Prime Pastrami From Scratch on the Smokin'-It #3

[dert]

Right now...

http://s660.photobucket.com/user/de...656E099E-69E2-4B46-8759-0ED9E3A516D2.jpg.html

http://s660.photobucket.com/user/de...80AD3147-BBE6-47B1-98CE-6EC4D0755120.jpg.html

http://s660.photobucket.com/user/de...352D0E02-9F5B-4746-A349-EFC616D52769.jpg.html

 

[pc farmer]

You need a vac sealer.

 

[dert]

Got one, no time last night...

 

[pc farmer]

That sammie looks GREAT.

 

[goliath]

can ya take any CLOSE UPS ...  LOL
great lookin stuff

Goliath

 

[boykjo]

Nice strami.....................

 

[cxg231]

Seeing this reminds me I need to brine a brisket this weekend!

 

[hoity toit]

My-O-My.,,,,,,,,that is one good looking pastrami, you did well..and it shows.

 

[foamheart]

Nice looking man, and that thin slice is worth every penny!

 

[dert]

Here's from tonight:

http://s660.photobucket.com/user/de...3902CCB1-B64B-4B6C-B475-B7142F7ECC2C.jpg.html

http://s660.photobucket.com/user/de...606A00F1-C39B-4979-A57F-EE68FAAB3FE6.jpg.html

 

[dert]

And vac packed up for c farmer :) :

http://s660.photobucket.com/user/de...0D5DA56F-FB64-470A-802B-A4C3529FE45D.jpg.html

http://s660.photobucket.com/user/de...A2D6E012-71F6-4E20-A2C5-D452E2808BD4.jpg.html

 

[dert]

In the freezer till next time:

http://s660.photobucket.com/user/de...B1B888DB-2F8C-48E1-9987-EE0F2C4A54B4.jpg.html

 

[hoity toit]

You did a good job on both batches, I'll have to go back and look at what you used in your rub. I have some venison back strap I am attempting to make "pastrami" out of. I like the methods that you use, it will always come out consistant that way. High 5 !

dexter

 

[smokinghusker]

Just got a heck of a deal on some corned beef. Going to try this this weekend

 

[thinmattsbbq]

Great Thread, I know this is old, but it convinced me to give it a try. It will be a few weeks before I can give a try. Looking for a  Brisket this weekend. During the brine, you keep it in your Beer Freezer, What temp is that? 

 

[dert]

38*F +\- 2*

 

[dert]

Post some pics of your project!

 

[thinmattsbbq]

Thanks, I start posting pictures when I pick up the Brisket. I will probably start with one, and go from there. I love pastrami so I am really looking forward to this. 

 

[dert]

I determined if I was going to the trouble, I'd just do two...

I suggest you do the same, this stuff is crazy good...and freezes well too!

 

[unclejhim]

Dert that there is some fine looking stuff!!

I  a have a question on your rub portions. You said 1 oz. coriander...2oz of tillicherry peppercorns, onion powder and roasted garlic powder. The last three ingredients, is that 2oz. each or combined all three?? I'm gonna try this real soon. Thanks.