Eye of round Pastrami, mucho q-view!!

[Bearcarver]

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

Ditto with what Al said:
Any time I use my slicer for anything I'm saving, I get all the slicing done at once so Mrs Bear only has to wash the parts & Slicer once. Then Seal & Freeze.

Bear

 

[Mario Trettenero]

Ditto with what Al said:
Any time I use my slicer for anything I'm saving, I get all the slicing done at once so Mrs Bear only has to wash the parts & Slicer once. Then Seal & Freeze.

Bear

Thanks Bear

 

[nanuk]

thanks Al

a great product and a great writeup.

worthy of trying to recreate!

 

[SmokinAl]

thanks Al

a great product and a great writeup.

worthy of trying to recreate!

Let us know how it comes out!
Al

 

[Robert H]

Hi Al
I was searching around for a eye round pastrami recipe and found yours, so I decided to give it a go. I had picked up a couple whole eye round roasts last week and had to either get em in the freezer or cook or braseaola. Pastrami won the battle. I wont bore anyone with the trimming pics but I put em both into a five gallon pail and used your recipe, altering for 3 gallons of liquid. Will share the results in a couple of weeks.

 

[SmokinAl]

Hi Al
I was searching around for a eye round pastrami recipe and found yours, so I decided to give it a go. I had picked up a couple whole eye round roasts last week and had to either get em in the freezer or cook or braseaola. Pastrami won the battle. I wont bore anyone with the trimming pics but I put em both into a five gallon pail and used your recipe, altering for 3 gallons of liquid. Will share the results in a couple of weeks. View attachment 474029

Good luck, it looks like a good start!
Al

 

[BB-que]

Looks awesome Al, it’s a process but man it’s worth it after a couple weeks!

 

[SmokinAl]

Looks awesome Al, it’s a process but man it’s worth it after a couple weeks!

You got that right my friend, it is well worth the trouble & the wait!
Al

 

[hoity toit]

Your pastrami always good. You taught me how a couple years ago and I dearly appreciate it. I think the mustard is what does the magic ! I started using horseradish mustard . Great job once again Al..

HT

 

[SmokinAl]

Your pastrami always good. You taught me how a couple years ago and I dearly appreciate it. I think the mustard is what does the magic ! I started using horseradish mustard . Great job once again Al..

HT

Thanks HT, I totally appreciate the compliment!!
Al

 

[ryansguitars]

SmokinAl,
I am going to start this recipe this weekend. Questions, you used raw sugar. Can I use brown sugar? Is there a difference? Also after I inject and put into the brine how do I know how long to soak? Is there a table I need to refer to? I think this is gonna be stellar!

 

[SmokinAl]

SmokinAl,
I am going to start this recipe this weekend. Questions, you used raw sugar. Can I use brown sugar? Is there a difference? Also after I inject and put into the brine how do I know how long to soak? Is there a table I need to refer to? I think this is gonna be stellar!

Yes you can use brown sugar, for a average size round I would go 10-12 days. It goes by the thickness. I believe it’s 1 day per 1/2” of thickness, plus a couple of more days just to be safe. But you could leave it in the brine for 3 weeks with no ill effects. Since you are also injecting it you could probably take it out in 1 week. I just cure everything for 12-14 days no matter how thick they are. It is just simpler that way. Good luck!
Al

 

[ryansguitars]

Yes you can use brown sugar, for a average size round I would go 10-12 days. It goes by the thickness. I believe it’s 1 day per 1/2” of thickness, plus a couple of more days just to be safe. But you could leave it in the brine for 3 weeks with no ill effects. Since you are also injecting it you could probably take it out in 1 week. I just cure everything for 12-14 days no matter how thick they are. It is just simpler that way. Good luck!
Al

Just want to give SmokinAl a shout out on this recipe. I did the recipe as described. Just finished slicing it this morning and it is GOOOOD! Will for sure do this one again! I bet 5 pounds doesn't last me long.

 

[SmokinAl]

Just want to give SmokinAl a shout out on this recipe. I did the recipe as described. Just finished slicing it this morning and it is GOOOOD! Will for sure do this one again! I bet 5 pounds doesn't last me long.

Ha HA, that‘s awesome Ryan!
I’m so glad it turned out so well for you!!!
Al