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My first go a (semi) homemade pastrami. Login/Join 
paradox in a box
Picture of frayedends
posted
Being an avid BBQ guy I've read a lot about making pastrami from corned beef. Since corned beef was very cheap at St. Patrick's Day I bought a small one and decided to give pastrami a try. My research shows that pastrami is basically smoked corned beef. I know if starting from scratch it may not be exactly the same.

Anyhow my memory is of chewing rubbery fatty pastrami sub sandwiches with raw onions and mustard. When I looked at a recipe on Amazing ribs they described Katz deli type pastrami where it is smoked until about 140, then steamed for 2 hours. I've seen videos of Katz pastrami and it looked to cut more like boiled corned beef.

Anyhow I used the recipe they had for spices, put a thick coating on and decided to smoke it until 205, just like my brisket. Actually it was done with a brisket that is now resting for dinner.

All I can say is it is awesome. Best I've had. Next time I'll start with fresh brisket and do the corning myself too.

This also reminds me of a thread about cooking corned beef without boiling. I think you could easily do it in a smoker or oven at 225ish until it hits 205 and it would be perfect.







These go to eleven.
 
Posts: 12605 | Location: Westminster, MA | Registered: November 14, 2006Reply With QuoteReport This Post
Get Off My Lawn
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That looks excellent. I have always wanted to smoke a corned beef slab, but never got around to it. Very nice Smile



"I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965
 
Posts: 17467 | Location: Texas | Registered: May 13, 2003Reply With QuoteReport This Post
Don't Panic
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Wow, that looks great! Smile
 
Posts: 15216 | Location: North Carolina | Registered: October 15, 2007Reply With QuoteReport This Post
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That looks down right delicious. What spices did you crust the outside with?
 
Posts: 21421 | Registered: June 12, 2005Reply With QuoteReport This Post
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I did exactly the same a couple years ago, definitely super tasty


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Live today as if it may be your last and learn today as if you will live forever
 
Posts: 6315 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009Reply With QuoteReport This Post
Ammoholic
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Looks great!



Jesse

Sic Semper Tyrannis
 
Posts: 21276 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
Crusty old
curmudgeon
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Wow, that looks awesome. What wood did you use?
I'm all worked up about trying that soon.

Jim


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Posts: 9791 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
paradox in a box
Picture of frayedends
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quote:
Originally posted by Jimbo54:
Wow, that looks awesome. What wood did you use?
I'm all worked up about trying that soon.

Jim


I use oak. It’s what I have on my land and I find it’s very versatile for all meats.




These go to eleven.
 
Posts: 12605 | Location: Westminster, MA | Registered: November 14, 2006Reply With QuoteReport This Post
Crusty old
curmudgeon
Picture of Jimbo54
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quote:
Originally posted by frayedends:
quote:
Originally posted by Jimbo54:
Wow, that looks awesome. What wood did you use?
I'm all worked up about trying that soon.

Jim


I use oak. It’s what I have on my land and I find it’s very versatile for all meats.


Thanks. I'll give this a try.

Jim


________________________

"If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird
 
Posts: 9791 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
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Looks perfect! I've done many with store bought corned beef and it's great cheat. Curing your own is easy if you can get a packer and you can make burnt ends.
 
Posts: 3572 | Location: God Awful New York | Registered: July 01, 2006Reply With QuoteReport This Post
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