I’ve made a few chuck roast pastramis and I thought I would share. They had them on sale at my local Fred Meyers (Kroger) for $3.49/lb so I picked up a couple. I prefer using TQ for my cure and the rest is really basic.
I started with a weighed amount of TQ, a healthy dusting of black pepper and a good amount of pickling spice from my local produce store.
I vac-sealed and into the fridge for a 13 day nap, flipping daily. After it comes out, it’s into an ice water bath for an hour, then thoroughly dried and ready for the smoker. I started with a thin coat of yellow mustard, a good sprinkle of powdered coriander, and then a heavy coating of black pepper (I used the entire pepper mill full for each roast.
Then off to the MES for 5-6 hours (two rows of the AMPS using my go to mix of hickory and apple). This is going to finish in the Sous Vide anyways, so I wasn’t too concerned with temperature. I had the smoker around 240 and the roasts were about 150 when I took them out. Then vac-sealed again and off to the SV.
After 18 hours in the SV, it was off to an ice bath and then in the fridge overnight. The next day, I put on a pan with a cooling rack and under the broiler for a few minutes on each side.
All sliced up and ready to portion out for freezer. I did some in chunks for charcuterie boards (I’ll do a post on that one of these days) and some slices.
Thanks for looking.
I started with a weighed amount of TQ, a healthy dusting of black pepper and a good amount of pickling spice from my local produce store.
I vac-sealed and into the fridge for a 13 day nap, flipping daily. After it comes out, it’s into an ice water bath for an hour, then thoroughly dried and ready for the smoker. I started with a thin coat of yellow mustard, a good sprinkle of powdered coriander, and then a heavy coating of black pepper (I used the entire pepper mill full for each roast.
Then off to the MES for 5-6 hours (two rows of the AMPS using my go to mix of hickory and apple). This is going to finish in the Sous Vide anyways, so I wasn’t too concerned with temperature. I had the smoker around 240 and the roasts were about 150 when I took them out. Then vac-sealed again and off to the SV.
After 18 hours in the SV, it was off to an ice bath and then in the fridge overnight. The next day, I put on a pan with a cooling rack and under the broiler for a few minutes on each side.
All sliced up and ready to portion out for freezer. I did some in chunks for charcuterie boards (I’ll do a post on that one of these days) and some slices.
Thanks for looking.
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