I first thought it might be difficult. Nope. The hardest part was finding Tender Quick. Pastrami is easy. DO IT!
Thanks Eric.. this was my first try at a pastrami so i made sure that i wrote down what i used and how much etc. etc. We really did like the flavor that i came up with,but i think next time i do one i will back off on the black pepper a bit and maybe try a little more of a ''hot" flavor or some horseradish mustard! Not going to be my last try for sure!!!! Thanks again--LESMan, I'm a sucker for home-cured meats, and pastrami is the bomb, IMO. I missed the start of this myself, like Bearcarver.
Looks perfect, Les! You got a good cure all the way through...nice, dark pink...can't ask for anything better. Your flavor profile is not 100% traditional, but mine aren't either. That's what's great about curing and smoking your own, because you choose what you want for the big picture instead of having to settle for whatever a deli has. I've eaten some deli pastrami that was so-so, some that was great, and some that I had trouble finishing the first sandwich. I don't buy pastrami anymore...I have Tender Quick! LOL!!!
I've done straight brine cures on all mine, which takes a bit more time than an injection/dry rub cure, but it works out quite well with my 4/2 work schedule, so I stick with what works for me. By all means, do what works for you as well.
Nice 'strami, brother!
Eric
Thank you for the kind words Barry, to say the least it's been a very difficult week for sure! And yes that was probably the most intense smoke i have ever done. I talked alot with my grandfather that night,and i belive that he and my grandmother are gloriously reunited in heaven! It surprises me and humbles me to have a great smf family,that is always there to help lift the spirits. Thank you to all!!!Les, first may I say that our thoughts and prayers are with you and your family in the loss of your grandfather, sometimes, when we have a loss it is comforting to us to do something that we like that does not talk back to us. I hope that your time smoking your pastrami gave you some time alone doing something that you liked to do and that you could kind of clear your mind during this time of loss. If there is anything that I can do please do not hesitate to contact me.
Now on to your pastrami, I have not had pastrami in a long time, several years at least but I do remember having it the last time at a deli in Richmond, Virginia, they were slicing it up hot and thin and piling it high and it was delicious. I have been following this thread and you have done such a good job with it explaining everything in detail that you did, I think I could do some pastrami on my own. Well there is another thing on my "TO DO" list. Thanks for sharing it with us Les. Again, our thoughts and prayers are with you and your family during this time of loss.
Your Friend,
Barry
Thank you bear, as they played taps at the cemetery the wind started blowing,and the trees began to sway......by the time that taps ended it had all stopped!Just caught that Les----Very Sorry about GrandPop!
I'm sure he'll be watching your smokes.
Yours,
Bear
No worries mike,its all good. I think i just used too much black pepper in my rub after the curing. It was alot better after i removed some of the rub,then i was able to get some of the otherLes, Please forgive me for not mentioning your loss. My condolences.
Interesting you say you will cut back on the pepper. hearing that,I may too. I am not familiar with coriander, but found it ground already. My idea is to mix it with some mesquite seasonings blend.
What do you think?
Thanks, and remember it is always 420, time to smoke.
When you finish the soak,cut a small slice off and pan fry it to taste it. That way if its still too salty you can soak it longer to remove more of the salt. I forgot to do this....well my mind was just not into it,so i got lucky...it was not too salty at all!That looks fantastic. I'm still new to this, so could you explain what a fry test is? I've never heard of it. Wanting to try a pastrami and figure I better know what this is.