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Pastrami From Scratch W/Qview

post #1 of 31
Thread Starter 
We are not too fond of brisket here but I picked up a nice 9 pounder at Sam's a few weeks ago, good price and I couldn't pass it up. Since we love Pastrami I thought I would convert the brisket to Pastrami. I started the cure on Sunday.

Nice score $1.25 a pound.

Little fatty but not bad.

Trimed some fat.

The other side.

8 TBS Tender Quick.

Both sides and wrapped.

Took it out tonight and rinsed. Rubed both sides with the above.

Carol likes the peppery taste without the usual spices so I just use that Weber Black Peppercorn marinade, Lemon Pepper and granulated Garlic.

It went in the MES 40 minutes ago and are at 80' now.

More later.

Thanks for lookin'!
post #2 of 31
Great looking start as usual Ron
Thanks for taking the time to take all of the pics and posting
post #3 of 31
Man thats a great looking corned beef and soon to be pastrami. You off to a great start and I will keep a close eye on this one Ron. You the Man.
post #4 of 31
Looks Great Ron, Keep us updated...
post #5 of 31
Holy smokes Ron! Great looking brisket, pastrami and method, too. Incredible coincidence I started my first today as well, and from a packer too.

Looking forward to your cooking and results, so far your pastrami is mighty fine!

post #6 of 31
Thread Starter 
Yea, I think we were thinking alikebiggrin.gif.

Here it is at 150', I think a stalll is in order. Shot up awful quick after only 2 hours.

Good luck on yours man.
post #7 of 31
So you just rubbed with TQ and let it sit in the fridge?? For how long
post #8 of 31
Nice score you got there, they had it for $2.99/lb here the other day in SE MI. Pastrami is the best thing I've smoked yet I think, my co-workers sure look forward to my Facebook posts when I mention it. icon_cool.gif
post #9 of 31
Thread Starter 
About 4 - 5 days.

I'll slice it later and post some pics. Gotta go to work now.
post #10 of 31
Nice score Ron. PDT_Armataz_01_34.gif
post #11 of 31
Well it looks like it's "do it youself" pastrami weekend. Nice work.

points.giffor the effort.
post #12 of 31
Looks like the start of something good , Hope you bought a few for that price.
post #13 of 31
Thread Starter 

Now This Is Some Pastrami - The Best Ever

That was the only one I could find in that weight range, the rest were 12# and up.

Seeing as though this was my first from scratch, not a corned beef brisket it was, in OUR opinion the best ever.

Ready for slicing.

Paper thin. I turned 2 slices on their sides curled up, can you see them?

It was very lean.

Getting all bagged up.

I took it out Sat AM after being in the MEs at 170" all night, and refrigerated it. I thought it may be a little tough with a fork, so I braised it last night at 185' for a couple hours and chilled it again, and sliced it just now.

It is very good and with that rye bread with caraway seeds from Kroger, some cheese, horseradish sauce, and grilled, it will be awsome. We haven't even tried it warmed up yet, and I personally think that is when it tastes the best and the flavors really come through.

Gotta start the next project, Sam's Chicken.

As always, thanks for taking the time to look at my Qview.
post #14 of 31
you and Rivet have done it....I'm gonna take out my packer and make some pastrami !PDT_Armataz_01_34.gifpoints.gif
post #15 of 31
Awesome pastrami post Ron! Great thin slices and beautiful color throughout.
Makes such a big difference curing your own. Still haven't made it out to pick up a packer since Dan sent me some of his juniper berries, wish I had started my strami along with you guys, oh well...look for it in about a week PDT_Armataz_01_12.gif
post #16 of 31
Nice one Ron! It's kind of strange, I started seriously thinking about doing a strami from scratch myself a few weeks ago. Then, after the big success with last days-off's smoke of CB, cured sausages & jerky, I knew it was time for pastrami.

Gotta wait 'til things are lined out a little better here at home so I can make it to Sam's...my wife says she might take the kids with her next weekend and hit Sam's...hope so...I'm hungry for strami!

You got a good price on yours @ $1.25/lb, I've been paying $1.88 at our closest Sam's for single packers. They never seem to go on sale that I've ever heard about.

Anyway, looks quite tasty indeed!

Looks like you got a nice even cure with straight dry TQ. I was thinking of brine curing mine. Dry curing doesn't take as long from what I've read, though...maybe I'll give that a shot, 'cause your's worked out fine.

Thanks Ron!

post #17 of 31
You sure did get a good proce at $1.25/lb....haven't seen that around here in ages.

Very, VERY nice pastrami, Ron! slices looked beautifully thin and the perfect color, very lean as you said. Definitely think that that is the way to go as far as pastrami's concerned. That point end sitting on your new slicer really showed off your rub and spices. Well done and I bet you are sure glad you bought that new slicer, too.

Thanks for posting your pictures, already craving pastrami and swiss!

Well earned points for the tutorial and effort!

post #18 of 31
Thread Starter 
Thank you.

The slicer works flawlessly, never skiped a beat.

We were very happy with the out come of this batch, I wish I could have found more at that price.
post #19 of 31
Pastrami Looks great Ron...PDT_Armataz_01_37.gif
post #20 of 31
That looks great! I really need a slicer.
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