2 of 17
It really does have a great color to it. Now I am starving for a sammich. points.gif
post #3 of 17
It looks awesome!!! How was the spice I find it hard to get the spices farther than the outside if I don't add them with the cure so I'm wondering how yours did and your thoughts on it
post #4 of 17
Holy cow. That looks amazing man!

points.gifto you for sure for doing this from scratch.
post #5 of 17
Thread Starter 
The flavoring is outstanding. I was a little concerned about that as I had already put the brisket in cure without the spices and I read posts that showed the spices added with the cure. I'm very pleased with the flavors and my thinking is the seasoning on the outside compliments the meats flavor inside. I always add seasoning to my cure doing the CB and have been pleased with the outcome. But I have to say this is one I don't think I'll change. I might add the seasonings in the cure on one to compare but I'm really impressed with the flavor on this one.
post #6 of 17
Wow Dave, beautiful color.
Looks like it came out really good. Making me jealous, mine still has to sit until tomorrow before I can smoke her up.
My first time as well so I'm crossing my fingers.
Great job!
post #7 of 17
Wow, Dave, glad it turned out so good, I was rooting for you.PDT_Armataz_01_37.gif
post #8 of 17
Thread Starter 
Thanks. Ron Man held my hand through my first strami with corned beef and I've never looked back. Smoke to 155-160.... foil with liquid.... for slicing take to at least 180. I've found I like mine closer to 200 if I'm going to let it cool down before slicing. Let us know how it turns out.

You and Red both!
post #9 of 17
Man....that is just nice!
post #10 of 17
Congratulations looks like you have it down pat. It sure looks delicious.
post #11 of 17
Very nice pastrami, Pig! My son is impressed and was fascinated that brisket can be pastrami too. Now he wants one! He said your's looked really tasty and good enough to reach into the computer for. POINTS!
post #12 of 17
Great job Dave..got to try one of these PDT_Armataz_01_34.gif
post #13 of 17
Pig, I can't even find the words to properly describe that!!!!
Beautiful marbling.....Mmmmmmmmmm points.gif
post #14 of 17
Looks fantastic, I would have left out the lemon pepper. However I do fry flat fish with it all the time.
post #15 of 17
woops double post
post #16 of 17
That just plane looks good!
post #17 of 17
PigniIt, your pastrami looks fantastic. Wonderful color and fat content. Great job
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