Beef Navel Pastrami

[Schwarzwald Metzger]

Pulled at 170..... Overnight rest.... Then I am going to steam until 200.

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[TNJAKE]

Pulled at 170..... Overnight rest.... Then I am going to steam until 200.

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Looks good. What's your steam process?

 

[Schwarzwald Metzger]

Looks good. What's your steam process?

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

 

[Schwarzwald Metzger]

Looks good. What's your steam process?

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

 

[Schwarzwald Metzger]

Looks good. What's your steam process?

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.

 

[Fueling Around]

Did you flip the navel during the smoke and heat?

 

[Schwarzwald Metzger]

Did you flip the navel during the smoke and heat?

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

 

[Schwarzwald Metzger]

Did you flip the navel during the smoke and heat?

Both sides have a good stable bark.

 

[TNJAKE]

Looks really good. Since you likely arent a katz deli slicing ninja I think it's important you get it in the freezer to firm up before slicing very thin. Do you have a slicer?

 

[Schwarzwald Metzger]

Looks really good. Since you likely arent a katz deli slicing ninja I think it's important you get it in the freezer to firm up before slicing very thin. Do you have a slicer?

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

 

[indaswamp]

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

That's impeccable timing!

 

[Schwarzwald Metzger]

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.

 

[Hockeydudde]

Looking awesome!

 

[Schwarzwald Metzger]

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.

 

[JLeonard]

Dang! I can almost smell it through the screen. Bet its gonna be some killer sammichs.
Jim

 

[indaswamp]

That look outrageous! Great thread and a great cook! I am anxious to know how it turns out! I had some success vacsealing then in the sous vide bath following SmokinAl pastrami sous vide posts....

 

[Schwarzwald Metzger]

That look outrageous! Great thread and a great cook! I am anxious to know how it turns out! I had some success vacsealing then in the sous vide bath following SmokinAl pastrami sous vide posts....

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

 

[Schwarzwald Metzger]

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 steaming is necessary and would do it again..... There is just so much fat that needs to be rendered. In the future, I will steam at 225 for 6ish hours vs the 300 I used this go around.

The Bark was perfect and held up against the steaming.... None of it rubbed off.

 

[TNJAKE]

Looks outstanding. Was wondering how fatty the end product would be. Looks very tender. Bet those thin slices on the other belly will melt in your mouth. Nice work bud

 

[Schwarzwald Metzger]

Looks outstanding. Was wondering how fatty the end product would be. Looks very tender. Bet those thin slices on the other belly will melt in your mouth. Nice work bud

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 to drop below 35 degrees before I run through the machine.

At $3.27 / lbs, I am going to use this as my go-to pastrami cut. It blows my mind how cheap beef navel is.