Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Schwarzwald Metzger

    Beef Navel Pastrami

    Thanks man!
  2. Schwarzwald Metzger

    Beef Navel Pastrami

    The bark is the star of the show... Note how well it held up.
  3. Schwarzwald Metzger

    Beef Navel Pastrami

    Gents, sorry that didn't plate it up, but this pastrami sliced thin, fan fried, and thrown on some rye with mustard is spectacular. Thanks for all the advice, I count this as a win and will be doing it again with a few variations and tweaks.
  4. Schwarzwald Metzger

    Beef Navel Pastrami

    Thanks for the tips. I do want to try a dry cure with it.
  5. Schwarzwald Metzger

    Beef Navel Pastrami

    https://heights-meat-market.square.site
  6. Schwarzwald Metzger

    Beef Navel Pastrami

    The 3 I got were approximately 20 lbs a piece Hell ya brother.
  7. Schwarzwald Metzger

    Beef Navel Pastrami

    The 3 I got were approximately 20 lbs a piece.
  8. Schwarzwald Metzger

    Beef Navel Pastrami

    I got it from Heights Meat in Brandon, Florida. It comes completely untrimmed. I like to trim up meat so it doesn't bother me.
  9. Schwarzwald Metzger

    Beef Navel Pastrami

    Thanks man. I'm also going to remove all fat from top and bottom of the next one I make before brining it..... This time around I only removed all fat from bottom. In my opinion, 200 is the perfect temp for it. It holds together well. As far as the to-slice one goes, I'm waiting for temp...
  10. Schwarzwald Metzger

    Beef Navel Pastrami

    Very, very juicy. Cure went all the way through. The next one I make I will have it in brine for 3 weeks, as I want it saltier..... Or I can just put salt in rub ( which I didn't this time) I did a total JV move and sliced with grain.... But it was still extremely tender I believe the...
  11. Schwarzwald Metzger

    Beef Navel Pastrami

    I pulled second belly at 198. Let rest for 30 minutes (I couldn't wait any longer).
  12. Schwarzwald Metzger

    Beef Navel Pastrami

    Just pulled the smaller one at 197..... Very jiggly. I'm going going to let it cool down in fridge to make cutting with slicer easier. The larger one I am going to attempt to cut by hand.... It's at about 185 now.
  13. Schwarzwald Metzger

    Beef Navel Pastrami

    Just put them in the oven. Decided on 300 degrees. Put water in each pan, put meat on cooling rack over water, tightly covered meat with foil..... I was careful to ensure foil doesn't touch meat. Now I am just waiting for them to hit 200.
  14. Schwarzwald Metzger

    Beef Navel Pastrami

    Funny you ask. My 10in Meat Your Maker slicer arrived today.
  15. Schwarzwald Metzger

    Beef Navel Pastrami

    Both sides have a good stable bark.
  16. Schwarzwald Metzger

    Beef Navel Pastrami

    I did, the top was getting crusty. I also spritzed with a water, cider vinegar, apple juice mixture as required.
  17. Schwarzwald Metzger

    Beef Navel Pastrami

    The bark on these badboys is solid and will withstand a good steaming for a few hours. I plan to leave one uncovered in fridge overnight and cover the other one.... Basically out of curiosity if it has impact on final product.... More to follow.
  18. Schwarzwald Metzger

    Beef Navel Pastrami

    I've seen Montreal beef recipes use a similar technique.... But those were briskets.... Ultimately I am trying to simulate what I read in that article you sent me, about how the pastrami is moved from smoker into boiling water..... I just don't have the heart to boil these beauties..... Hahahaha
  19. Schwarzwald Metzger

    Beef Navel Pastrami

    Hahaha.... Super ghetto. Water in bottom of pan..... Keeping bellies on wire cooling racks over water..... Covering pans with foil..... Putting both pans into oven at 275 until bellies hit hit 195..... Let rest 2 hours..... Slice
  20. Schwarzwald Metzger

    Beef Navel Pastrami

Top Bottom