Pastrami recipe recommendations

[Kyleblun]

Thumbs up.
I steam my smoked meats in a cheap-o casserole style crock pot on high.
2 hours with 2 oz of water works super. Apple cider is good too.
View attachment 511937
Katz Deli in NYC and Langers in LA says steaming your pastrami after smoking is essential.

Thanks for the tip on the steaming. I have a digital steamer.

 

[Kyleblun]

Is an equilibrium wet cure for pastrami used? Or is that only for dry cure?

 

[thirdeye]

No, there's a big difference once you add the Pastrami seasoning, and the Sous Vide lets the flavors soak into the meat without drying out.
I've had mixed results smoking flats in my offset and don't want to ruin something I've spent so much time and $ on
and frankly haven't noticed a difference.
I guess I'm not a purist. I don't smoke my hot dogs either, though I put a little liquid smoke in the mix....

Speaking of letting the flavors soak into the meat, I have pressure canned corned beef, and corned beef seasoned with pastrami seasoning for many years. The product is just like canned beef or pork, not sliceable like you get when SV's. But it's a neat shelf stable option for making corned beef sandwiches, or having a quick meal with mashed potatoes and cabbage.

Most hot dog recipes call for liquid smoke, and even though I use a smoke step on my dogs.... I still use a little liquid smoke too (Apple flavored, which is milder). When omitting the liquid smoke, they just don't taste the same.

Thumbs up.
I steam my smoked meats in a cheap-o casserole style crock pot on high.
2 hours with 2 oz of water works super. Apple cider is good too.
Click it to warm and it doubles as a serving vessel.
View attachment 511937
Katz Deli in NYC and Langers in LA says steaming your pastrami after smoking is essential.

That's a good idea, and I have table top roasters with wire racks that would work for steaming. What is the quality of the broth like? With a pressure finish the broth is rich and flavorful as nothing leaves the cooker.

It's said that "He who masters the finish, masters the pastrami".

 

[indaswamp]

I think the spice rub is really what makes pastrami. I don't notice a prominent smoke flavor in pastrami but admit I don't eat a ton of it. To me, the finish is the real key. Smoking ain't gonna fix shoe leather... I will give you guys a heads up about smoking and SV. I ran some CB one time and finished in the SV after smoking and it was nasty. There is something going on and cannot pin it down. I think you need a few days for the smoke to gas off a bit or ease off on the amount of smoke. @daveomak warned me based on his experiences and he was right.

I smoke whole rump roasts for 4-5 hours, then put in a seal bag in the SV for 18-20 hours. Comes out great. No bitter flavors.

 

[indaswamp]

Is an equilibrium wet cure for pastrami used? Or is that only for dry cure?

Either method will work. I go dry.

 

[tallbm]

Is an equilibrium wet cure for pastrami used? Or is that only for dry cure?

I did wet cure/brine because it was easier and faster. I took the cure/brine and also injected it to ensure full uptake and faster uptake. Much simpler in my mind :)

Either way should work.

 

[Casebrew]

I've done brisket and goose breast. And once when the local grocery had Boneless Leg-o-Lamb for 99 cents/lb "cook or brine TODAY", I bought $12 of it. Excellent pastrami.

 

[chef jimmyj]

I've been happy with Chef jimmyj's "Better'n NY Pastrami Rub". I think this is his latest rendition
for an already cured corned beef;
2 TB Turbinado Sugar
2 TB Black Peppercorns
1 TB Coriander Seeds
1 TB Dill Seed
1TB Dry Minced Onion
1 TB Dry Minced Garlic
1 Tsp Allspice Berries
1 Tsp Mustard Seed
1 Tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1 Tsp Juniper Berries
Lightly toast whole spices before grinding coarse.

I don't even smoke it anymore, just vac-seal it and Sous Vide at 152 for about 19 hours.

This is my go to. Thanks for posting.

For Corned Beef from Brisket, I use the following...JJ

Killer Corned Beef Brine

1Gal Cold Water
1/2C Morton Kosher Salt (3/4C if Diamond Chrystal)
1/4C Pickling Spice
1C Diced Onion
4 Cloves Garlic, chopped.
1Ea Carrot, diced
1Ea Rib Celery, diced
1T Fresh Thyme Leaves (1tsp Dry)
2T Brown Sugar
1T Cure #1

Toast the Pickling Spices in a dry 2 Qt Pot over medium heat until fragrant.
Add 1Qt of the Water and the remaining EXCEPT the Cure #1.
Bring to a Boil and simmer 5 minutes.
Add this " Tea " to the remaining 3QT Cold Water in a food safe container and stir in the 1T Cure #1.
Measure the thickness of the meat at the thickest point.
Brine One Day for each 1/2 inch of thickness of the thickest part.
Soak completely submerged, weight down with a bag of water.
Everything may fit in a Ziplock 2 Gallon Bag if you don't have a Food Safe Container.
Place Bag in another container or roasting pan in case of leaks.