Pastrami from a corned beef. What I learned w/ Q-view - Page 2

pne123 · 02-12-2008, 04:01 PM

Ron L

Chedder is all I had and it worked well w/ my spicy horshradish mustard

Keale

I think the only item that i am missing from my recipe that is traditional is juniper berries. did not have any. did not miss them. We have one fancy store in town. I will check there before I do another batch but if they do not have any berries I wont miss them.

pne123 · 03-10-2008, 12:46 AM

I have fine tuned this. I made another pastrami yesterday and it was even better. I smoke till it hit 160, wrapped in foil and removed at 180. let it rest re-wrapped and put in the fridge over nite. flipping awesome.
found the juniper berries. my coffee grinder was able to grind them fine. still not sure if it i like it better w/ the berries but it is different.

MountainMan · 03-10-2008, 07:42 AM

Would it be safe to buy a bunch of those “on sale” corned beef briskets and freeze them?

bigabyte · 03-10-2008, 07:43 AM

Looks great!

BigBarry · 03-10-2008, 08:03 AM

Quote:

Originally Posted by MountainMan

Would it be safe to buy a bunch of those “on sale” corned beef briskets and freeze them?

Absolutely!!! They are cryovac'd and will freeze nicely. Buy all you can the day AFTER St. Pats. Sale prices are usually great.

Dr_KY · 03-10-2008, 08:09 AM

Yup you guessed it I will be making pastrami for the family this month for the first time. I'm wondering how it will go down at the pub. Thanks for the pictures and the recipe's.

Funny enough I was having a Magners Saturday night...

thirdeye · 03-10-2008, 08:33 AM

Quote:

Originally Posted by pne123

I have fine tuned this. I made another pastrami yesterday and it was even better. I smoke till it hit 160, wrapped in foil and removed at 180. let it rest re-wrapped and put in the fridge over nite. flipping awesome.
found the juniper berries. my coffee grinder was able to grind them fine. still not sure if it i like it better w/ the berries but it is different.

I've been doing a foil finish and I really like the results. I call it "wet pastrami". If you have a pressure cooker, you can take this whole thing one step further. You use it instead of finishing in foil. I recently updated the pastrami page on my site with the pressure finish details.

MrMike · 03-10-2008, 09:20 AM

A big thanks for all your info, Thirdeye. I've been using your guide to pastrami for a while now and it works great. I made one yesterday from a cb that I picked up LAST St Patrick's Day (got buried in freezer...). Came out great - I did the 'wet' finish. Foiled it at around 170, took it to 185, let rest for 90 min, wrapped in foil and put in fridge. Tasty!!

Mike

pne123 · 03-10-2008, 10:22 AM

I think i may try wrapping at 160, removing at 180, the putting it back on to dry it up a little bit. kind a like 3-2-1 method for ribs

03-10-2008, 12:46 AM	#17
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA	Update I have fine tuned this. I made another pastrami yesterday and it was even better. I smoke till it hit 160, wrapped in foil and removed at 180. let it rest re-wrapped and put in the fridge over nite. flipping awesome. found the juniper berries. my coffee grinder was able to grind them fine. still not sure if it i like it better w/ the berries but it is different.

03-10-2008, 07:43 AM	#19
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks great! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-10-2008, 08:09 AM	#21
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Yup you guessed it I will be making pastrami for the family this month for the first time. I'm wondering how it will go down at the pub. Thanks for the pictures and the recipe's. Funny enough I was having a Magners Saturday night... __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

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02-12-2008, 04:01 PM	#16
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA	Ron L Chedder is all I had and it worked well w/ my spicy horshradish mustard Keale I think the only item that i am missing from my recipe that is traditional is juniper berries. did not have any. did not miss them. We have one fancy store in town. I will check there before I do another batch but if they do not have any berries I wont miss them.

03-10-2008, 07:42 AM	#18
MountainMan Full Fledged Farker Join Date: 11-30-07 Location: Mountains of Colorado	Would it be safe to buy a bunch of those “on sale” corned beef briskets and freeze them?

03-10-2008, 10:22 AM	#24
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA	I think i may try wrapping at 160, removing at 180, the putting it back on to dry it up a little bit. kind a like 3-2-1 method for ribs