Pastrami...

JD McGee · Nov 5, 2009

...been wanting to do some pastrami for a while now...so here we go...

I'm using Chris Allingham's recipe from The Virtual Weber Bullet...
http://www.virtualweberbullet.com/pastrami.html

Day 1...

Trimmed up an 8lb brisket and applied the curing rub...

In to the fridge for a 3 day cure...see ya on Sunday!

Markbb · Nov 5, 2009

make sure you flip it once a day....

NorthwestBBQ · Nov 5, 2009

Looks great, John. Nothing beats freshly made pastrami.

JD McGee · Nov 5, 2009

Markbb said:
make sure you flip it once a day....

The recipe calls for twice a day...

[FONT=Verdana,Arial,Helvetica]Cure The Brisket For Three Days[/FONT]
[FONT=Verdana,Arial,Helvetica]The only thing you have to do during the next three days is turn the bag over twice a day, each time giving it a gentle shake back and forth to mix things up. The turning and mixing helps the meat to cure evenly.[/FONT]

RichardF · Nov 5, 2009

i've used that recipe and have had great results

SirPorkaLot · Nov 5, 2009

aww darnit!

After reading the buckboard bacon threads, I had convinced myself that was what i was going to start curing this weekend.

Now this?

I recall seeing some pron of homemade pastrami on here a while back, and it looked fabulous.

bigabyte · Nov 5, 2009

Great idea!

Jay Bird · Nov 5, 2009

Antici-----------------pation! Standing by for the finale.

anamosity · Nov 5, 2009

Adding the list to do.
I love a good pastrami sammy.

JD McGee · Nov 5, 2009

jshepwnc said:
aww darnit!

After reading the buckboard bacon threads, I had convinced myself that was what i was going to start curing this weekend.

Now this?

I recall seeing some pron of homemade pastrami on here a while back, and it looked fabulous.

There's still time...:twisted: I've got a hankerin' for some grilled reubens...

mmmmeat · Nov 5, 2009

real reubens dont use pastrami though, uses corned beef!!!

icemncmth · Nov 5, 2009

mmmmeat said:
real reubens dont use pastrami though, uses corned beef!!!

Yep..I buy corned beef and then smoke it with a few spices on it to give it that nice zing..

But..basically Pastrami and Corned beef are pretty much just brisket that has been put in a brine with saltpeter.

Neil · Nov 5, 2009

Nice job.

chambersuac · Nov 5, 2009

Please send me a sandwich, when it's done!

Garyclaw · Nov 5, 2009

..........Salt what? never mind. Can't wait for this pron. You gotta make some rye now.

JD McGee · Nov 5, 2009

mmmmeat said:
real reubens dont use pastrami though, uses corned beef!!!

icemncmth said:
Yep..I buy corned beef and then smoke it with a few spices on it to give it that nice zing..

But..basically Pastrami and Corned beef are pretty much just brisket that has been put in a brine with saltpeter.

You are correct sirs...so...what shall I call my sandwich...

Grilled pastrami on rye with sauerkraut, swiss cheese, and homemade thousand island dressing???
:lol::lol::lol:

Garyclaw said:
..........Salt what? never mind. Can't wait for this pron. You gotta make some rye now.

Yes I do...

wnkt · Nov 5, 2009

Ive been wanting to do one of these as well...but where in the hell do you get Tenderquick ?
Is it a online buy only? Ive searched high and low.

JD McGee · Nov 5, 2009

wnkt said:
Ive been wanting to do one of these as well...but where in the hell do you get Tenderquick ?
Is it a online buy only? Ive searched high and low.

I got mine at the local grocer in town...I think Wal-Mart may carry it.

excerpt from the recipe posted in the first post of the thread...good luck!

Morton Tender Quick (salt, sugar, sodium nitrate, sodium nitrite, and propylene glycol) acts as the curing agent and provides salt and sugar to flavor the meat. It can be found at many Wal-Mart stores throughout the U.S. (on the same aisle where salt is sold), and at butcher supply stores and online suppliers like Allied Kenco.

wnkt · Nov 5, 2009

Not the 3 Wally Worlds I have near me....maybe if I drive to Washington?

bottomsupbbq · Nov 5, 2009

Sandwich

JD McGee said:
You are correct sirs...so...what shall I call my sandwich...

Grilled pastrami on rye with sauerkraut, swiss cheese, and homemade thousand island dressing???
:lol::lol::lol:

I would call it deliscious!!!!:-D

Pastrami...

somebody shut me the fark up.

Markbb

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