Quick Pastrami

[lovethemeats]

I decided to take a corned beef and turn it into some tasty pastrami for lunches during the week. Since it was somewhat cold out I took advantage of it and cold smoked it first for about 14 hours before going on to adding the heat. Total time was just over 24hrs at a internal temp of 190. Then in the cooler for 2 hrs. Then in the fridge to cut in the morning. The wood pellets were a mix of 75% apple and 25% hickory. The spices were as follows.
4 tbs black pepper peppercorns
4 tbs coriander seeds
3 tbs mustard seeds
2 tbs White mustard powder
2 tbs Hungarian paprika
1 tbs of garlic powder
1 tbs of onion powder
The seeds and peppercorns were processed some in a mini food processor breaking them down some before adding in the others.


Couldn't wait last night and cut some for tasting.

Tastes good. Some nice flavor.
Nice stack of lunchmeat made up for the week.


Nice and thin cut for the sammies to come. That one for me to taste test again. Next made up 2 packages and one into the freezer for later. Other to enjoy now.

Picked up some nice rye bread, swiss cheese, sauerkraut and a good mustard. Oh lunch will be good today.

 

[oddegan]

You Sir, are a genius!

 

[motocrash]

Total time was just over 24hrs at a internal temp of 190.

Why so high an IT ?

 

[lovethemeats]

I took the internal temp so high as for tenderness. Seen a few recipes out there calling for that temp so I figured I would try it. 1st pastrami ever tried. I will try doing one from scratch using a brisket next. I will only go to 165 the next time. I think I messed up going so high on IT. Of course I should have looked in the site first. And I didn't.
Meat not dried out too much. Still has juice Could have been better. But for first time. It's still good.

 

[ab canuck]

That looks great, I have that on my list of things to do for this spring when we get some warmer temps and I can hopefully finish my smoker build... Point

 

[tropics]

Looks great I have made them with store bought Corned Beef,an home made.Lower temp is good if you are going to steam them for Hot Pastrami Like
Richie

 

[motocrash]

I took the internal temp so high as for tenderness. Seen a few recipes out there calling for that temp so I figured I would try it. 1st pastrami ever tried. I will try doing one from scratch using a brisket next. I will only go to 165 the next time. I think I messed up going so high on IT. Of course I should have looked in the site first. And I didn't.
Meat not dried out too much. Still has juice Could have been better. But for first time. It's still good.

Well it looks tasty as hell,sorry for not saying that first.I was curious since most go 160*-165*.

 

[lovethemeats]

Thanks to all. I like the reply's back. I made a beginner mistake and shouldn't have taken it that high. I do know better. Slap myself around for that one.

 

[SmokinAl]

Your pastrami looks great.
I take mine even higher, sometimes 200-205, sometimes it takes that high a temp to get probe tender.
Unless you are going to finish it in a steamer basket, then take it off at 160 ish.
Al

 

[petehalsted]

Looks good to me, love the color, point. I have a corned brisket in the freezer that I am planning to use for my first go at Pastrami soon.

Lots of back and forth questions about the IT. But no one called you on calling a 24 hour smoke "Quick" LOL

How smoky was it after 14 hours of cold smoke? Worth it?

From what I have read so far the "steam" stage actually helps achieve the Pastrami flavor/texture, so that is the current plan for mine.

 

[gary s]

Dang that looks good Could you send me a sandwich :)

Gary

 

[lovethemeats]

Looks good to me, love the color, point. I have a corned brisket in the freezer that I am planning to use for my first go at Pastrami soon.

Lots of back and forth questions about the IT. But no one called you on calling a 24 hour smoke "Quick" LOL

How smoky was it after 14 hours of cold smoke? Worth it?

From what I have read so far the "steam" stage actually helps achieve the Pastrami flavor/texture, so that is the current plan for mine.

With all of the spice. I really could not tell that the smoke was too much. I think lighting both ends would be better way of going. 14hr smoke time is considered quick to some long to others. LOL It all depends on what one likes. I think it could have went longer. Like I mentioned above - The spices were really strong - The peppercorns should have been reduced. maybe to 2tbs. All in all. I think it tasted great. Has some heat behind it as you eat it. Probably why it don't seem to have a strong smoke flavor.

 

[lovethemeats]

Dang that looks good Could you send me a sandwich :)

Gary

Hell - I would send some to all if I could. All in favor of supporting your local smoking forum

 

[GaryHibbert]

Looks great. Nice color.
I think I probably would have lit both ends.
Gary