Pastrami from scratch, lots of Q-view!

[joefresh]

My daughter and I love pastrami so I guess I will be heading to the store soon.

 

[oregon smoker]

Al,

once again you did a great job!!! a great step by step and the end result looks outstanding! the only thing i might add is with mine, just before tossing into a sandwich i steam it. its my east coast upbringing....

Tom

 

[SmokinAl]

Al,

once again you did a great job!!! a great step by step and the end result looks outstanding! the only thing i might add is with mine, just before tossing into a sandwich i steam it. its my east coast upbringing....

Tom

Yep, that's the way I used to get them at the deli when I was a kid. I guess I'm too lazy now. I just eat it cold, or sliced hot right out of the smoker.

 

[custom99]

Al, does this taste different than when someone makes pastrami from store bought corned beef? I have a flat and a point in the brine now. This is the tenth day. I was thinking I would have to boil or steam the point before making pastrami with it. My wife is looking for the taste of pastrami that she buys at the deli.

 

[SmokinAl]

Al, does this taste different than when someone makes pastrami from store bought corned beef? I have a flat and a point in the brine now. This is the tenth day. I was thinking I would have to boil or steam the point before making pastrami with it. My wife is looking for the taste of pastrami that she buys at the deli.

She will like it better than the deli. Some guys smoke it then steam it before serving.

 

[custom99]

Thanks. I am hoping to find out on Monday. Planning on smoking it then.

 

[hoity toit]

Thanks. I am hoping to find out on Monday. Planning on smoking it then.

I put mine in this morning at 5. We'll see how it goes

.

 

[ed briney]

Al grate job  I have I have a smw to  I have 3questions

1ST   looks like no warter in your bowl.

2nd  Is your smw an 22.5 inch.

3rd did put just a little bit of hot coals on top.

 

[SmokinAl]

Al grate job  I have I have a smw to  I have 3questions

1ST   looks like no warter in your bowl. It's filled with sand & covered in foil.

2nd  Is your smw an 22.5 inch. Yes

3rd did put just a little bit of hot coals on top. Yes about 8-10.

 

[erain]

Very nice looking pastrami sammie there Al... never got on the pastrami train yet but if any thread did anything to get me going it would be this one. Fine step by step as has come to be expected in your posts! and the finished product looks awesome. thanks for sharing Al, deserves a buncha these...Thumbs Up Thumbs Up Thumbs Up

 

[dogcop1us]

can't wait to try this!!!

 

[SmokinAl]

Thanks erain, & you other guys for the kind remarks. It is greatly appreciated!

 

[harleysmoker]

Nice write up, looks great! Going to give this a try!

 

[doczod]

Wow!  I've never considered pastrami.  Thanks for the step by step and all the info/pics.  I'll certainly have to try it.  I'm confused as to "Cure#1" though.  I don't know anything about "cures" etc so any info would be appreciated.  Thanks again.

 

[oregon smoker]

Doczod,

found this under an older thread (cure #1) thought it might help you. http://www.smokingmeatforums.com/t/102631/insta-cure-1

Tom

• 
                      

• FIXME: needs styling from "post-user-info"
• Beer-B-Q
• RIP Paul. You will be deeply missed.
• 
•  
• offline

• 10,102 Posts. Joined 5/2007
• Location: Kansas City, KS

Bob, here is where I get my Cure #1  They call it Pink Sure Cure but it is just the name they use, it is still insta cure #1.

Here is links to 3 different size packages depending on how much you want to order.

http://www.midwesternresearch.com/INDEX.htm

1oz: $0.75 

4oz: $0.99 

5# : $7.45

The 5# package is the best deal if you plan on doing a  lot of curing..  Other wise just buy a few of the 4oz ones...

4560490000	PINK SURE CURE-----FOR 25 LBS OF MEAT
Price	In Stock?		Shopping Cart
0.75	YES
Compares to other pink "basic" cures. For use with jerky, summer sausage, snacksticks, and other smoked products. Use 1 pkg per 25 lbs. of meat. Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent.
4560490002	PINK SURE CURE-----FOR 100 LBS OF MEAT
Price	In Stock?		Shopping Cart
0.99	CALL FOR AVAILIBILITY
Compares to other pink "basic" cures. For use with jerky, summer sausage, snacksticks, and other smoked products. Use 1 pkg per 100 lbs. of meat. Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent.
4560490009	PINK SURE CURE-----50 LB BOX
Price	In Stock?		Shopping Cart
64.50	YES
Compares to other pink "basic" cures. For use with jerky, summer sausage, snacksticks, and other smoked products. Use 4 oz. per 100 lbs. of meat. Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent.
4560490009-5	PINK SURE CURE-----5 LB PKG
Price	In Stock?		Shopping Cart
7.45	YES
Compares to other pink "basic" cures. For use with jerky, summer sausage, snacksticks, and other smoked products. Use 4 oz. per 100 lbs. of meat. Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent.

Paul
Grand Cafe SS  Gas | 1200w MES 40" |
AMNPS X 1 $ AMNS X 3 |
Northern #12 Electric Grinder | Weston 20# Meat Mixer | Grizzly 5# SS Stuffer |
Fleetwood M220S Deli Slicer |FoodSaver Vacuum Sealer |
Maverick ET-72 & ET-901| Red Thermapen |
OTBS #183 | NRA Member | KCBS Member |
www.Beer-B-Q-Spices.com

 

[ed briney]

Al thanx for getting back to me , I got just two more question, you got me thinking  why sand and no water

,I have always used water in my smoker do you find that you better results and do you let charcoal get gray

or befor closing up the smoker.

                                                            ,

 

[shooterrick]

Excellent!  Got love it.

 

[SmokinAl]

Al thanx for getting back to me , I got just two more question, you got me thinking  why sand and no water

,I have always used water in my smoker do you find that you better results and do you let charcoal get gray

or befor closing up the smoker.

                                                            ,

Sand does the same thing as water, acting as a heat sink, and it's much easier to cleanup with. I use the minnion method and the 8-10 briquettes are grey when I put them on the unlit coals. Then I close it up & it will burn for hours.

 

[catnts]

That looks Amazing! I never knew thats how pastrami was made!

 

[doczod]

Oregon Smoker,

Thanks so much.  Can't wait to get started.  I appreciate the input.