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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-06-2012, 07:15 PM | #1 |
Knows what a fatty is.
Join Date: 06-02-09
Location: Granger, OH
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Pastrami from Scratch Question
Last year I made some pastrami following thirdeyes directions. It turned out awesome. His site calls for soaking the brisket in fresh water for 36 hours before smoking to reduce the salt.
I have made corned venison before and would like to make some venison pastrami using the same recipe i have used in the past for corning. My question is, for those of you who have made pastrami from scratch, do you cure it the full amount of time like corned beef and then freshen it with a fresh water soak, or do you simply reduce the cure time and forgo the soak in fresh water? I am inclined to thing cure the full time then soak, but would like to hear what other might have to say. Thanks!
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-Inventor of the Fattie-Piston! www.fattiepistons.blogspot.com |
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03-06-2012, 07:19 PM | #2 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Really depends on the amount of salt in your recipe.
I normally soak corned beef because it is cured commercially and is loaded with salt. When I have corned my own I just rinse off the surface salts before I put my pastrami rub on it. No soak.
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John |
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Thanks from:---> |
03-06-2012, 07:19 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Venison pastrami.. I cure the full time and soak.
http://www.bbq-brethren.com/forum/sh...d.php?t=123467 .
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from: ---> |
03-06-2012, 07:35 PM | #5 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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I cure the meat with a 15% addition(pump) of curing brine to the meat per green weight . Submerge in remaining brine for 3-5 days, rinse and add my coatings and smoke, no soak.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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03-06-2012, 07:36 PM | #6 |
is one Smokin' Farker
Join Date: 03-22-10
Location: Ukiah, California
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I made pastrami (thirdeye recipe) last week and was talking with my #1 fan about doing some from scratch. We were pondering the same question. Thanks John and Jeanie, I'll be watching this thread for more discussion.
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[FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT] |
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03-06-2012, 08:32 PM | #7 |
On the road to being a farker
Join Date: 09-23-10
Location: Springfield, NJ
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I make a lot of pastrami. We trim up about 200lb at a pop. Our brine starts with 1 cup of salt & 1/2 cup of sugar per gallon of brine. Also add pickling spice, black pepper, garlic & a few other spices. Soak for at least a week. Out of the brine, rinse off the brine, pat dry, coat with our pastrami spice and smoke. You shouldn't have to soak it if you use the right amount of salt.
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03-07-2012, 05:43 AM | #8 |
On the road to being a farker
Join Date: 01-07-12
Location: Fort Mill,SC
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I brine cure for 4-5 days depending on brisket size and just rinse. When I dry cure (Montreal Smoked Beef style) I cure 7 days and again just rinse. More room for error on the dry cure times because the meat can only absorb as much salt as you put on it.
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