First time corned beef and pastrami!

Dovid · 09-20-2010, 08:09 PM

Hi all.

I did a 5 day pickle (2 cups salt/gallon, 1tbsp pink salt, spices). For the corned beef I rinsed it well and simmered until tender with an onion, carrot and celery. It was great tasting and was fall apart tender. Wow!

The pastrami was the same 5day soaking but went with a 12 hour fresh water salt removing soak with about 4 changes. I put a pepper, coriander and garlic rub on it and took it in my UDS to about 165 degrees. I then steam finished it to 170 degrees in my oven raised in a foil pan with water in the bottom.

The pastrami was cut thinly across the grain at an angle. My question is this. I think it was a bit rubbery in the chew. How can I prevent that and make it better?

Thanks so much in advance to all the experts (like Thirdeye, Norcoredneck, and BigMista and all the others)!

My next batch soaking is a weaker pickle (1cup salt/gallon, 1tbsp pink salt) which Alton Brown says is a 10day cure. Do y'all concur?

All the best! I am very happy with the taste and the corned beef texture.

Dovid

Bluesman · 09-20-2010, 08:11 PM

Try steaming to 200*. I do it that way and it really turns out tender.

Dovid · 09-20-2010, 08:21 PM

Thanks Bluesman, will try that on the next batch. I actually know where Fond du Lac is too!

Bluesman · 09-20-2010, 08:25 PM

Quote:

Originally Posted by Dovid

Thanks Bluesman, will try that on the next batch. I actually know where Fond du Lac is too!

If it isn't to much trouble can you tell me

Dovid · 09-21-2010, 10:46 AM

I also wonder what to do if I wanted the corned beef to hold together more? Boil fewer hours?

Has anyone parboiled their pastrami-to-be, then rubbed it and smoked it? Did it, or would it make a difference?

Thanks for the feedback!
Dovid

thirdeye · 09-21-2010, 12:17 PM

Quote:

Originally Posted by Dovid

Hi all.

The pastrami was cut thinly across the grain at an angle. My question is this. I think it was a bit rubbery in the chew. How can I prevent that and make it better?

Dovid

Quote:

Originally Posted by Dovid

I also wonder what to do if I wanted the corned beef to hold together more? Boil fewer hours?

Has anyone parboiled their pastrami-to-be, then rubbed it and smoked it? Did it, or would it make a difference?

Thanks for the feedback!
Dovid

If the pastrami was rubbery, you might try a pressure finish, provided of course that you have a pressure cooker. You can dial in about any level of tenderness. (Say it isn't exactly right after 20 minutes, you just pressure the pot back up for 5 or 6 more minutes and see how you like that)

A pressure cooker works great for cooking corned beef too, but since it starts off raw it takes longer than finishing a pastrami. I like better than braising as the closed system of a pressure cooker keeps more flavor in there.

Dovid · 09-21-2010, 12:39 PM

Thanks Thirdeye. I don't yet have a pressure cooker. I guess the answer is to steam the pastrami up to tenderness then, however I can get it there?

thirdeye · 09-21-2010, 01:46 PM

Quote:

Originally Posted by Dovid

Thanks Thirdeye. I don't yet have a pressure cooker. I guess the answer is to steam the pastrami up to tenderness then, however I can get it there?

Well don't rush out and buy one... but ask around. One of your friends might just have one you can borrow (you would be surprised how many folks have them, just don't use them). They really are a neat item to have, especially if you make stocks, soups or just want to cook veggies or potatoes quick.

Here is a link to Miss Vickies site and her corned beef recipe in a pressure cooker. Give it a read.

http://missvickie.blogspot.com/2009/...l-fixings.html

Dovid · 09-21-2010, 02:36 PM

Thanks again. I will read it soon. You are a real guide. Way back even, when I was building/investigating the UDS concept.

Dovid · 10-03-2010, 04:05 PM

Ok all. Wow. The second pastrami was 100% moister and somewhat more tender than the first. I removed it at about 155F from the smoker and put it into the oven at about 250F in a sealed pan raised above water. I took it to about 200F before resting and slicing across the grain on a bias. Got rave reviews, but I know I want more tenderness, ala deli sandwich style. So thirdeye, I will be looking towards a pressure cooker in the near future I believe! I don't think I will be able to achieve the moistness without it. Does everyone concur? Or am I trying to fit great pastrami into a style which needs a different cooking method? Thanks again!

09-20-2010, 08:09 PM	#1
Dovid On the road to being a farker Join Date: 09-27-06 Location: Chicago Downloads: 0 Uploads: 0	First time corned beef and pastrami! Hi all. I did a 5 day pickle (2 cups salt/gallon, 1tbsp pink salt, spices). For the corned beef I rinsed it well and simmered until tender with an onion, carrot and celery. It was great tasting and was fall apart tender. Wow! The pastrami was the same 5day soaking but went with a 12 hour fresh water salt removing soak with about 4 changes. I put a pepper, coriander and garlic rub on it and took it in my UDS to about 165 degrees. I then steam finished it to 170 degrees in my oven raised in a foil pan with water in the bottom. The pastrami was cut thinly across the grain at an angle. My question is this. I think it was a bit rubbery in the chew. How can I prevent that and make it better? Thanks so much in advance to all the experts (like Thirdeye, Norcoredneck, and BigMista and all the others)! My next batch soaking is a weaker pickle (1cup salt/gallon, 1tbsp pink salt) which Alton Brown says is a 10day cure. Do y'all concur? All the best! I am very happy with the taste and the corned beef texture. Dovid

09-20-2010, 08:11 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Try steaming to 200. I do it that way and it really turns out tender. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen,* Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

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09-20-2010, 08:21 PM	#3
Dovid On the road to being a farker Join Date: 09-27-06 Location: Chicago Downloads: 0 Uploads: 0	Thanks Bluesman, will try that on the next batch. I actually know where Fond du Lac is too!

09-21-2010, 10:46 AM	#5
Dovid On the road to being a farker Join Date: 09-27-06 Location: Chicago Downloads: 0 Uploads: 0	I also wonder what to do if I wanted the corned beef to hold together more? Boil fewer hours? Has anyone parboiled their pastrami-to-be, then rubbed it and smoked it? Did it, or would it make a difference? Thanks for the feedback! Dovid

09-21-2010, 12:39 PM	#7
Dovid On the road to being a farker Join Date: 09-27-06 Location: Chicago Downloads: 0 Uploads: 0	Thanks Thirdeye. I don't yet have a pressure cooker. I guess the answer is to steam the pastrami up to tenderness then, however I can get it there?

09-21-2010, 02:36 PM	#9
Dovid On the road to being a farker Join Date: 09-27-06 Location: Chicago Downloads: 0 Uploads: 0	Thanks again. I will read it soon. You are a real guide. Way back even, when I was building/investigating the UDS concept.

10-03-2010, 04:05 PM	#10
Dovid On the road to being a farker Join Date: 09-27-06 Location: Chicago Downloads: 0 Uploads: 0	Ok all. Wow. The second pastrami was 100% moister and somewhat more tender than the first. I removed it at about 155F from the smoker and put it into the oven at about 250F in a sealed pan raised above water. I took it to about 200F before resting and slicing across the grain on a bias. Got rave reviews, but I know I want more tenderness, ala deli sandwich style. So thirdeye, I will be looking towards a pressure cooker in the near future I believe! I don't think I will be able to achieve the moistness without it. Does everyone concur? Or am I trying to fit great pastrami into a style which needs a different cooking method? Thanks again!