• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pastrami Time

bacon_crazy510

Smoke Blower
104
180
Joined Feb 17, 2018
I told xray xray that I was going to start a pastrami ... well, here goes! I went to my local meat market looking for 5 pounds of eye of round. They sell it for $5.99 a pound - they brought this cyrovac bag out from the back. It weighed in at 6-3/4 pounds and they said if I bought the whole cut they'd drop the price to $3.99 a pound.

SOLD!!!

I trimmed the fat cap off, cut it in half, and injected it throughout, then bagged it up in SmokinAl SmokinAl 's pastrami brine (I sed the same brine to inject it). In 2 weeks it'll be ready for a soak, seasoning, and smoke, ultimately ending up being sous vide. Thanks you all for the inspiration and knowledge you all share on this forum. It's fun to try new things!
thumbnail.jpeg
 

xray

Master of the Pit
OTBS Member
2,801
1,609
Joined Mar 11, 2015
Looks like a good start. Will be looking forward to the finished product, you'll have a lot of pastrami on your hands!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,156
Joined Jun 22, 2009
Your gonna love that!
Eye of round is becoming my favorite pastrami.
Al
 

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,427
1,847
Joined Jun 11, 2015
Thanks for the like bacon_crazy510 it is greatly appreciated.

Warren
 

bacon_crazy510

Smoke Blower
104
180
Joined Feb 17, 2018
Today is the day!!

I pulled the corned beef from the brine yesterday and soaked it in an ice water bath for several hours .... then, following SmokinAl SmokinAl 's awesome tutorial, I slathered them with mustard, and then seasoned them with a rub made from pepper, coriander, brown sugar, paprika, mustard powder, onion and garlic. Then I wrapped them, and put them in the icebox to rest overnight.

Up and at em .. I set the Yoder at 250F, and set them up with a smoldering tube of pellets for a little extra smoke.

I'm going to pull them at 130F IT, and then sous vide them ...

thumbnail.jpeg
thumbnail-1.jpeg
thumbnail-2.jpeg
thumbnail-3.jpeg
thumbnail-4.jpeg
 

bacon_crazy510

Smoke Blower
104
180
Joined Feb 17, 2018
So, I smoked them to an internal temperature of 130F, and brought them inside. I vacuum packed them with a decent pat of butter ( to help add moisture, and why not, it's butter????)

Into the sous vide cooler for a 20 hour bath at 132F ....

Breakfast tomorrow should be epic. I'm planing on making SmokinAl SmokinAl 's Thousand Island sauce recipe too....

thumbnail-5.jpeg
thumbnail-6.jpeg
thumbnail-7.jpeg
thumbnail-8.jpeg
 

Jabiru

Smoking Fanatic
531
302
Joined Mar 5, 2019
Looks superb. The cooler setup is a beauty, I might have to get myself a setup like that. :emoji_wink:
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,156
Joined Jun 22, 2009
Looks great so far!
Bet the sammies will taste awesome!
Al
 

bacon_crazy510

Smoke Blower
104
180
Joined Feb 17, 2018
I couldn't wait to slice in to my first pastrami, and when I took my first bite, I had an appifininy. I will never buy pastrami from the store ever again. And probably never but corned beef either. This was so easy to make .... the only "problem" is the wait! But if I set up a production schedule, it won't be an issue.

IT IS SOOOOOO GOOD!!!!!

Once again, thanks to everyone on this forum that share their knowledge and recipes, especially SmokinAl SmokinAl .

I'm already planning my next batch.

thumbnail-12.jpeg
thumbnail-9.jpeg
thumbnail-10.jpeg
thumbnail-11.jpeg
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,412
6,156
Joined Jun 22, 2009
It looks delicious!
I like the round better than the brisket pastrami too!
Al
 

xray

Master of the Pit
OTBS Member
2,801
1,609
Joined Mar 11, 2015
That’s some good looking Pastrami!! Better get another one started because that one won’t last long.

Very nice.
 

indaswamp

Master of the Pit
OTBS Member
4,885
1,660
Joined Apr 27, 2017
Looks superb. The cooler setup is a beauty, I might have to get myself a setup like that. :emoji_wink:
I use this one, but buy the red one because it is cheaper...
Coleman Stacker Packer Ice chest

Drill a hole in it for the sous vide machine. They also make a 30qt. which is deeper and can hold larger cuts. I store my sous vide machine in the cooler in the box it came in.
 

Jabiru

Smoking Fanatic
531
302
Joined Mar 5, 2019
indaswamp indaswamp : Cool, thanks for the info mate, perfect setup you have got.. I reckon we can get those Coolers here. Got my Birthday coming soon so pointed my missus in the right direction, SV and cooler :emoji_wink:
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.