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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 02-02-2009, 01:22 PM   #1
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Default Vending Pastrami

I am cooking 250 lbs of pastrami, is the yield the same as pork? 50% loss? I got a good gig for st patties day and want to make sure I have a enough. thanks
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Unread 02-02-2009, 02:07 PM   #2
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Probably more like brisket, 60% yield at least if not better since your not cooking it so long.
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Unread 02-02-2009, 02:18 PM   #3
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Quote:
Originally Posted by Bbq Bubba View Post
Probably more like brisket, 60% yield at least if not better since your not cooking it so long.
Thanks, I knew you would come through.
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Unread 02-02-2009, 02:42 PM   #4
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How long do you cook pastrami?
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Unread 02-02-2009, 02:46 PM   #5
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I like to take it up to 185*... Makes it just tender enough and still have some 'Bite' texture...

The yield is close to 60% the last couple of times (including this weekend).
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Unread 02-02-2009, 03:22 PM   #6
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Quote:
Originally Posted by Divemaster View Post
I like to take it up to 185*... Makes it just tender enough and still have some 'Bite' texture...

The yield is close to 60% the last couple of times (including this weekend).
Sorry to hear your camera is broken.
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Unread 02-02-2009, 03:23 PM   #7
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I smoke to 165 and wrap in foil with some beef broth. Bring it to 195 and pull and let rest for as long and you can resist. Its even better the next day. I cook kust like a brisket minus salt in the rub.
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Unread 02-02-2009, 03:24 PM   #8
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I'll post some pics of mine for ya bubba
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Fec 750
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Unread 02-02-2009, 03:29 PM   #9
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Are you buying the briskets cured or are you curing your own?
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Unread 02-02-2009, 03:30 PM   #10
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I am buying them ready for the smoker. Much easier and less chance of disaster.
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Fec 750
Fec 100
Large Spicewine
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Unread 02-02-2009, 03:31 PM   #11
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That will definitly take a lot of the work out of it. Nothing like homecured though
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Unread 02-02-2009, 03:33 PM   #12
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Excuse my last post, I soak them in fresh water with potatoes to draw some of the salt out, or it tastes like you are eating a salt cube. You still need no salt in the rub.
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Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
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Jacked UP BBQ is online now   Reply With Quote
Unread 02-02-2009, 04:09 PM   #13
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
I am buying them ready for the smoker. Much easier and less chance of disaster.
Are you getting them from a distributor or someother contact. Other then Corned beef in the store I haven't found already cured and ready to go briskets.
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Unread 02-02-2009, 04:25 PM   #14
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Quote:
Originally Posted by Bossmanbbq View Post
Are you getting them from a distributor or someother contact. Other then Corned beef in the store I haven't found already cured and ready to go briskets.
I can get corned flats or points from my meat guy by the case Boss.
Maybe check out your supplier?
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Unread 02-02-2009, 05:10 PM   #15
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Quote:
Originally Posted by Bbq Bubba View Post
I can get corned flats or points from my meat guy by the case Boss.
Maybe check out your supplier?
Restaurant Depot has them here as well...
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