Q
Que-Dawg
Guest
You New Yorkers… OK same as the other NY post… but we both LOVE NY pastrami deli subs… How do I recreate these at home (preferably on the grill or smoker) topping and all……………..
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New Yorkers... Pastrami?????
- Thread starter Que-Dawg
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when u figure that one out.. let ME know.
lat pastrami I made was so salty it cured by stomach lining.
lat pastrami I made was so salty it cured by stomach lining.
S
SmokeInDaEye
Guest
I'm with Poobah. I have no clue how to make real pastrami. I am, however, soaking a store bought corned beef now to remove some of the salt and hope to smoke it tomorrow.
MilitantSquatter
Moderator
Here's a good read on the pastrami business in NY.
Ed Weinberg, noted on the second page of the article, is an acquaintance of mine who owns Empire National in Williamsburg section of Brooklyn. Ed is a third generation a pastrami purveyor (and other kosher meats) to many of the kosher deli's in NY.
If LI Brethren are intrested, I might possibly be able to arrange for a visit one day. Not sure if it's a top secret operation..
http://query.nytimes.com/gst/fullpa...933A05757C0A9659C8B63&sec=&spon=&pagewanted=1
Ed Weinberg, noted on the second page of the article, is an acquaintance of mine who owns Empire National in Williamsburg section of Brooklyn. Ed is a third generation a pastrami purveyor (and other kosher meats) to many of the kosher deli's in NY.
If LI Brethren are intrested, I might possibly be able to arrange for a visit one day. Not sure if it's a top secret operation..
http://query.nytimes.com/gst/fullpa...933A05757C0A9659C8B63&sec=&spon=&pagewanted=1
Goose
Full Fledged Farker
I did get some intel on this from an old deli man years ago, The corned beeves were cold smoked he said-What that translates to, I cannot say.
Bentley
Babbling Farker
Take a packer seperate it, rub it with 6 tablespoons of TenderQuick, add some brown sugar, corriander, fresh cracked black pepper, and fresh ground cloves.
Cover with water for about 10 days turning every 2-3 days.
Put some salt, garlic powder and lot's of black pepper on it and smoke it till it hits about 160*
Finish it in the steam like the NY delis, til it hits 205* and let it sit in the firg over night...
Carve it up
and put on a sandwich!
But what do I know about Pastrami...I am from California! :icon_blush:
Just dont be a putz like me, have the right bread! Who makes a pastarmi sandwich with white bread, onions and mayo!
Cover with water for about 10 days turning every 2-3 days.
Put some salt, garlic powder and lot's of black pepper on it and smoke it till it hits about 160*
Finish it in the steam like the NY delis, til it hits 205* and let it sit in the firg over night...
Carve it up
and put on a sandwich!
But what do I know about Pastrami...I am from California! :icon_blush:
Just dont be a putz like me, have the right bread! Who makes a pastarmi sandwich with white bread, onions and mayo!
S
SmokeInDaEye
Guest
Take a packer seperate it, rub it with 6 tablespoons of TenderQuick, add some brown sugar, corriander, fresh cracked black pepper, and fresh ground cloves.
Cover with water for about 10 days turning every 2-3 days.
Put some salt, garlic powder and lot's of black pepper on it and smoke it till it hits about 160*
Finish it in the steam like the NY delis, til it hits 205* and let it sit in the firg over night...
Carve it up
and put on a sandwich!
But what do I know about Pastrami...I am from California! :icon_blush:
Just dont be a putz like me, have the right bread! Who makes a pastarmi sandwich with white bread, onions and mayo!
White bread or not, that looks awesome!
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CLINT.. SOAK THAT SUCKER FOR AT LEAST 3 DAYS maybe 4. !!!!!
I soaked it for 2 full days plus some, changed the water 5-6 times a day, and it was still way to salty. I have about half left(gave the other half to the MIL) im going to steam it tomorrow to see if it kills some of the saltiness.
I soaked it for 2 full days plus some, changed the water 5-6 times a day, and it was still way to salty. I have about half left(gave the other half to the MIL) im going to steam it tomorrow to see if it kills some of the saltiness.
bigabyte
somebody shut me the fark up.
If anyone figures out the slatiness thing, let me know. I love pastrami, but dang...I'm with poohbah on this one. Last one pickled me I think.
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Willie says to keep trying different brands. some are worse(saltier) than others. He found one that worked right out of the wrapper.. have to ask him which one it was. Also, several articles I read said to steam it to 200 after smoking to 165. That may get rid of some of the salt too.
B
bbqdano
Guest
First ever attempt at pastrami using the technique from Thirdeye's site.
Started soaking a 4 pounder on Wednesday changing the water every 12 hours. Friday night, put on the seasonings and wrapped with plastic. Waiting for the sun to come up to fire up the cooker. Will know later today if we hit pay dirt!
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
Started soaking a 4 pounder on Wednesday changing the water every 12 hours. Friday night, put on the seasonings and wrapped with plastic. Waiting for the sun to come up to fire up the cooker. Will know later today if we hit pay dirt!
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
B
barfly
Guest
This from Charcuterie, (Ruhlman/Pocyn),
Brine
1 gallon water1 1/2 cups kosher salt
1 cup sugar
8 teaspoons pink salt
1 tablespoon pickling spice, (store bought's fine)
1/2 cup dark brown sugar
1/4 cup honey
5 cloves garlic minced
Combine ingredients and bring to simmer, let cool and refridgerate. When cold, pour brine over 5 lb. first cut, (flat), cover loosely and refrigerate for 3 days. remove from brine, rinse, (no soak needed), rub with pepper/coriander & any whatever else you like and smoke at 225-250 until 175 internal.
this is paraphrased but you get the gist.. I've done 4 or 5 this way and the results vary with the roast, amount of smoke, etc but is better than any store bought pastrami that I've had. As Bently has shown with his outstanding pron, I steam until tender, (credit thirdeye for showing this on his site).
Brine
1 gallon water1 1/2 cups kosher salt
1 cup sugar
8 teaspoons pink salt
1 tablespoon pickling spice, (store bought's fine)
1/2 cup dark brown sugar
1/4 cup honey
5 cloves garlic minced
Combine ingredients and bring to simmer, let cool and refridgerate. When cold, pour brine over 5 lb. first cut, (flat), cover loosely and refrigerate for 3 days. remove from brine, rinse, (no soak needed), rub with pepper/coriander & any whatever else you like and smoke at 225-250 until 175 internal.
this is paraphrased but you get the gist.. I've done 4 or 5 this way and the results vary with the roast, amount of smoke, etc but is better than any store bought pastrami that I've had. As Bently has shown with his outstanding pron, I steam until tender, (credit thirdeye for showing this on his site).
L
Lakeside Smoker
Guest
Do NOT skip this step!!!
RichardF
is Blowin Smoke!
I have made a few pastrami over the last couple of years. The best recipe I have found is at http://www.virtualweberbullet.com/pastrami.html. I think it's much easier to work with a dry cure at home. The only problem I have had is that once the cure had not gone all the way thru but that mainly effected the evenness of the color and not flavor or texture. People who have eaten "real" pastrami all their life think it's great ( that or they been away from NYC so long they don't remember what real pastrami tastes like...) Using a store bought corned beef gives ok results, but not nearly as good as what you get if you do the process yourself.
M
Markbb
Guest
I've used this method with great results...
Mad Max
is One Chatty Farker
Thirdeye's recipe and technique is very good. Highly recommend it.
Yes, I agree, you need the steam finish to be a true New York Pastrami.
rbsnwngs
is Blowin Smoke!
to save time at the store i used a dunphy & cork corned beef with very good results for store bought cooked until 170. the salt content wasnt to bad and i would finish buy cutting the meat and heating in a little water so that would take out ant reamaining salt which is like the steaming part.
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The quest for a good pastrami is a long one because like Phil mentioned, the threshold for saltiness is way different from one person to the next. Finding the right brand of corned beef, and working with the soak time you prefer is necessary to reproduce the quality you like. Lastly, both the smoking technique and the finish method need to be dialed in. The finish is what's important....and there are several ways to finish it off.
For the ultimate control over the whole method, another thing to consider is corning your own (and you don't have to use brisket, chuck works good) beef from scratch, and Dave Stamper's technique is a great one. Click HERE. I still use a soak out and rest following the cure, but for a baseline do one following his technique before doing any personal adjustments.
Anyways, using store bought corned beef, I like the Grobbel's brand of corned beef (my Sam's carries it), a 24 to 30 hour soak out (changing the water a few times) an overnight rest in the fridge, a smoke until the internal is 150°. A 20 minute pressure finish is my current favorite..(it takes the internal up to 200°, but keeps it super moist and tender)
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B
bbqdano
Guest
B
bbqdano
Guest
First attempt at pastrami was a moderate success. Pictures won't upload for some reason..... I know, no pics, didn't happen. (Anyone else having trouble uploading?)
Regardless, the salty issue is real. The finished product is certainly edible but you better like a salty & spicy sandwich. The wife & I figure not bad for the first attempt. An electric meat slicer would make a difference since thin slices are difficult by hand. Pics to follow soon, hopefully.
Regardless, the salty issue is real. The finished product is certainly edible but you better like a salty & spicy sandwich. The wife & I figure not bad for the first attempt. An electric meat slicer would make a difference since thin slices are difficult by hand. Pics to follow soon, hopefully.
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