Pastrami from the begining, update It's finally done!!

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SmokinAl

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I have smoked several corned beefs into pastrami. Now I am going to take a brisket, cure it, and smoke it, so it's a pastrami from scratch. Here's the brisket I got from Sam's, it's a 9 lb. flat.

ef2129ce_3-9-11brisket1.jpg


It has a huge fat cap on it & I'm going to trim most of it off.

67b839db_3-9-11brisket2.jpg


I trimmed the fat cap off & it was 2.15 lbs. So now I have a brisket that is just under 7 lbs. Sorry guys I forgot to take a pic of the trimmed brisket, but here it is in the brine cure. I got the brine cure recipe from Uncle_lars. It's in the fridge for 7-10 days.

1fe76ce1_3-9-11brisket3.jpg


Stay tuned, will update when I remove it from the brine.
 
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porked

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I'll be following this one too Al, I just did my first canadian bacon last weekend and pastrami is next on my list. Looks like you got a great hunk of meat there to work with.
thumb1%20copy.gif
 

les3176

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Great start AL.  Ihave only done one pastrami from scratch and it was much tastier than most of the sammies i've had around. Plus i like that you can make it to you're own personal taste!!!

I'll be waiting the long 7 days with ya AL!!!
 

Bearcarver

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Good one to watch.

Clue us in on the price difference too.

I think Wally has Full Packers for about $2 per pound.

Thanks Al,

Bear
 

SmokinAl

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I saw them at Wally world too. If this turns out good that will be my next project.
 

beer-b-q

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Looking forward to the results Al... Looks Good So Far...
 

porked

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This is usually the time corned beef is on sale, next week is St. Patty's Day. Check out Costco, they were almost giving them away last year.
 

dirtworldmike

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I also bought 2  corned beefs yesterday while  at Wally World for my first try at pastrami  .The flat was $ 3.22 /lb and a point was $2.12/ lb. Went across the street to an Aldi store and they were $2.99 & $1.99.
 

scarbelly

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I am going to grab a couple of CB this next week too while they are on sale but lookig forward to seeing your results Al
 

SmokinAl

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Any chance you will give the recipe for the brine?  I searched but can't see where Uncle_lars posted it.


Just PM uncle_lar, that's what I did. He has it already typed out with specific instructions to follow. It was for 25 lbs. of meat so I just cut it in half. The only critical measurement is the amount of cure#1. The rest can be changed to suit your taste. 
 

Bearcarver

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Just PM uncle_lar, that's what I did. He has it already typed out with specific instructions to follow. It was for 25 lbs. of meat so I just cut it in half. The only critical measurement is the amount of cure#1. The rest can be changed to suit your taste. 
I guess you gotta be careful how you cut the recipe in half, or you might not be able to read it???

Sorry Al---Couldn't resist.  

Bear
 

SmokinAl

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Bear what am I gonna do with you. Do you stay awake nights thinking this stuff up?
 

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