Beef Navel Pastrami

[Schwarzwald Metzger]

I just got 3 untrimmed beef navels for pastrami. I trimmed one and it is curing now. I plan curing for 14 days.

What temp should I take the navel to in the smoker?

The plan is to use a meat slicer to cut it thin for sandwich meat. I was thinking of smoking it to 160, let it rest, then steam on smoker to an internal of 200.

Any thoughts or recommendations?

Thanks!

 

[TNJAKE]

Watching this. Have no advice though lol. I do have a navel dry curing for some beef bacon right now. 5 more days!

Can't wait to see what you turn out

 

[Schwarzwald Metzger]

Watching this. Have no advice though lol. I do have a navel dry curing for some beef bacon right now. 5 more days!View attachment 646383View attachment 646384

Can't wait to see what you turn out

That's a beautiful hunk of protein!

 

[indaswamp]

I'm no help on beef navel pastrami temp......but I'm along for the ride on this one....

 

[indaswamp]

Someone correct me here if I'm off....but isn't beef navel what they use for pastrami at Katz?

 

[TNJAKE]

Someone correct me here if I'm off....but isn't beef navel what they use for pastrami at Katz?

Correct

 

[Sven Svensson]

Yeah, I’m in. No help but I’m in.

 

[indaswamp]

Cool Jake....thanks for the verification.

I would suggest maybe looking up a Katz copy cat recipe since they use navel.....might find cook temps.....

 

[TNJAKE]

Cool Jake....thanks for the verification.

I would suggest maybe looking up a Katz copy cat recipe since they use navel.....might find cook temps.....

Serious eats has a good one

 

[Fueling Around]

Navel was the original pastrami cut from I don't remember what ethnic European region or culture.

Maybe you can find help over at the AmazingRibs forum. They have a great pastrami recipe

 

[Schwarzwald Metzger]

Someone correct me here if I'm off....but isn't beef navel what they use for pastrami at Katz?

From everything I have seen, it looks like Katz's Deli uses brisket.... I was watching a few videos on YouTube and looking at pictures customers took of their sandwiches and they all look like brisket... This is all coming from a guy that has never been there (me) and I may be wrong....

I think the ideal temp for bacon is in the 150s.... That maximizes the amount of fat and collagen left behind to be rendered when you fry it for breakfast..... But I am thinking that I want a more rendered fat and collagen version, like brisket (there is just so much fat on beef belly) it seems like it would be too rich if not rendered... I think I am going to treat it like a brisket when I smoke it this weekend..... But take it to 195 to maximize it's "structural integrity" so I can still run it through slicer.

I have two more 20 lbs bellies to test it on if this experiment is a bust.

I will post results.

 

[flatbroke]

Awesome

 

[TNJAKE]

From everything I have seen, it looks like Katz's Deli uses brisket.... I was watching a few videos on YouTube and looking at pictures customers took of their sandwiches and they all look like brisket... This is all coming from a guy that has never been there (me) and I may be wrong....

I think the ideal temp for bacon is in the 150s.... That maximizes the amount of fat and collagen left behind to be rendered when you fry it for breakfast..... But I am thinking that I want a more rendered fat and collagen version, like brisket (there is just so much fat on beef belly) it seems like it would be too rich if not rendered... I think I am going to treat it like a brisket when I smoke it this weekend..... But take it to 195 to maximize it's "structural integrity" so I can still run it through slicer.

I have two more 20 lbs bellies to test it on if this experiment is a bust.

I will post results.

How Katz's Deli Makes Their Perfect Pastrami

We set out to find out how New York's Katz's Deli makes their homemade pastrami.

www.seriouseats.com

 

[Schwarzwald Metzger]

How Katz's Deli Makes Their Perfect Pastrami

We set out to find out how New York's Katz's Deli makes their homemade pastrami.

www.seriouseats.com

Fascinating. Man that is some lean navel! Thanks for the article.

 

[DRKsmoking]

Watching for sure,

David

 

[tbern]

very interesting!

 

[SmokinAl]

Always thought Katz’s was brisket!
Learn something new here everyday!
Al

 

[TNJAKE]

Always thought Katz’s was brisket!
Learn something new here everyday!
Al

They use brisket for corned beef and navel for pastrami

 

[Schwarzwald Metzger]

They use brisket for corned beef and navel for pastrami

They basically cook their pastrami for 3-4 days..... Plus, it is so tender the cutters have to use special techniques to slice it and not shred it.... That tells me it's pre- resting temp is likely over 208..... By that logic, I think if I bring the navel to 200 I will be able to slice in my deli slicer..... Especially after a cooling off period in my fridge.

Do you think that will work?

This will be fun.

 

[indaswamp]

That tells me it's pre- resting temp is likely over 208.....

Ya just have to keep the INT above 180*F for the collagen to break down......FWIW..........