Some Sunday pastrami

[davidhef88]

Picked up a whole packer a couple of weeks ago. I cut it in half. Smoked half a couple weeks ago and been curing the other half for pastrami.

 

[sandyut]

oh yes! watching this one!

 

[6GRILLZNTN]

That's going to be awesome!

 

[BrianGSDTexoma]

Good stuff. I thought I had a flat and was going to do the same last week but could not find it. Of coarse freezer so full might still be in there.

 

[pushok2018]

Looks good so far... Waiting for the final result....

 

[davidhef88]

This is only the second time making this and its way better than the first one.

 

[sandyut]

Look great man! What was your cure recipe and timing?

 

[davidhef88]

Look great man! What was your cure recipe and timing?

I use pops cure recipe. https://www.smokingmeatforums.com/ams/the-art-of-the-curing-brine.10199/
I had the smoker running about 260*-270*. It was in for about six hours to an IT of 165* I let it cool a bit and threw it in the fridge. I like it sliced that’s why I pulled at that temp. I will slice thinly and steam to warm as I eat it.

 

[MJB05615]

Looks excellent! I'll bring the Rye Bread, Mustard and the Slaw. Enjoy!

Mike

 

[davidhef88]

Nice Sammy with some homemade sauerkraut.

 

[MJB05615]

Looks perfect! I'm drooling. Enjoy!

Mike