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Pastrami from scratch on the Smokin It #3

Discussion in 'Beef' started by dert, May 3, 2013.

  1. dert

    dert Master of the Pit

    Starting a new thread as I cure and smoke up a pair of 8.5 pound packers from Costco. $3.99 a pound again this week.

    Got my Prague#1 in the UPS today, $11.99/ pound via Amazon
    Last edited: May 3, 2013
    disco likes this.
  2. dert

    dert Master of the Pit

    Trimmed the points and a load of fat off:
    Last edited: May 3, 2013
  3. dert

    dert Master of the Pit

    Made some brine...

    2 gallons water, 2 cups brown sugar, 2 cups pickling salt, 8 tsp Prague#1, 2 oz pickling spice

    Boiled half

    Added the other cold half to a clean bucket and added the meat...topped with a plate

    Probably could have only done one gallon, but this will ensure good coverage!
    Last edited: May 3, 2013
  4. dert

    dert Master of the Pit

    Put the cooled bucket in my beer keezer...

    I'll let it cure for the next 10 days or so...until then, enjoy!
  5. chef willie

    chef willie Master of the Pit OTBS Member

    How'd I miss this one?? You got a serious operation going on there...no shortage of beef or beer that I could see. Sweet looking briskets.....should be some fine pastrami....enjoy
  6. you make your own beer?
  7. dert

    dert Master of the Pit

    Yes I do, I have an all grain set up and do 12 gallon batches...
  8. Hi Dert,

    Pastrami is off to a good start. Can't wait to see the conclusion. It looks like you may have done this before. [​IMG]I make my own beer too. Nice chest freezer set up. My avatar is my set up.
  9. How do you clean those Sankes when you're done fermenting?
    Last edited: May 4, 2013
  10. dert

    dert Master of the Pit

    Fill with water and oxy-clean for a few days, rinse, add a gallon of water, boil/ steam sanitize...foil, good to go!
  11. You must wash them out right away Unlike me.  [​IMG]
  12. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Lookin' good so far, Dert, on the pastrami.  That beer setup is impressive!

  13. dert

    dert Master of the Pit

    Due to work travel, I'll need to smoke these up either at either 7 days in the brine or 18 days...

    Any thoughts?
  14. 18 will be fine Better be real sanitary.
    Last edited: May 9, 2013
  15. dert

    dert Master of the Pit

    As a food microbiologist, I cannot think of anything much more unsanitary than raw meat and spices.

    Have you cured pastrami or brisket longer than a week?

    Any advantages to curing the pastrami longer than that?
  16. dert

    dert Master of the Pit

    Out of the brine

    Into some cold water, then spice overnight, and smoke tomorrow
    Last edited: May 11, 2013
  17. dert

    dert Master of the Pit

    Last edited: May 11, 2013
  18. Everything's looking good. What time line did you go with? I had always thought for some reason the briskest at Costco were only flats. Good to know they're full packers, their meat quality is really good.
  19. dert

    dert Master of the Pit

    One week in the brine. Letting them dry before applying the spice rub (black peeper, coriander, onion and garlic powder)
  20. dert

    dert Master of the Pit