Pastrami ?'s NOW WITH PICS!

[unionguynw]

Picked up a corned beef today and plan on turning it into pastrami. ? is I want to cold smoke it for a few hours with my amnps in my fridge smoker and then take it to 190 in my traeger at 225. Since the corned beef is cured this should be safe right? I need to compensate for the lack of smoke flavor from my traeger and don't want to run my fridge smoker at 225 for as long as it will take to cook.

 

[kathrynn]

I did some like those on New Year's day.  There are some things you will need to do to the meat before it goes into the smoker.  Here is a link of what I copied...and my rub recipe for it.

http://www.smokingmeatforums.com/t/119550/first-corned-beef-pastramis-w-q-view

Hope it works...and let me know if you have any questions! 

Kat

 

[unionguynw]

Thanks Kathryn! I googled "cold smoked pastrami" and found that some cold smoke and then steam. So I figured I'd be safe. I soaked it for 3 hours and then rubbed it with evoo. I then rubbed it with fresh ground pepper, coriander, mustard seed, ginger, garlic, onion, and a little kosher salt. It's cold smoking now at 60 degrees. I'm going to let it go for about 5 hours then I'll bring it up to 190 on the traeger tomorrow.

 

[kathrynn]

Sounds good! Wanna see pics!

 

[chef jimmyj]

Modern Commercially Corned Beef is Cured so your plan will be fine...JJ

 

[unionguynw]

OK, this thread is useless without pics so................

Here is the victim after soaking for a few hours

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• unionguynw
• Jan 13, 2013

Spices ground and mixed

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• unionguynw
• Jan 13, 2013

After a nice evoo rub and coated with the spice mix

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• unionguynw
• Jan 13, 2013

AMNPS loaded with hickory warming up for its performance

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• unionguynw
• Jan 13, 2013

Into the fridge smoker for its smoke bath.  Had to add some Tillamook Sharp Cheddar and Colby Jack to keep it company

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• unionguynw
• Jan 13, 2013

You know you're cold smoking when you have frost on the top of your smoker! 27 degrees outside!

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• unionguynw
• Jan 13, 2013

More pics tomorrow when I get it on the Traeger

 

[unionguynw]

Cheese is done and ready for its 2 week nap!

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• unionguynw
• Jan 13, 2013

 

[themule69]

looks great.

david

 

[unionguynw]

Here is this mornings update.  Rested in the fridge after cold smoking for 5 hours last night.  Let it sit at room temp for an hour then tossed it in the Traeger at 225.  I'm thinking I'll let it go to 195 as I would like to be able to slice it thin and not have it fall apart. More to come when she's done!

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• unionguynw
• Jan 13, 2013

 

[unionguynw]

OK, she spent 3.5 hours in her warm traeger sauna and I stuck the probe in.  It read 160.

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• unionguynw
• Jan 14, 2013

It took a total of 7.25 hours to hit 190.  That's when I ended up pulling it.  It was 27 degrees in my garage and isn't suppose to get above 35 today so I covered it with foil and will let it sit till I get home tonight and I will take the slicer to it!  (It's really hard being patient!)

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• unionguynw
• Jan 14, 2013

 

[unionguynw]

Got home tonight and started slicing

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• unionguynw
• Jan 14, 2013

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• unionguynw
• Jan 14, 2013

Some vacuum sealed for later and some out for Reubens tonight!

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• unionguynw
• Jan 14, 2013

Can't forget the "Bearview"!

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• unionguynw
• Jan 14, 2013

 

[unionguynw]

I don't know who Reuben is but he makes one hell of a sandwich!

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• unionguynw
• Jan 14, 2013

Rye bread, Swiss, thousand island dressing, sauerkraut, and home made pastrami. Good Eats!

 

[smoking b]

Good looking sammich! 

 

[dirtsailor2003]

Can't forget the "Bearview"!

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• unionguynw
• Jan 14, 2013

We need print a Q. I'd have this printed out on rye with some kraut and Guldens!!! MMM!!!

 

[chef jimmyj]

Looks great...I would add some Coleslaw to that Sammich...JJ

 

[mvincent42]

Meat and cheese both look good..I gotta do some soon!

 

[sam3]

Excellent job on the 'strami. How did you like the cold smoke before the actual cook?

Too much? Too little?

 

[unionguynw]

Excellent job on the 'strami. How did you like the cold smoke before the actual cook?

Too much? Too little?

Just a hint of smoke.  I think to get a little more I either need to go longer or bump the temp in the smoker a bit.  It was only running in the 40's with my AMNPS and the outside temps below freezing!

 

[humdinger]

Looks awesome union. Good step by step pics, especially with March and St. Patty's day on the horizon....