I was thinking a lot about pastrami early last week. I've done chuck pastrami, brisket pastrami, top and bottom round pastrami, pastrami from things that go oink, including one from pork belly but I've never even seen one done with a sirloin cap.
So I said to myself, "man, that would probably be fantastic. Cap fat on a steak is great fat, so it should translate into great pastrami fat."
Then I went and looked in the meat counter. All of a sudden, brisket flats were looking better and better. Sirloin cap is mucho expensivo......
Then I said to myself, "man, I could do it and blame SMF......"
So I did it.
It's good. I ran it on the smoker for about 90 minutes, IT was right at a hundo. I wanted my finish temp somewhere around 145-150 and I did want to steam it. In retrospect, the one thing I would change is not steaming it. Messed with the texture of the fat cap. I had a little slice off of an end right off of the smoker, that was perfect. Post steam, it just wasn't quite as good.
But, here she is. 1.65% salt, 1.25% brown sugar and the cure#1. Pickling spice eyeballed, dusted with extra ground coriander. I thought I had a pic of it, I do not. Rub was a light coat of yellow mustard and black pepper.
^pre smoke
and right before the steam bath. Fat cap got much less rub
On les slicer
And sliced fairly thin.
I will end up trimming some of the fat as I make my sandwiches. It's too heavy on the palate cold. Warmed up it's great. Should have gone heavier on the pepper on that side. I might do it again, but not at 7.99/lb. I will be on the lookout for marked down ones for sure as now I badly want to one to 145 strictly on the smoker.
Thanks for stopping by!
So I said to myself, "man, that would probably be fantastic. Cap fat on a steak is great fat, so it should translate into great pastrami fat."
Then I went and looked in the meat counter. All of a sudden, brisket flats were looking better and better. Sirloin cap is mucho expensivo......
Then I said to myself, "man, I could do it and blame SMF......"
So I did it.
It's good. I ran it on the smoker for about 90 minutes, IT was right at a hundo. I wanted my finish temp somewhere around 145-150 and I did want to steam it. In retrospect, the one thing I would change is not steaming it. Messed with the texture of the fat cap. I had a little slice off of an end right off of the smoker, that was perfect. Post steam, it just wasn't quite as good.
But, here she is. 1.65% salt, 1.25% brown sugar and the cure#1. Pickling spice eyeballed, dusted with extra ground coriander. I thought I had a pic of it, I do not. Rub was a light coat of yellow mustard and black pepper.
^pre smoke
and right before the steam bath. Fat cap got much less rub
On les slicer
And sliced fairly thin.
I will end up trimming some of the fat as I make my sandwiches. It's too heavy on the palate cold. Warmed up it's great. Should have gone heavier on the pepper on that side. I might do it again, but not at 7.99/lb. I will be on the lookout for marked down ones for sure as now I badly want to one to 145 strictly on the smoker.
Thanks for stopping by!
