**My try at Rivastrami**

Discussion in 'Beef' started by got14u, Nov 15, 2009.

  1. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Ok do to Ron and Rivet's post on home made pastrami I decided to copy Riv's recipe and do some myself. I had a 9.5lb packer in the fridge so I thawed it out and started on it today. This is by far one of the worst brisket's I have had. But with the brining process and smoking process it should make it good anyways...I hope. I trimmed off some where around 3.5lbs of fat from this thing. Man it looked small compared to what I am used to. Anyways The only thing I didn't have from Johns recipe was juniper berry's and mustard seed. I did use just a touch of mustard powder but a no go on the juniper. Here are the starting pics. I will keep them up to date as this journey will continue for a week.

    spices on the stove

    brisket before trimming

    brisket and trimming and point removal. notice the bread pan FULL of fat. It seemed a lot for this size brisket

    flat close up

    brine off the stove and cooling


    Brine should be cooled down in a hour or 2. I will inject the brisket then and update thanks for lookin.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Good luck with the strami, it is sooooo worth the wait.
    Today is day #2 curing in the fridge for me, only a week to go...tic...toc...
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking start. Wow that was a lot of trimming for sure
    Thanks for the post
     
  4. rivet

    rivet Master of the Pit OTBS Member

    That is an putstanding job you did trimming that brisket! Wow, I know that was some work. Good looking pile of spices simmering too~ it's going to taste good!

    [​IMG]
     
  5. polishmeat

    polishmeat Meat Mopper

    Dude - I'm loving the workspace you've got there! and the grub - can't wait to see the end product!
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Sp you are starting one today and I started one last weekend and half is in the steamer pot for corned beef and cabbage. Then the other half is in the smoker for the pastrami part of it. You are off to a good start and then yopu wait turn, flip, twist, and stir up this thing all week and then you can enjoy it in many ways. I'll post mine in the morning after the pastrami is done in the smoker.
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice work on the flat! Brine's looking peachy, too!

    Dang, you'll be smokin' in a week and I have 9 more days of curing here for mine! Oh, yeah, your doing brine injection...I'm patient, I can wait...LOL!!!

    I'll keep my eyes peeled for updates!

    Eric
     
  8. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    thanks for all the complements...I can't wait for this to get done.. but i guess i will tend to it like my baby for the next week..lol..maybe even read it a story or sing a good night lullaby to it.lmao
    here are some pics of it injected. I put it in a zip-lock bag with the rest of the brine and will flip daily.
     
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looking good so far. Keep the updates coming.
     
  10. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

  11. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    lol...I actually just received that book from amazon..I will be reading it right after I finish SHADOW PARTY by david horowitz.(great read)..good suggestion tho...
     
  12. pepeskitty

    pepeskitty Smoking Fanatic

    Good reads I will have to look into gentlemen. I did like Common Sense by Beck.
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks great keep us posted on the process as it occurs...[​IMG]
     
  14. rivet

    rivet Master of the Pit OTBS Member

    Doesn't that flat look good all puffed up and injected [​IMG] Good job

    Yeah, it seems to take FOREVER for that week to go by as it cures and brines. Mrs Rivet would laugh at me when she'd see me turning the meat, looking at it closely, just enjoying the anticipation! I neve sang to mine tho...

    Will be checking back for updates towards next weekend!
     
  15. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Ok today I took the flat out and rubbed with Rivets rub recipe. One thing I change was I didn't have spice papricka so I ground up 2 serranos to make up for that. Then we vacuum sealed it..I had my helpers do the light work..lol
    I forgot to include the brown sugar but oh well I had a little of one ingredient and was moving a little slow..lol...take a guess what that was

    1 side done

    now for the other side

    all rubbed up and feeling loved

    a little liquid brine added and vaccum sealed
     
  16. rivet

    rivet Master of the Pit OTBS Member

    What a beauty! Great going so far....hang in there........[​IMG]
     
  17. fire it up

    fire it up Smoking Guru OTBS Member

    Good thing you got your helpers in there doing the messy work.

    A couple serranos? Mmmmm....should be good, could be a bit spicy but the great thing about smoking is it will cut down on the heat of them and, well hell...pastrami really should have a bit of a bite to it.
    Going to add a couple of dried serranos from the garden this year to the final rub before I toss it on the smoke, can't do anything less than make it even better [​IMG]

    Good luck with yours!
     
  18. alx

    alx Master of the Pit OTBS Member

    Looking good.I grew a medium heat french paprika called pimiente de espirit.Huge plants,but the friut was marginal in quality after dehydrating..

    I do as you mentioned and add other peppers for heat....
     
  19. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Us pepper heads can never resist adding some kick to what ever we are making can we ?
     
  20. adb551

    adb551 Smoke Blower

    Can someone point out to me where I can find this recipe?
     

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