Homemade Corned Beef & Pastrami

[dert]

Looks great!

 

[palladini]

 
yumm, me to, i would love to try to make my own, if someone is willing to share their recipe, and knowledge, although not too sure where i can get enough livers to make it.

http://www.lets-make-sausage.com/liverwurst.html

 

[paprika pal]

Looks awesome thanks for sharing the pics and most of all the recipes!Thumbs Up

 

[rvial]

Now I want to make pastrami :(

 

[raydawg]

When smoking the corned beef for pastrami, why did you stop at IT of 165?  Aren't you supposed to cook briskets alot longer than that until the 190-200 range?

 

[mark bacon]

Mine has been in the brine now for 20 days !!  is that too long ?  had some Mother in law issues come up, so meat has just been sitting.  Worried that it is too long ??

 

[mike w]

Mine has been in the brine now for 20 days !!  is that too long ?  had some Mother in law issues come up, so meat has just been sitting.  Worried that it is too long ??

From reading the forums and personal experience (I've got one in brine right now) it would be fine. The first corned beef I ever made stayed in the brine for 3 weeks and was fine.

 

[mark bacon]

Thanks !!  

Did you soak or just rinse it off ?  I split it into 2 chunks.  One for corned beef and the other I am going to try the Pastrami style with some smoke.

 

[mike w]

Thanks !!  

Did you soak or just rinse it off ?  I split it into 2 chunks.  One for corned beef and the other I am going to try the Pastrami style with some smoke.

This one will be soaked for 8 hours in cold water in the fridge. Then I'll pull it out dry it off and put a rub on it. Then it goes in the fridge for two days. Then I'll smoke it.

 

[rob sicc]

As usual, I'm coming late to the party.  Can someone tell me if I need curing salt at all if I plan to cook it immediately after i take it out of the brine?

Also,  I read through this thread quick.  Did anyone try making liverwurst/  If so, what were the results?

 

[tropics]

 
As usual, I'm coming late to the party.  Can someone tell me if I need curing salt at all if I plan to cook it immediately after i take it out of the brine?

Also,  I read through this thread quick.  Did anyone try making liverwurst/  If so, what were the results?

Rob are you going to make Pastrami from a store bought Corn Beef? If yes No other cure is needed 

I soak in fresh water and do 3 to 4 water changes in the coarse of a day.

http://www.smokingmeatforums.com/t/233138/another-pastrami-from-corn-beef

Richie

 

[jim williams]

YOU ARE GOOD!

VERY INFORMATIVE SHARE. Thank you

 

[GaryHibbert]

Great post Kevin

The pastrami looks delicious

Gary

 

[beefmeister]

Try adding some coursely ground roasted Juniper Berries to the rub...

Otherwise a very awesome looking pastrami.

 

[jc1947]

 
Try adding some coursely ground roasted Juniper Berries to the rub...

Otherwise a very awesome looking pastrami.

 

YES!