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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2013, 10:22 AM   #1
FrozenTundra
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Default Pastrami, pic heavy

Picked up 2 corned beef flats, 3.5 & 3.75 lbs.


Soaked in cold water for 30 hours, changed it several times.


Rinsed and dried.


Oiled and rubbed with:
4 T fresh coarsely ground black pepper
1 T yellow mustard powder
1 T dark brown sugar
1 T sweet paprika
2 T granulated garlic
2 T granulated onion
2 T Kosher Salt
4 T Spice House Corned Beef Spice Mix**
½ T ground celery seed
**Was specifically designed for marinating beef brisket. Use 3-5 tablespoons for a 5-pound brisket, along with salt brine. This is a popular blend for St. Patrick's Day celebrations.
Hand-mixed from mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper.


Vacuum sealed and let it rest in the fridge for 24 hours.


Put in the FEC-120 at 160º with AMNPS Tube for 3 hours.


Then upped the temp to 230º for 2 more hours.


Till the IT hit 152º then foiled and coolered till IT hit 160º


Then it went into the fridge overnight.
Steamed it for 1.5 hours on a rack above beef broth & crab boil.


Steamed till the Thermapen probe slid in "slicing easy" in all areas (not as easily as I would have on a packer brisket) the temps were in the 195-200º range.


Sliced some a little thicker for dinner.


Sliced the rest thin for sandwiches.


Vacuum sealed the leftovers.


It turned out great, although I never had real deli pastrami before so nothing to compare to other than grocery store lunch meat pastrami and this blew that away. Will for sure make it again, might have to watch the newspaper and see who has it on sale after St. Patty's Day and stock up for another batch.
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Unread 03-17-2013, 10:26 AM   #2
bigabyte
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Looks absolutely delicious!
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Unread 03-17-2013, 10:28 AM   #3
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Looks good here!
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Unread 03-17-2013, 10:29 AM   #4
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That looks good! I have one rubbed rubbed waiting @ $1.99lb cant go wrong
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Unread 03-17-2013, 11:41 AM   #5
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I usually just lurk, but these pics are worth logging in to respond.

Man that pastrami is making my mouth water!
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Unread 03-17-2013, 11:49 AM   #6
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That Looks Fantastic !!
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Unread 03-17-2013, 12:38 PM   #7
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That looks great!
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Unread 03-17-2013, 12:48 PM   #8
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Default Re: Pastrami, pic heavy

That looks fantastic wish i would have eaten before looking would be less painful

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Unread 03-18-2013, 07:38 AM   #9
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I have done pastrami a few times with great results, but what's the deal with using the crab boil during the steam?
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Unread 03-18-2013, 08:10 AM   #10
FrozenTundra
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I had seen were a few guys had been using the crab boil for extra flavor so I tried it. It did make the broth much tastier, but I could not taste it in the meat.
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Unread 03-18-2013, 08:10 AM   #11
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I'll be right up! Ya did it right!
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Unread 03-18-2013, 08:13 AM   #12
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Looks good. I had a brisket corning for over a week, but I just cooked it in the oven yesterday. I'm jealous of the pastrami action in this thread

What's all going on in this picture?
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Unread 03-18-2013, 08:14 AM   #13
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Quote:
Originally Posted by NickTheGreat View Post
Looks good. I had a brisket corning for over a week, but I just cooked it in the oven yesterday. I'm jealous of the pastrami action in this thread

What's all going on in this picture?
Pastrami Jerky top 2 shelves and turkey wings on the bottom shelf.
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Unread 03-18-2013, 08:21 AM   #14
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Pastrami looks delicious but, the package says up to 35% solution added.
Is that normal for a packaged corned beef?
Now I understand the 30 hour soak.
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Unread 03-18-2013, 08:25 AM   #15
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Quote:
Originally Posted by cholloway View Post
Pastrami looks delicious but, the package says up to 35% solution added.
Is that normal for a packaged corned beef?
Now I understand the 30 hour soak.
I have picked up 3 different brands this year and they all said that, they are brine cured.


Last edited by FrozenTundra; 03-18-2013 at 08:28 AM.. Reason: Added pic
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