pastrami
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Smoked Everything Club Sandwich
It's hard to know where to put this post, but I settled on here because the initial inspiration to make this sammich was needing to use some of my Meal Prep Turkey that's been in the freezer. It just so happened that I also had some smoked pastrami in the freezer and some pulled pork in the...- Preacher Man
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- bacon club sandwich pastrami pulled pork recipe turkey
- Replies: 9
- Forum: Poultry
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Brine went slimy
Need your help guys, not sure if I chose the right subforum for it though. The thing is, that I’ve cured a couple of pieces of moose meat in order to do kind of slow roasted pastrami in the oven. It has been staying in the brine in the fridge for 5 days and today just before transferring it to... -
My pastrami from corned beef
Hey All, Yes, a thousand corned beef and pastrami threads this week, well, here's mine ;) I initially was going turn two corned beef flats into pastrami but then added two points as well, when they're only $1.88/lb (additional $1 off/lb vs. sticker price) I really couldn't go wrong. Flats were... -
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Puh-strami
Hey all, had a couple of store bought corned beef briskets sitting the freezer for a while so I thought I'd try out some cold smoked, sous vide pastrami. I've read several articles on cold smoking the corned beef, but I'm not sure if it's 100% safe. I soaked it for about 8 hours and changed...- turick
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- corned beef pastrami
- Replies: 10
- Forum: Sous Vide Cooking
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First pastrami- greyish center?
Greetings all, Finished my first pastrami! It tastes great and is family approved :) BUT not perfect. 10 days in cure (I used the bacon cure calculator on here and cure #1, flipped daily) cut a corner and cooked it up to taste for salt and soaked it two hours in cold water. Smoked at 250 to an...- Cowgirljac
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- grey pastrami tough
- Replies: 6
- Forum: Beef
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Tri Tip Sous Vide Pastrami
We rarely see Tri Tip around here but a few weeks ago Aldi had pre packaged, seasoned Tri Tips on sale so I picked one up not knowing exactly what to do with it. Meathead's website has a recipe for sous vide brisket pastrami that interested me so I decided to give a variation of it a try using... -
My Best Pastrami So Far...
I found a couple brisket flats recently for a good price, so decided to try pastrami again. It's been a while, and truthfully, the first couple that I did were good, but not outstanding. I think I've broken that plane tonight. This is about a 7-8 lb. flat. (The butcher of a butcher put a nice...- mneeley490
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- pastrami recipe
- Replies: 28
- Forum: Beef
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First Pastrami in a WHILE
So I'll be starting my brine tonight for my first pastrami in probably 10 years. I'm planning on separating the point and flat because I only have about 7-8 days to cure plus I have limited storage space for a packet in my fridge all week (my wife would kill me). I'd love to hear any... -
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Substitute for pink salt aka prague powder #1 ?
Hello I plan to make pastrami next week but i can't find any pink curing salt, all i can find is white curing salt and morton tender quick. Is there any subtitute for pink curing salt? Can i use white curing salt or morton tender quick for making pastrami? If so how much should i add? Sorry...- SlavFlavBlav
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- help morton pastrami pink salt salt substitute white curing salt
- Replies: 6
- Forum: Curing
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Goose Pastrami
Hey All, Was looking for something new to try to use up some goose breasts from this season. Decided on trying some pastrami and it turned out great so I figured I would share. I did 6 breasts and the proportions listed below for both the cure and the rub were pretty much spot on. Cure... -
First pastrami cure
This is my first post outside of the roll call so hopefully this is in the right place if not maybe someone can nudge me in the right direction. Just started curing my first beef brisket to make some pastrami, brisket is 2.5kg/5.5 lb and I cheated a little by buying ready made cure/rub. It’s now...- jackson5
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- cure pastrami
- Replies: 10
- Forum: For New Members
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PASTRAMI FROM SCRATCH ON THE LANG
I was in the grocery store the other day with Judy & she was looking for something & I said I'm going to check out the meat dept. It so happens the meat mgr. was standing by the beef & I asked him if he had any brisket flats around 8 lbs. He came back with this guy, a real nice Angus choice...
