Pastrami Time

[bacon_crazy510]

I told @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 '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!

 

[xray]

Looks like a good start. Will be looking forward to the finished product, you'll have a lot of pastrami on your hands!

 

[Braz]

Follow Al's guidelines and you are going to love it.

 

[SmokinEdge]

I just put 6 pounds more down in brine. Good luck

 

[SmokinAl]

Your gonna love that!
Eye of round is becoming my favorite pastrami.
Al

 

[HalfSmoked]

Waiting the call for a sammie.

Warren

 

[HalfSmoked]

Thanks for the like bacon_crazy510 it is greatly appreciated.

Warren

 

[Mastercaster]

I’m watching this for sure.

 

[bacon_crazy510]

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 '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 ...

 

[HalfSmoked]

waiting for a sammie.

Warren

 

[bacon_crazy510]

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 's Thousand Island sauce recipe too....

 

[Jabiru]

Looks superb. The cooler setup is a beauty, I might have to get myself a setup like that.

 

[SmokinAl]

Looks great so far!
Bet the sammies will taste awesome!
Al

 

[bacon_crazy510]

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 .

I'm already planning my next batch.

 

[SmokinAl]

It looks delicious!
I like the round better than the brisket pastrami too!
Al

 

[xray]

That’s some good looking Pastrami!! Better get another one started because that one won’t last long.

Very nice.

 

[indaswamp]

Looks superb. The cooler setup is a beauty, I might have to get myself a setup like that.

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]

@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

 

[indaswamp]

This is where I drilled the hole in the lid....

 

[bacon_crazy510]

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.

Thats a good idea ... I'll need a larger format box for larger batches.