Beef Navel Pastrami

[indaswamp]

It blows my mind how cheap beef navel is.

Where are you finding beef navel that cheap?

 

[TNJAKE]

Where are you finding beef navel that cheap?

Home place pastures carries it now for around $5/lb

Grass Fed Beef Belly | 4LBS

Use this inexpensive cut to make your own grass fed beef bacon! We also love to bbq this one and chop it up for tacos. We have sold this cut to chefs around the Southeast for years, and now we're making it available for home delivery!

homeplacepastures.com

 

[Schwarzwald Metzger]

Where are you finding beef navel that cheap?

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.

 

[Schwarzwald Metzger]

Where are you finding beef navel that cheap?

The 3 I got were approximately 20 lbs a piece.

 

[Sven Svensson]

I’m very impressed. I’ll take that over a brisket any day.

 

[Schwarzwald Metzger]

Where are you finding beef navel that cheap?

The 3 I got were approximately 20 lbs a piece

I’m very impressed. I’ll take that over a brisket any day.

Hell ya brother.

 

[Schwarzwald Metzger]

Where are you finding beef navel that cheap?

Shop All | Heights Meat Market

Premium and Exotic Meats: Wagyu, Prime Grade Dry-Aged Beef, Exotic Game, Duroc Pork, Chicken, and Wild Caught Seafood.

heights-meat-market.square.site

 

[Hijack73]

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)

Looks absolutely fan-freaking-tastic!

I will probably never use a submersion brine again. The folks here taught me to dry cure corned beef/pastrami using an equilibrium cure and the difference is night and day. You can make it exactly as salty as you want and it's going to be the same salt level every time, and the spices are really prominent and up front and don't taste like they've been sitting in liquid for 2 weeks.

2 weeks vs 3 weeks or even 3 months in a brine won't change the amount of salt you taste. You would need to up the amount of salt in the brine.

3.27 lb is nice, especially if the trim is good and solid and could be added to grind.

Check out what TNJAKE has going on in the first reply to your thread. His dry cured beef bacon is just missing the pickling spice to be corned beef/pastrami. He has a thread on it somewhere and I'm sure he'll be updating it very soon (if he hasn't already)

 

[TNJAKE]

Looks absolutely fan-freaking-tastic!

I will probably never use a submersion brine again. The folks here taught me to dry cure corned beef/pastrami using an equilibrium cure and the difference is night and day. You can make it exactly as salty as you want and it's going to be the same salt level every time, and the spices are really prominent and up front and don't taste like they've been sitting in liquid for 2 weeks.

2 weeks vs 3 weeks or even 3 months in a brine won't change the amount of salt you taste. You would need to up the amount of salt in the brine.

3.27 lb is nice, especially if the trim is good and solid and could be added to grind.

Check out what TNJAKE has going on in the first reply to your thread. His dry cured beef bacon is just missing the pickling spice to be corned beef/pastrami. He has a thread on it somewhere and I'm sure he'll be updating it very soon (if he hasn't already)

Lol beef belly bacon comes out of the dry cure in 2 more days then a couple days for the pellicle. You'll see a new thread towards Halloween

 

[Schwarzwald Metzger]

Looks absolutely fan-freaking-tastic!

I will probably never use a submersion brine again. The folks here taught me to dry cure corned beef/pastrami using an equilibrium cure and the difference is night and day. You can make it exactly as salty as you want and it's going to be the same salt level every time, and the spices are really prominent and up front and don't taste like they've been sitting in liquid for 2 weeks.

2 weeks vs 3 weeks or even 3 months in a brine won't change the amount of salt you taste. You would need to up the amount of salt in the brine.

3.27 lb is nice, especially if the trim is good and solid and could be added to grind.

Check out what TNJAKE has going on in the first reply to your thread. His dry cured beef bacon is just missing the pickling spice to be corned beef/pastrami. He has a thread on it somewhere and I'm sure he'll be updating it very soon (if he hasn't already)

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

 

[Schwarzwald Metzger]

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.

 

[TNJAKE]

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.

View attachment 646825

I'd call that a win as well. Nice work bud

 

[Schwarzwald Metzger]

I'd call that a win as well. Nice work bud

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

 

[indaswamp]

Awesome pastrami thread! Thanks for posting! Looks killer!

 

[bauchjw]

Awesome thread brother! Crushing it! You always have something going on that makes me jealous

 

[MJB05615]

Looks delicious. Great work and interesting info all over this thread. I'm always looking to improve Pastrami. My mouth is watering looking at the pics.

 

[Brokenhandle]

Definitely looks amazing! Great job!

Ryan

 

[Schwarzwald Metzger]

Awesome thread brother! Crushing it! You always have something going on that makes me jealous

Thanks man!