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PASTRAMI FROM SCRATCH ON THE LANG

Discussion in 'Beef' started by SmokinAl, Jul 8, 2016.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Next time I would soak it longer.

    Or next time you may want to try the dry cure method.

    I think they pick up more flavor & mine wasn't salty at all.

    With the kraut & swiss a reuben may hide the extra saltiness. Or some good hash might work.

    How about pastrami chili?

    I don't know, I'm sure you will find something to use it for.

    Al
     
  2. nicefly

    nicefly Fire Starter

    Off topic I tried to give points but do not know how.  A search said I should see a scale in the upper right of my post but I do not.

    Am I too much of a noob to be giving points or what? haha.
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    There is a little green thumbs up at the bottom of each post.

    Just click on the green thumb of the post you want to give points to and another box will pop up asking you for a comment.

    You can add a comment or just click on add to reputation & the point will be awarded.

    Al
     
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That "scales" thing is the "OLD" instructions---Real Old.

    Al gave you the new way---Easy to use.

    Bear
     
  5. fletch

    fletch Newbie

    I did do they dry cure method. I just rinsed it after though. I guess I will soak a lot next time and change out the water. I was thinking in a chilli as well! Also mixed in a fretta. Probably could go in a pea or bean soup............
     
  6. mike w

    mike w Smoking Fanatic

    That's some great looking pastrami Al! What percentage of salt and sugar did you use with the cure calculator?

    I have made corned beef and pastrami before with an equilibrium brine but I would like trying a dry brine like you did. Saves on fridge space :)
     
  7. nicefly

    nicefly Fire Starter

    Thanks for the help with the points awarding.

    Now I am off to brine a turkey.
     
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hey Mike,

    Not only does it save on space, but I think you get a better flavor with the dry cure.

    2% salt, 1% sugar.

    Let me know how yours turns out!

    Al
     
  9. mike w

    mike w Smoking Fanatic

    Will do, thanks again Al!

     
  10. mike w

    mike w Smoking Fanatic


    That is a great recipe Al. Very tasty!
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Ha Ha, I'm glad you enjoyed it!

    Your sammie looks fantastic!

    Al
     
  12. tjdcorona

    tjdcorona Meat Mopper

    Al - Im moving on with this addiction of smoking and gonna do this recipe next week or so. Thanks for the post
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm glad I could inspire you to do different things.

    Let me know how it turns out, better yet start your own thread & give us your experience.

    Al
     
  14. vinny mozz

    vinny mozz Fire Starter

    Al,
    Look amazing. My mouth is watering This will be my next venture on my Lang. What kind of wood did you use? And did you find that the French onion soup softened the bark in the pan too much?
     
  15. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use oak & hickory, because it's easy to get around here.

    No it didn't soften the bark at  all, but when you use a pan, obviously there won't be any bark on the bottom.

    The top & sides stay nice & crispy.

    Al
     
  16. k-dog80

    k-dog80 Newbie

    Al, all your food looks amazing.  I am new to this, so I was worried I wouldnt have enough ideas to justify really getting into this hobby.  I had such a good time seasoning my River Grille vertical wood smoker over the weekend, I can only imagine how fun it is with actual food in there. 
     
  17. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you Sir!

    Good luck with your first smoke!

    Al
     
  18. Looks really good!
     
  19. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you!

    Al
     
  20. Thanks Al.  To say it looks great would be an understatement!

     I've been looking for a good pastrami recipe.  will give it a try.