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Veal Pastrami

post #1 of 9
Thread Starter 
Our local Shoprite advertised veal breasts for $.99lb. I had wondered for a while now what veal pastrami would be like so I figured I would give it a shot.

I made a batch of cure to inject it with.

Followed the methods on this site except for the final rub before smoking...

The cure was
2C water
1T brown sugar
1t granulated garlic

Injected it with as much as I could and then rubbed down.
The rub

1T brown sugar
1T granulated garlic
1/2T paprika
1/2T black pepper
bit of coriander
few shakes of onion powder (didn't really measure the last few ingredients)
All was ground up, rubbed into the veal and wrapped for the night massaging occasionally.

24 hours later I took it out of the vacuum seal, rinsed and added a rub of black pepper, coriander and a touch of granulated garlic.

Into the smoker at 225 over oak and pecan until it hit 160. Spritzed with raspberry Snapple.

Allowed it to cool, wrapped in foil and back into the fridge until the next day.

Into a pot with an inverted strainer, covered and reheated for 2 hours with steam.

Very fatty so I pulled out the meaty bits and saved the scraps for the mule for dinner tonight (my dog).
When I had enough for a sandwich I piled the meat onto rye bread with some chipotle mustard, slice of provolone and slice of habanero jack cheese.
Almost forgot to get a final picture, had a few drinks and almost burnt the bread but it turned out great.

It had all that great pastrami flavor and just fell apart in your mouth, so very tender.
Made sure to save a chunk so I can try doing veal pastrami hash later on.

Thanks for looking.
post #2 of 9
Looks awesome! I like my grilled sangwiches with a little burn for flavor. Veal is so tender and that just looks perfect. points.gif
post #3 of 9
You only cured it for 24 hours? I'm thinking a piece of whole meat that large would take a few days. I like the experiment though.
post #4 of 9
Man that sounds great and also looks good to that was a fatty chunk of what looked like ribs nowwas it? But would you do it again ?Around us in the south veal in expensive.
post #5 of 9
Hey Jim, that's one excellent sandwich you made and a great tutorial on the process. Not big into veal over here, but your post sure had me dying for a sandwich just like yours!

post #6 of 9
Thread Starter 
It actually looked bigger in the pics than it did, vacuum sealing and injecting helped get that cure deep into the meat.
Wasn't sure how deep it would go but it worked out great.

Yeah they were ribs, I cut the breast from them.
Would I do it again? Well it depends. With a better and less fatty cut then definitely I would, if I had to use the same fatty piece of meat then no I don't think I would.
I loved how tender it was but the amount of fat I removed compared to how much meat I got off of it wasn't really worth the bother, but it was an experiment after all.
post #7 of 9
Great post, pics and tutorial. It looks delicious.

Yeah the problem with veal breasts is that they are incredibly fatty. Looks like you managed to salvage the best part and it looks great PDT_Armataz_01_37.gif

Edited to add: I have the same can of paprika and recently popped it in the smoker and now it's smoked paprika
post #8 of 9
Looks Great Fire...
post #9 of 9
Besides being fatty it looked delicious.PDT_Armataz_01_37.gif
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