4pogo7
Smoking Fanatic
That looks awesome! I have never made it and its been a long time since I have even eaten any. I need to change that!
4PG you can make your own from scratch or cheat a little,and use a corned beef that you soaked the salt out of,thanks for the point.
That looks awesome! I have never made it and its been a long time since I have even eaten any. I need to change that!
Case thanks we are truly enjoying this,tonight it will be a Ruben Thanks for the point
Tasty looking pastrami! Nice smoke!
Not much to show in a step by step,make your brine use Pops less the sugar add 3 TBSP pickling spice per each half gal. I use the 2 gal bags with a half gal of brine for mine.
Great job love pastrami. Did this a few years ago with a piece of deer meat turn out great got recipe from Emeril don't know where that is now. How about giving us a step by step.
HS Forgot to mention that the brine should be simmered for 15 to 20 min. then cooled before adding the cure #1.
Great job love pastrami. Did this a few years ago with a piece of deer meat turn out great got recipe from Emeril don't know where that is now. How about giving us a step by step.
Pops recipe on site here?
HS Forgot to mention that the brine should be simmered for 15 to 20 min. then cooled before adding the cure #1.
Richie
I still use the search engine for it. http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
Pops recipe on site here?
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
Pops recipe on site here?
once I pull it from the brine it gets rinsed and soaked (for sodium reasons) then I dry it and the only coating I put on is a little salt and a tremendous amount of CBP rubbed in well then off to the smoker.
Looks fantastic. Took my first shot at it a few weeks ago with corned venison I had left over in the freezer. Used a basic rub I had leftover in the cupboard. Ended up tasting great but I would like to make my own pastrami specific rub. Any suggestions??
Use the same brine recipe and make your own corned beef. Like the pastrami, you''ll never go back to store bought again!!
Tom I have made these from store bought Corn Beef,this is way better,so when you get to make it.Mrs OS may change her mind about it.Thanks for the point
Richie
I grind 50/50 black peppercorns and coriander and apply liberally. Personally, I like the heat component of the black peppercorns in combination with floral notes in the pickling spices/brine.
Looks fantastic. Took my first shot at it a few weeks ago with corned venison I had left over in the freezer. Used a basic rub I had leftover in the cupboard. Ended up tasting great but I would like to make my own pastrami specific rub. Any suggestions??
Thanks for the link not real good with computer to understand what the search engine is.
Thanks for the link I'm not real good with a computer not sure what the search engine is.
I still use the search engine for it. http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
At the top of the web page(highlighted in the image below, inside the red box.), there's an area to type keywords(i.e. Pop's Brine) to search the site.
Thanks for the link I'm not real good with a computer not sure what the search engine is.
look at the top of the page. on the left side you will see the search bar.
Thanks for the link I'm not real good with a computer not sure what the search engine is.
Sorry for the delay my PC crashed last week,I am still searching for disk with some files.
Great job love pastrami. Did this a few years ago with a piece of deer meat turn out great got recipe from Emeril don't know where that is now. How about giving us a step by step.
Pastrami Rub
Looks fantastic. Took my first shot at it a few weeks ago with corned venison I had left over in the freezer. Used a basic rub I had leftover in the cupboard. Ended up tasting great but I would like to make my own pastrami specific rub. Any suggestions??