Here it is my tri tip pastrami.
This is my first go at home cured pastrami, only my second go at home cured meat (first go was Canadian bacon). I made the cure from tender quick, brown sugar, and pickling spice. I soak the tri tips for about 2 weeks (iI dunno, who can remember that far back). I soaked them in water for about a day, changing the water a couple times. In hind sight I should have soaked for another day, the pastrami was a bit salty in a few spots but it wasn't a game breaker.
Got a new camera and used it instead of the cell phone for pics so I hope the photo quality is a step up from my usual.
I seasoned the tri tips with thirdeyes pastrami rub
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.
Smoke them on the acorn at about 275 for about 4.5 hours, I checked the internal temp around 190 then steamed for almost 40 minutes.
Made me a sandwich with fancy rye & pumpernickel swirl bread, melted swiss and thousand island dressing
I think the results speak for themselves
This is my first go at home cured pastrami, only my second go at home cured meat (first go was Canadian bacon). I made the cure from tender quick, brown sugar, and pickling spice. I soak the tri tips for about 2 weeks (iI dunno, who can remember that far back). I soaked them in water for about a day, changing the water a couple times. In hind sight I should have soaked for another day, the pastrami was a bit salty in a few spots but it wasn't a game breaker.
Got a new camera and used it instead of the cell phone for pics so I hope the photo quality is a step up from my usual.
I seasoned the tri tips with thirdeyes pastrami rub
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.
Smoke them on the acorn at about 275 for about 4.5 hours, I checked the internal temp around 190 then steamed for almost 40 minutes.
Made me a sandwich with fancy rye & pumpernickel swirl bread, melted swiss and thousand island dressing
I think the results speak for themselves
