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

[SmokinAl]

OK thanks Lar. I've been really stressing over this. Do you think I left it in the brine too long?

 

[uncle_lar]

you might have been able to get by with less time but I brined mine for  11 days and it was delicious

I did 3 packers in a big tub and turned them every couple days you can see by the pics that they were also grey on the outside but it was all bright pink when I smoked it

 

[SmokinAl]

Thanks again, Lar. There rubbed down & in the fridge, gonna put them on about 7:00 PM & let them go all night.

 

[herkysprings]

I would instead get a recipie for a cure (brine) from Bear or dude that uses Morton tenderquick.

From scratch pastramis are really good compared to store bought ones from corned beef. The store bought corned beefs are easier tho, but once you made your own (and you are so close to it), you know and you wont go back (unless for ease of use)!

Good luck!

 

Man this is really getting out of hand. I think next time I'll just pay the extra $ & get the cured corned beef.

 

[SmokinAl]

Just got an email from Bob (bbally). Everything is good! WOOOO HOOOO!

 

[alelover]

Had a feeling it would be. You may want to inject some brine next time to get better penetration.

 

[herkysprings]

I think you'll owe us all A LOT of Q views for this thread. If I were you I'd try to make the ULTIMATE PASTRAMI SAMMIE and show us.

I'm thinking 3" or higher... :D:D:D
 

Just got an email from Bob (bbally). Everything is good! WOOOO HOOOO!

 

[SmokinAl]

Had a feeling it would be. You may want to inject some brine next time to get better penetration.

I did inject it numerous times. Here's what Bob said.

"It is fine.  O2 got to the meat first, which when the cure was added fixed to the iron at FeO3 instead of Fe02.  The outside color is actually the real color of beef."

I think I know how this happened. I had it frozen for about 1 month. When I thawed it in the fridge I think there may have been a leak in the foodsaver bag, because there was some air inside. It was on the bottom of the freezer & when I pulled it thru everything else I must have put a pinhole in the plastic. The bag was not compressed on the brisket, you could see where there was air in there. Can't wait to get this sucker on the smoker & I bet you guys are plenty tired of this thread too!

 

[smokin relaxin steve]

Just got caught up... glad to here all is well... looking forward to the finished product!

 

[SmokinAl]

Just got caught up... glad to here all is well... looking forward to the finished product!

Me too Bud!

 

[alelover]

I think you'll owe us all A LOT of Q views for this thread. If I were you I'd try to make the ULTIMATE PASTRAMI SAMMIE and show us.

I'm thinking 3" or higher... :D:D:D
 

Something like this Al.

 

[SmokinAl]

Something like this Al.

Now that's one big sammie! I can make one like that but how do you get your mouth around it? Dang that's gotta be a pound of pastrami on each half!

 

[chef willie]

I've been watching the unfolding saga of the P'strami. Never have been through this, hence no input, so kept my fingers off the keyboard. Now that all seems OK at Control Central I wish you God Speed....waiting for liftoff of the WSM lid....Smoke on, Al.....have a sippa Johnnie to steady the nerves and maybe another piece of cracklin'....you deserve it

 

[alelover]

I found the pic on google. Don't want anyone thinkin I made that. That would raise the old BP a bunch.

 

[SmokinAl]

Thanks guys, It's going on the WSM in a couple of hours, then sleep. Can't wait! Maybe a Johnny Walker before! Or 2!!

 

[Bearcarver]

Just got an email from Bob (bbally). Everything is good! WOOOO HOOOO!

That's great---He sure is a handy guy to have around!

So the wait continues!

   The big box this time!

Bear

 

[lugnutz]

Good luck Al. I'm glad I didn't start reading this post till today LOL.

Rick

 

[pit 4 brains]

I'm glad you got some good advice from Bob because as i was reading the last few pages i was considering cutting my point that I just brined in half to look at the center. Lookin forward to your strami..!

 

[gotarace]

Wow Al after reading this 6 page journey I'm about ready to have a stiff drink for you...what a ride and no q-view yet..

I have to say i lmao when you were asking how long it takes for food poisoning to set in and Bear told you to eat a bunch of your smoked ham to dilute the effect of your pastrami test fry..That was classic.

Hope it goes better with the smoke...I'm waiting for the q-view

 

[ak1]

Great to hear everything is OK.

Can't wait to see the finished product.