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Eye of round Pastrami, mucho q-view!!

Discussion in 'Beef' started by SmokinAl, Feb 21, 2016.

  1. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Looks fantastic Al!

    One question though you specify 2 TBS cure #1 instead of 1 TBS per Pop's recipe, is there a reason why?
     
  2. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

     That is one fine looking meal Buddy and to think I am smoking a bone right now Drooling.Points

    Richie
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Case!

    Yes, according to the USDA you are allowed 5 TBS per gallon and I think Pops is just a little weak, I use 2 and sometimes 3 if I'm in a hurry to get it cured.

    Still safe.

    Al
    Thanks Richie,

    Whatever your smoking, I bet it will be great. 

    Thanks for the point Buddy!

    Al
     
  4. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    WOWZERS !!!!  Great strami sammi....   [​IMG]
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Dave!

    Thank you for the point!!

    Al
     
  6. hammer77

    hammer77 Fire Starter

    Al,

    Your killing me! Awhile back I made your Perfect Ribs, and they were the best ribs I ever turned out. Then today reading through a thread you posted on in your signature I noticed your link to the Garlic Dill Pickles. Oddly enough just the other day I was thinking of some homemade pickles made by nice old farmers wife in the North of the Mitt (Michigan), then I seen that. I am so going to do those very soon.

    Then I see this fine how to for some Pastrami. When I seen Reuben's mentioned I am sold. will start this next week.

    My question Sir! Could you please share the recipe for Mrs. Judy's Rye bread that looks wonderful?
     
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Here's the recipe she uses.

    Real NY Jewish Rye Bread

    Ingredients

    ·        2 cups unbleached bread flour (such as King Arthur(R))

    ·        1 cup dark rye flour

    ·        3 tablespoons dry potato flakes

    ·        2 tablespoons caraway seeds

    ·        1 1/2 tablespoons demerara sugar (raw sugar)

    ·        2 1/2 teaspoons instant yeast

    ·        1 1/2 teaspoons sea salt

    ·        1 cup warm water

    ·        1/4 cup canola oil

    ·        1/4 cup sour pickle juice

    Directions

    1.        Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.

    2.        Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.

    3.        Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.

    4.        Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.

    5.        Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).

    6.        Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
     
  8. hammer77

    hammer77 Fire Starter

    That is great! Big thanks!
     
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

     
  10. Al. 

    You gotta stop doing such awesome stuff! I could taste that sandwich! You are torturing me! [​IMG][​IMG][​IMG]

    [​IMG]
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Thanks Mom!

    I appreciate the kind words and the point!

    Al
     
    hammer77 likes this.
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Dang it Al...

     
  13. sauced

    sauced Master of the Pit

    Al.....looks super delicious and Judy's homemade rye is the ultimate!!

    Thanks, this is yet another item I have to add to my list!!!

    Points!!

    [​IMG]
     
  14. sqwib

    sqwib Smoking Guru OTBS Member

    OH  MY   GOD!

    Dam Al, you nailed that one, simply fantastic
    • This pic threw me over the edge.

    Then I got up off the floor and saw this......


    I woke up in the emergency room, I was told that I passed out and had slobber all over my workstation and face, everyone thought it was an animal attack, but we know better.

    [​IMG]
     
  15. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★



    Thanks a lot guys!

    I really appreciate the kind words and humor!

    Al
     
  16. hammer77

    hammer77 Fire Starter

    I will let you know. I am sure under your expert tutelage it will be hard to mess up! I got a lot on my plate right now, well that's what I am working on. Making my first batch of Kielbasa starting Friday morning, then going to be smoking it over the weekend. Some Porterhouse for the grill, and going top do a batch of those Garlic Dill's! So next week I will put a Round in the mix and let you know in about 2 weeks or so. Thanks again Al.
     
  17. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your welcome!

    Sounds to me like your gonna have a whole lotta fun!

    Al
     
  18. smokestack32

    smokestack32 Newbie

    Wow!! :drool That looks amazing! I'm definately trying this out.
     
  19. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Let me know how you do.

    Al
     
  20. hammer77

    hammer77 Fire Starter

    SmokinAl,

    Well, I decided to load my plate. I got the Kielbasa stuffed Friday morning, made a batch of those Garlic Dills everyone is raving about. Can't wait for them! And even though I said I had to put this off till next week. Look what called out to me at the store Friday morning.


    So while I am smoking the Kielbasa I am going to be prepping this. In your first post you said no trimming was needed, but did not post a picture of the Round before the injection and brine. The one I have here looks to have a decent amount of fat all the way around. Is that how it is suppose to be?  Do I need to trim, or just party on? Please let me know.

    Still got the Porterhouse for the grill this weekend, but that's a nonissue!

    Thanks Al

    Dave
     
    Last edited: Jul 23, 2016