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  1. dstar26t

    First Time Curing Corned Beef / Pastrami

    Nice looking pastrami.  I just did one of these too for the first time and will do many more for sure.  Good work! Nate
  2. dstar26t

    First Pastrami

    No, I picked up the brisket, stirred the brine with it and put it back upside down.  You will probably find yourself doing it more than once since the brine smells so good. By the way, I should recommend longer than a 5 day brine.  There was a smaller than dime size spot in the center of the...
  3. dstar26t

    First Pastrami

    Thanks all...it wouldn't have been possible without the talented folks here that share their recipes and process.  It was a lot of fun.
  4. out of the cooker 1.jpg

    out of the cooker 1.jpg

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    • Album: Pastrami
  5. dstar26t

    First Pastrami

    I titled this thread "First Pastrami" because there will be many more for sure, it was awesome. Started on Monday 2/1 with a ~7 lb choice packer from Wegmans.  Sloppily trimmed most of the fat, weighed and made enough curing brine to cover in a bucket. Target was 200ppm nitrite using cure #1...
  6. marble rye sliced.JPG

    marble rye sliced.JPG

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  7. half sandwich.JPG

    half sandwich.JPG

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  8. complete sandwich.JPG

    complete sandwich.JPG

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  9. photo 6.jpg

    photo 6.jpg

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    • Album: Sauerkraut
  10. Sauerkraut

    Sauerkraut

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  11. rubbed.JPG

    rubbed.JPG

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    • Album: Pastrami
  12. Pastrami out of the brine.JPG

    Pastrami out of the brine.JPG

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  13. out of the cooker.JPG

    out of the cooker.JPG

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  14. on the cooker.JPG

    on the cooker.JPG

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  15. Pastrami

    Pastrami

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  16. dstar26t

    Bacon and lunch meat at the same time

    Call it eager ignorance.  I wanted to just keep throwing more meat in there.  Now I have multiple buckets dedicated to brining/curing.  Ordered an AMNPS to use in my offset so the new batch of belly that replaced the lost batch will be cold smoked.
  17. dstar26t

    Pastrami sammichs and sausage with sour kraut!

    We are going to make the dressing and the bread...huge thanks for posting the recipes! Nate
  18. dstar26t

    Finished my pastrami this weekend

    Looks yummy!  Did you steam it before making the sandwich?  Is it tender enough cooked to just 180F IT?  I'm cooking one this weekend and was planning on smoking/cooking it to 160F IT then steaming it in the oven until tender.  I used Chef J's spice mix in the brine...very excited.
  19. dstar26t

    AMNPS reliable use in offset smoker

    Wade, thanks for sharing your experience with the AMNPS in an offset cooker.  I would like to give cold smoking a shot in my Oklahoma Joe Longhorn which should be comparable to your set-up.  Do you have a recommendation for the setting on the firebox intake baffle?  I didn't see how you had...
  20. dstar26t

    Bacon and lunch meat at the same time

    I was going to cook the bacon to 145F to be eaten right away or to be fried later.  I don't have a cold smoke set-up.  I suppose all I'd need is something from a-maze-n placed in the bottom of my Weber kettle or the offset cooker?  The lunch meat turned out great though - LINK
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