Pastrami from sirloin and pastrma from filet

Discussion in 'Beef' started by africanmeat, Feb 18, 2012.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    I got a nice piece of filet and a sirloin

    Decided to do pastrami out of the sirloin and pstrama two way out of the filet

    The filet went in to a dry rub for 10 days

    The sirloin gone in to a brine   for  10 days

    After 10 days the  filet  and the sirloin went it to a bath  of ice water for 5 hours.

      got a new coat of spices , one filet and the sirloin gone in to

    The smoker at 225’f till   IT 195’f  got wrapped  in foil over night

    The other filet   was hanged   in the cellar for 7 days .

    The pastrami and the smoked filet   are   great but the dry filet is amazing it got a great  deep   flavour.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    This is the smoked filet

    [​IMG]

    Pastrami

    [​IMG]

    The dry filet

    [​IMG]

    [​IMG]

    [​IMG]

    Thanks for looking
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Wow!  Looks Wonderful!
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Very nice, looks delicious.

    [​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    Looks great, Ahron!

    Good luck and good smoking.
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

     Thanks Pops
     
  6. smokinal

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

    They all look awesome Ahron, but the color on the dry one is incredible!

    Great job as always!
     
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

     It all looks great,  So the dry rubbed filet cured for 17 days before smoking?  The color is great and I bet the flavors where pretty concentrated.
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member


    Thanks
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member


     Thanks


      Thanks AL
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks Al .  The dry filet is  is cured for 10 days and then  hung to dry  in the cellar for 7 days.
     
    Last edited: Feb 20, 2012
  11. Incredible.  I have so much to learn.
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks redclaymud
     
    Last edited: Feb 22, 2012
  13. frizzlefry

    frizzlefry Smoke Blower

    Looks awesome!
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member


    Thanks
     
  15. I have to say those look heavenly, especially the color on the dried one. Wish I had a cellar.
     
  16. africanmeat

    africanmeat Master of the Pit OTBS Member

    You right the dry one was great and now it is gone
     
  17. That looks great. As usual your post is making me quite hungry.
     
  18. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow Ahron those look great and the dry one looks amazing. Nice to have a basement you can do that stuff with 
     
  19. roller

    roller Smoking Guru SMF Premier Member

    That looks really good...I really like the dry meat...nice job !
     
  20. africanmeat

    africanmeat Master of the Pit OTBS Member

       Thanks a good pastrami Sammie's will fix your hunger
     



       You got the wood oven now is the time to dig a cellar


      Thanks this one melts in you mouth
     

Share This Page