Pastrami from scratch, lots of Q-view!

Discussion in 'Beef' started by smokinal, Dec 29, 2011.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    I posted it up near the beginning of the post. Here it is again.   I used 1 gal water, 3 level Tbls cure#1, 1/3 cu kosher salt, 1/3 cu brown sugar, 1/3 cu pickling spices, 3 bay leaves, & 1 Tbls granulated garlic.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    OK Mark, Are you going to leave us all hanging or do we get to know what the secret to pastrami is too?
     
  3. roller

    roller Smoking Guru SMF Premier Member

    OK Al you done hit my button now....Pastrami is my most favorite thing. I have had at least 5 Pastrami sandwiches since I have been in Ca. the last 2 weeks. I have not made any in about a year but will when I get back home...Man you have done a GREAT job..I can taste it now...
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I still need to try brining my own brisket for corned beef.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Yes you should Ross, the flavor you get is much better than store bought corned beef.
     
  6. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    You did 3 tablespoons of cure on the 15 pounds?   did you mean 3 teaspoons? Just making sure.
     
    Last edited: Dec 30, 2011
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Al : I got mine brining this afternoon. I will put the pictures up in 10 days when It is finished.....that is if I don't screw it up. So far ,so good..
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Dang - don't know how I missed this one 

    Awesome Al.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Yes I used 3 Tablespoons, when you use a liquid brine the amount of cure is related to the amount of water, not the amount of meat to be put in the water. Pops recipe calls for 1 heaping tablespoon per gallon of water. The cure#1 package calls for no more than 5 tablespoons per gallon of water. I use 3 level tablespoons per gallon of water.
     
  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member


    Okay,,,I learned something I didn't know. Thanks. I will have to adjust my brine this morning. I only put 1/2 of that in. Thanks again AL. I appreciate your knowledgeable help.
     
  11. slief

    slief Smoke Blower

    That looks great! Thanks for the informative post! Your posts are always informative and I have learned a lot from you! I am definitely adding this to my smoking "bucket list". I will have to try this one in the very near future.
     
    Last edited: Dec 31, 2011
  12. sprky

    sprky Master of the Pit OTBS Member

    very nice job I gota try this

    Happy New Year

    [​IMG]
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Sprky, you have a Happy New Year too.
     
  14. [​IMG] wow, please send to my 2 pounds of your Pastrami. looking awesome.
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Al..one more question..please :   What would be the longest amount of time reccomended for the meat to be in the brine solution ? I know you did like 10 days but would a couple more days longer be ok...Im just looking at my work schedule and planning ahead some.

     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    A couple of more days will be fine.
     
  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member


    Thank you sir.
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Al

    The rami looks AWESOME

    Now i gotta make one.
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job on the Strami AL, I still haven't brined my own.

    Still buying the corned points at Wally World, but I hope to give it a try real soon.

    Thanks for sharing [​IMG]
     
  20. Nice job thats looks really good,
     

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