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Eye of round Pastrami, mucho q-view!!

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

  1. 30" Jim

    30" Jim Fire Starter

    Al,
    I realize that this is an old thread but I am new to the forum and smoking. I am following your recipe to make my 1st pastrami. The 2.7 # eye has been in the cure for 7 days and I noticed that the ziplock bag has puffed up. Is that normal?
     
  2. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Check the temperature of your fridge.. it should be 36-38 deg. F... Sounds like it's too warm.... Dave
     
  3. Wow,
    That looks amazing! I will definitely be giving this a whirl pretty soon.
    Thank you for the great write up Al.
     
  4. 30" Jim

    30" Jim Fire Starter

    Good call on something to check.
    I am running between 37 and 39.
    I have read in other places that the safe range is 36 to 40.
    I wouldn't think that temp is off enough to cause a problem!
     
  5. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    PERFECT...
     
  6. wanna-be-smoker

    wanna-be-smoker Smoking Fanatic

    VT
    looks great Al


    A lot of stuff goes from my cooker right to my flat top
     
  7. SmokinAl

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

    Are you using a wet brine?
    If you look at my zip lock bag, it is filled & tied so no air can get in.
    I don't see how it could swell up without breaking.
    Al
     
  8. 30" Jim

    30" Jim Fire Starter

    Yes, I am using the same brine that you used. I do have a little air trapped in the bag. It is not like the bag is blowing up. There is just a slight puffiness to the bag. I think I have found the answer. A few days back, I reoriented the bag in the bowl to get more brine above the meat. I must have changed the bag volume putting a slight amount of pressure on the air in the bag,
    Just nervous on my first attempt.
     
  9. 30" Jim

    30" Jim Fire Starter

    I tried to post a picture but I can't figure out the process
     
  10. SmokinAl

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

    As long as the meat is fully submerged in the brine, your OK.
    Al
     
  11. 30" Jim

    30" Jim Fire Starter

    Thanks
     
  12. Easy E

    Easy E Newbie

    Hi SmokinAl, this is my first post. I've just made your recipe for round pastrami last night. Omg, everyone loves it. My family is mad im taking the rest to share with friends this weekend. Thanks for the goodness!
    20190321_220250.jpg
     
    Last edited: Mar 22, 2019
  13. SmokinAl

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

    Your very welcome!
    Your pastrami looks fantastic!
    I'm glad it was such a hit!!
    Al
     
  14. 30" Jim

    30" Jim Fire Starter

    I have done 10 or more of Al's Pastrami's and they are always a big hit. I started using a 50/50 mix of hickory and cherry and most like it better than straight hickory.
     
  15. SmokinAl

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

    That is real good to hear Jim!
    I'm happy that you like the pastrami & that you have tweaked it a bit to suit your own tastes.
    Now you have your own pastrami recipe!!
    Al
     
  16. civilsmoker

    civilsmoker Smoking Fanatic

    Just saw this Al! Very Nice!

    Oh by the way love the table top temp gauge.
     
  17. SmokinAl

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

    Thank-you Sir!!!
    Al
     
  18. Great looking pastrami Al!! thank you for the post and the tutorial. I currently have 30 lbs of eye of round curing, it’ll go into the smokehouse next weekend but I was wondering how I should package the finished product. Would you slice it all up and vacuum pack it and then freeze or would you leave it in whole chunks and vacuum pack and freeze and slice when needed. I’m not sure how to proceed with the longterm storage of the pastrami. Thanks in advance Al - love learning and experimenting from your and other members posts oh by the way I also currently have 40 lbs of pork belly curing which I will cold smoke, slice and vacuum pack. First time doing bacon and pastrami can’t wait to see how it turns out.

    Mario
     
  19. SmokinAl

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

    I always slice it first, then vac pack & freeze it. That way you only need to clean the slicer one time, and as long as it's vac packed it will last for ever in the freezer. Then when thawed it tastes just like you just made it.
    Al
     
  20. Thanks Al