Hi All
I found some USDA CHOICE eye rounds at the supermarket a couple or three weeks ago for a real good price and thought I would make some pastrami. I am pretty sure choice is the highest U.S. rating. I assume it is the equivelant of our AAA rating in Canada. Anyway, I was looking around for a how to, and found Al's recipe and thread, and decided to go with it.
So, thanks for posting that Al, it came out perfect
Eye of round Pastrami, mucho q-view!!
I put them in a five gallon pail and adjusted for three gallons.After 12 days in the brine, I soaked in cold water for about four hrs. Then, after drying them off, slathered with mustard to hold a nice coating of coarst black pepper, some Montreal steak spice and then wrapped in cellophane for a day. Off to the smoker and that took about five hours and some wine and a little brandy. I let them sit for a day in the fridge after resting and then onto the slicer for a razor thin slice. I took the liberty of using his sandwich build also. Rye bread buttered outside, pastrami, provalone, kraut....and added some homemade thousand island dipping sauce.
If you get a chance to try this, I say go for it! I am glad I found the thread and glad I did it. I will be slicing a lot up for kids, and some neighbours and freeze the rest.
Stay Safe
I found some USDA CHOICE eye rounds at the supermarket a couple or three weeks ago for a real good price and thought I would make some pastrami. I am pretty sure choice is the highest U.S. rating. I assume it is the equivelant of our AAA rating in Canada. Anyway, I was looking around for a how to, and found Al's recipe and thread, and decided to go with it.
So, thanks for posting that Al, it came out perfect
Eye of round Pastrami, mucho q-view!!
I put them in a five gallon pail and adjusted for three gallons.After 12 days in the brine, I soaked in cold water for about four hrs. Then, after drying them off, slathered with mustard to hold a nice coating of coarst black pepper, some Montreal steak spice and then wrapped in cellophane for a day. Off to the smoker and that took about five hours and some wine and a little brandy. I let them sit for a day in the fridge after resting and then onto the slicer for a razor thin slice. I took the liberty of using his sandwich build also. Rye bread buttered outside, pastrami, provalone, kraut....and added some homemade thousand island dipping sauce.
If you get a chance to try this, I say go for it! I am glad I found the thread and glad I did it. I will be slicing a lot up for kids, and some neighbours and freeze the rest.
Stay Safe