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?
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!
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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.
Just saw this Al! Very Nice!
Oh by the way love the table top temp gauge.
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.Thank-you Sir!!!
Al
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
Thank-you Sir!!!
Al
Thanks AlI 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