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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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Old 02-02-2013, 05:42 PM   #1
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Join Date: 04-13-12
Location: Atlanta, GA
Default Superbowl Pastrami

I decided about two weeks ago that I was going to attempt to make some pastrami from scratch. I started with a fresh brisket from a local organic farm near Atlanta, Georgia called Riverview Farms I have gotten fresh produce and meats from them before and have been very pleased.

I started by doing my research on pastrami recipes and realized this was a very long process. We need to first make corned beef. Corned beef is made by curing the meat either with a brine or dry rub. I decided to use a brine. My wife was not pleased that I was taking up a whole shelf in the refrigerator for over a week to let is soak in the brine. She also thinks we may die from food poisoning. She is not much on history of food processing before we had refrigerators.

After seven days in the refrigerator I removed and rinsed it with cold water and then refilled the container with fresh cold water and I sliced a potatoe to include in the water to draw out the salt. You do not want your meat too salty before cooking.

After two days more of soaking and changing my water three (3) times I was ready to start the cooking process.

I then rinsed a final time and patted dry with paper towels. I then applied a light coat of cooking oil on the outside. I then applied the rub in a thick layer over the entire corned beef.

I then smoked it with mesquite wood chips until it reach the temperature of 190F.

We then wrapped it in aluminum foil to let it cool. We will refrigerate until tomorrow for Superbowl Sunday
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Old 02-02-2013, 06:19 PM   #2
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Looks very tasty. Wish I had a big sammitch of that right about now ...

Nice work.
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Old 02-02-2013, 06:24 PM   #3
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Lots of work but I bet it will be worth every bite. Looks awesome!!!
I have to try that one day!!!
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Old 02-02-2013, 06:49 PM   #4
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I haven't made Pastrami in a really long time. I need to change that sooner then later.

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Old 02-02-2013, 06:49 PM   #5
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Good Pics!
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Old 02-02-2013, 07:15 PM   #6
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Very worth the effort. I still have both packers from our grassfed Hereford in the freezer. One is destined for pastrami. Yours looks great and your wife will be glad in the end!
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Old 02-02-2013, 07:23 PM   #7
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Old 02-02-2013, 07:39 PM   #8
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That's great, nice job!
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Old 02-02-2013, 08:32 PM   #9
somebody shut me the fark up.
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Looks and sounds delicious!
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Old 02-02-2013, 08:35 PM   #10
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A pastrami reuben please
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Old 02-02-2013, 09:20 PM   #11
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Looks great. You and your wife will enjoy it.
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Old 02-02-2013, 09:27 PM   #12
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Looks great! That's my wife's favorite and she insists I keep a running stock in the freezer.

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Old 02-02-2013, 11:47 PM   #13
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Great effort. Can't wait for the eating reports.
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