Pastramiwurst! The obsession continues..

Discussion in 'Sausage' started by worktogthr, Mar 11, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I cannot stop making sausage. I sit around daydreaming about what meals I can cram into a casing. So with cheap corned beef season upon us, it's time to take the ideas rolling around in my head and make them a reality. With a lot of help from the SMF members, I admired my 5.5 lbs of corned beef...
    And I arrived at my game plan.

    1. Soak the store bought corned beef overnight to desalinate:


    2. Rinse, dry, and rub corned beef with a little oil and then a whole mess of pastrami seasoning.


    Stuck that in the freezer and when it was partially frozen, cubed it up for the grinder.


    Ground it through the fine plate:


    Mixed it with some water and a 1/2 cup of NFDM.


    Fried up a test patty and I think I lucked out. Pastrami seasoning compliments the corned beef well without being overly peppery or bland. Think the amount used to coat the whole pieces is enough for he mix.


    Tomorrow we stuff and Sunday we smoke. Thanks for looking! Be back tomorrow!

    -Chris
     
    dirtsailor2003, disco, ak1 and 3 others like this.
  2. ak1

    ak1 Master of the Pit OTBS Member

    You need professional help!

    That does look great though.

    You get points for thinkin' outside the box.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Haha thanks! I really do need help. This hobby is bad for my obsessive nature. That's how I ended up with 14 cooking apparatuses in my yard, 4 freezers full of meat, membership to restaurant depot, and the inability to think about anything other than what I will cook next.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Chris, You DO need help ![​IMG]  looks tasty !
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What the heck are you doing with all that sausage?

    You can't possibly eat it all.

    That being said looking forward to seeing how this turns out.

    Al
     
  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    [​IMG]

    That being said, I almost feel obligated to send you my mailing address.  LOL

    I'll be watching for sure.

    Gary
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member


    Hhaha I make sure to spread the wealth. Friends, family, coworkers all get some care packages. Also, my immediate family is almost 30 people, so five pounds of sausage goes pretty fast. That being said, I still make enough sausage to feed a small nation, and have plenty in the freezer for myself.
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!

    POINTS!
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris I thought I was going to beat you,at making the Pastrami Sausage.My Corned Beef is going to be desalted tomorrow.

    Richie

    I'll check back tomorrow
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So today I stuffed:


    And I know I know. I'm nuts... I also decided last night to start thawing some cubed up loin and butt in my freezer and it was just the perfect consistency to grind so I made Len Poli's Irish Bangers too.


    Had some friends coming over so I ask smoked up some baby backs and a couple of naked fatties on the akorn:


    I'll be back tomorrow with the smoking of the pastrami dogs and perhaps some bangers and mash for dinner.

    -Chris
     
    c farmer likes this.
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so muchnfor the points. The test patties were good. Can't wait to taste them after they are smoked!

    Hahah Richie, I am on such a sausage kick right now. Every crazy cooking idea I have becomes a sausage. Those cheap corned beef points inspired this one.
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching. Gonna be great
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Into the smoker for abot an hour around 100 degrees to dry before applying smoke:


    I'll be back!
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks great !!!! [​IMG]Great job can't wait to see the outcome  

    A full smoker is a happy smoker 

    DS
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Into the smoke for a few hours. Using hickory pellets...

     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So after about 3.5 hours of smoke they looked like this:


    Finished them in a 160 degree water bath and took them to 152 IT. Had to slice and taste one!


    Now they are hanging in my kitchen to bloom at room temp for a few hours.


    The taste... Pretty darn good. I am having trouble not thinking it tastes like a hot dog with extra black pepper but the fact of the matter is, a hot dog and pastrami do have very similar ingredients and cooking techniques so the similarity shouldn't be all that surprising. Have to wait and see for sure until I grill them up for a pastrami Reuben dog. Thanks everyone for looking and I'll be back with more pics later!

    -Chris
     
    tropics likes this.
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That is looking great.
     
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So for dinner I grilled up a banger and a Pastramiwurst (registered trademark) haha.



    So verdict is... The Pastramiwurst is great...but... I can't help but think it just tastes like kielbasa with a little more pepper. Almost as if the smoking process took away the corned beefy taste of the test patty. Regardless they are delicious, just thinking if I serve them saying the are pastrami flavored sausage I might be doing a little false advertising. Next time around I will take @dirtsailor2003's advice and try the Adam Gertler recipe.

    Thanks everyone for the advice and for watching!

    -Chris
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    No, this is just wrong. How can make something that looks this good and not invite us all over. I will have to speak to the membership committee.

    Points for a great sausage and giving me another idea.

    Disco
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris nice job,this was a great post also and has me thinking.Points

    Richie
     

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