Making My 1st Pastrami (QView)

[alelover]

Been researching this for awhile and finally found some TQ. We're gonna give it a go and see what happens. Thanks SMF. I found a recipe at http://www.randyq.addr.com/recipes/pastrami.htm and modified it just a touch. Thanks Randy. Started with a 3.75 lb flat I had frozen. Trimmed to about 3.5.

Before Trimming

After Trimming

Flipped over

Next I made a brine to pump into it.
[h3]Brine Pump[/h3][h3]
Combine above ingredients and warm to dissolve.  Refrigerate until very cold (about 40° F).[/h3]

• 1.75 C. Clean Water (such as spring water)
• 1 TBS Tenderquick
• 1 TBS Brown Sugar
• 1 tsp Powdered Garlic
• 
  2 Juniper Berries crushed

Pumped it as full as I could and then rubbed her down real good with this.
[h3]Rub #1[/h3]

• 2 tsp freshly ground black pepper
• 2 tsp freshly ground coriander
• 1 tsp onion powder

Mix the above rub; take out 2 tsp to mix with Rub #2.  Save remainder of Rub #1 for smoking day.
[h3]Rub #2[/h3]

• 2 1/2 TBS Tenderquick
• 1 Tbsp Brown Sugar
• 1 tsp Paprika
• 2 tsp Garlic Powder
• 
  2 tsp Rub #1 from above

Vacuum Sealed it. Will smoke it next Saturday or Sunday. Between the brine and the rub I used 3.5 Tablespoons total of TQ for 3.5 lbs. of meat.

[h1]                                                                       To Be Continued...[/h1]

 

[mballi3011]

It looks like you are off to a good start. Now Randy's way is a new way for me seeing it done. It sure didin't look like he started out with a brisket either. It looked more like a sirloin tip roast sliced to me. Heck give it a shot and let us know what happens. Now I do see that you have juniper berry to me that's the secert to a good pastrami.

 

[alelover]

I'll be using more berries in the final rub. Randy used a london broil in the pics. He said the brisket works better. From all I've read it looks like there are few ways to make a good pastrami. We'll see what happens.

 

[Bearcarver]

Sounds good to me Scott!

Don't forget the final Qview, especially some sliced Meat pictures.

Thanks,

Bear

 

[alelover]

You know I will Bear.

 

[beer-b-q]

Looks like a good start...  Keep us posted...

 

[rdknb]

Looking good so far

 

[les3176]

Sounds good! Can't wait to see the finished slices!!

 

[SmokinAl]

Same as above looking forward to next weekends finish!

 

[fpnmf]

Great start!!

Have fun!

  Craig

 

[alelover]

Pastrami Day

Took the Pastrami out of the cure and rinsed in cold water. Soaked in cold water for 2 hours. Was going to do an hour but kinda took a little nap.

Sliced a little off for a fry test.

Tasted good. Like bland corned beef.

Made up some rub of coriander, black peppercorns and juniper berries.

Toasted the coriander and BP.

Crushed it all up together with my meat hammer.

Rubber her down real good. And put her to bed for the night.

Sunday morning 8 AM. Ready for the smoker.

After 3 1/2 hours in the smoke at 200-225. Lookin OK so far.

Intermission Time. See ya in a few hours.

 

[rbranstner]

Looking good. 

 

[SmokinAl]

Excellent job so far. Looking forward to the finish.

 

[smokinrick]

 Not the normal way since it takes curing with Nitrates. We did one the old fashioned way by brine in reefer 3 days, then rinse and cold cure for 3 more. Cook at high temp compared to normal 220. 255 is good for brisket pastrami. Final internal temp should reach 175.

 

[alelover]

Well we're back. She's out of the smoker. Tool her to 160 and foiled it. Continued on to 182. Took her out and toweled for an hour. Unwrapped her and behold. It's pastrami.

Letting her cool down a bit.

To the slicer.

Sliced up real nice.

We'll slice some more tomorrow for supper.

We like the sammies grilled.

Wife had a reuben, daughter had provolone and 1000. I had the traditional with swiss and brown mustard.

With provolone and 1000.

NY Style.

Man that was good. We don't have pastrami like this in NC.

 

[scarbelly]

Man that is some great looking Pastrami - I want my NY style please

 

[alelover]

 Not the normal way since it takes curing with Nitrates. We did one the old fashioned way by brine in reefer 3 days, then rinse and cold cure for 3 more. Cook at high temp compared to normal 220. 255 is good for brisket pastrami. Final internal temp should reach 175.

I thought curing with nitrates was the normal way. What did you cure with?

 

[Bearcarver]

Aw Scott !!!!

That looks PERFECT !

Sliced thin like that---Wow!

I'd have to have a sammy each way, because I'm sitting here trying to figure out which of those three ways is my favorite, and I really can't say!

Nice Job!

Bear

 

[SmokinAl]

Oh boy that's some good looking pastrami. Congrats on a job well done!

 

[alelover]

Thanks. It came out perfect. I couldn't be happier. If it weren't for this place I would have never even tried. Now I'm addicted. Probably the best pastrami I ever had. And it was so easy to make. I highly suggest anyone who likes pastrami to make their own. Unbelievable. And it was only about 2 bucks a pound. Of course labor was free.