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PWE Pastrami Finally Done! The Slices and the Sandwich!

disco

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Hold on to your hats. Can you take the excitement?

It is day 4 and I pulled the brisket flat out and injected it with brine.


If you're having palpitations, don't say I didn't warn you.

Disco
 

tropics

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I was going to wait til it was done,but decided to get in line

Richie
 

smokeymose

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OK, I'm a bit late, but I'm paying attention now.
I love Pastrami, and since I first made my own, I've never paid $11 a pound since!
I do it a bit differently, but I love new ideas..

:popcorn
 

disco

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OK, I'm a bit late, but I'm paying attention now.
I love Pastrami, and since I first made my own, I've never paid $11 a pound since!
I do it a bit differently, but I love new ideas..

Different is good! 
 

disco

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On day 10 I have taken the beef out of the brine and rinsed it lightly.


For every kg of beef, I measured the following:

20 ml peppercorns

20 ml juniper berries

12 ml whole coriander

For the poor people who don't do metric, this works out to the following per pound:

2 teaspoons peppercorns

2 teaspoons juniper berries

1 teaspoon whole coriander

For my 2.3 kg brisket, I measured 50 ml each of the peppercorns and juniper berries and 30 ml of the coriander.

I ran each through a coffee grinder with just 2 or 3 quick pulses. You just want to break a few of the seeds, not grind them.


I mixed them all together and rubbed them onto the brisket flat.


I wrapped it in plastic wrap and it will go in the fridge for two days.


See you in two days!

Disco
 

disco

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After two days wrapped in the spices, I unwrapped the brisket flat and patted it dry with paper towel.


A side story. Our old kitchen range packed it in. We went to get a new one. She Who Must Be Obeyed picked out a $2,000 new range. I started to whine but my smoking gear was raised and discretion became the better part of valour.

However, the new range has a great feature. You can set it as low as 145 F. I put the brisket in for an hour and it perfectly dried the surface. This will be used a lot. Obviously, She Who Must Be Obeyed was right. Please let her know I said that.


I had preheated my pellet smoker to 230 F and fired up the A-Maze-N tube smoker with apple pellets. I put the brisket in and smoked to an internal temperature of 150 F. That took about 4 hours.



I put it over simmering water, covered for 3 hours.



I like to let my pastrami cool before slicing it as I do it by hand with a ham slicer knife and it is easier to carve. If I want to serve it hot, I just heat up the slices in the microwave with a little water. So, the pastrami carving will have to wait for another day. I let it cool, covered it with plastic wrap and put it in the fridge overnight. Of course, I had to cut a corner off and try it. I am only human.


 

crankybuzzard

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This has been a great ride so far, and you are quite the tease!

Excellent work so far, and a very nice step by step presentation.
 

tropics

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Looking real good now

Richie
 

disco

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Looking real good now

Richie
Thanks, Richie. The sample tasted great but I want a sandwich. I have friends coming over to share the slicing. 

I love smoking food but the waiting can be tough! It is teaching me patience.

Disco
 

smokeymose

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Thanks, Richie. The sample tasted great but I want a sandwich. I have friends coming over to share the slicing. 

I love smoking food but the waiting can be tough! It is teaching me patience.

Disco
You already have patience, Disco. I would have cut a whole slice with some fat on it :biggrin:
Dan
 

crazymoon

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D, We as your online friends are all waiting for our invite to the big slice ! 
 Excellent post and thoroughly enjoyable read !
 

disco

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Finally, time to slice the pastrami. Some friends came over and the deal was they buy the rye bread and I'll supply the pastrami.

The slicing:





I heated some up in a covered casserole with a couple of tablespoons of water and we get, the sandwich!


The Verdict

I really love this pastrami recipe. It is rich and meaty with a slight floral touch from the juniper berries. There is a problem with the pastrami being this good. I bag some of the pastrami with my Foodsaver for future sandwiches. By the time we had eaten our fill, there wasn't much left!


Disco
 

disco

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You already have patience, Disco. I would have cut a whole slice with some fat on it

Dan
Har! It was heard not to just start slicing!
 
D, We as your online friends are all waiting for our invite to the big slice ! 
 Excellent post and thoroughly enjoyable read !
You're really kind CM! The big slice is up!
 

tropics

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Disco that is perfect color and I like the knife work.Points

Richie
 

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