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Smoked Pastrami

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  • Smoked Pastrami

    I decided to try a smoked pastrami. It all started 3 weeks ago when I put the meat in a brine and than forgot about it for 3 weeks.







    I used a recipe I found online.

    1 gallon water
    1 cup brown sugar
    1 cup salt
    4 teaspoons pink curing salt#1
    5 tablespoons pickling spices
    4 clovers garlic


    About 3 days before the smoke day, I pulled it from the brine and put in plain water to pull some of the salt back out. Dont want salty meat!

    24 hours before the smoke day; The meat got a rub.



    Again, same recipe from online had a rub.

    4 tablespoons fresh ground black pepper
    2 tablespoons coriander powder
    1 teaspoon mustard powder
    1 tablespoon brown sugar
    1 table spoon paprika
    2 teaspoons garlic powder
    2 teaspoons onion powder

    The meat spent about 4.5 hours on the smoker at 230-240. Using Cherry and Hickory wood.






    I than place the meat in a pan for an hour with some water and wine from a local winery. (recipe called for water, apple juice whatever) Place it back in the smoker box.


    Pulled it out after an hour and let sit for about 30 min.




    Sliced and made sandwiches. Some of you guys from the East Coast might not like it, but we added Swiss cheese and regular hoagie style rolls. No rye bread for us!

    I paired it with homemade macaroni salad.


  • #2
    Looks like good eatin' from here
    Jim

    Comment


    • #3
      Well..guess there was no doubt the cure was complete

      I always preferred it thin sliced, but maybe that’s an east coast thing too?

      And no... rye is NOT required. Pass one please :{)
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

      Comment


      • #4
        Originally posted by Richtee View Post
        Well..guess there was no doubt the cure was complete

        I always preferred it thin sliced, but maybe that’s an east coast thing too?

        And no... rye is NOT required. Pass one please :{)
        LOLOL

        I would have liked it a tad thinner as well... but my knife SUCKS. Would have been nice to have a food slicer to get that NICE thin cuts!

        But all in all... there isnt much left over... people ATE it UP!

        Comment


        • #5
          Originally posted by Drumbic View Post
          but my knife SUCKS.
          Apparently.

          Time for a knife. You’ll never regret a good blade, sir. And yes..it’s gonna be more than $30
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

          Comment


          • #6
            Beautiful strami...No matter how it's sliced...
            Craig
            sigpic

            Comment


            • #7
              Originally posted by Richtee View Post
              Apparently.

              Time for a knife. You’ll never regret a good blade, sir. And yes..it’s gonna be more than $30
              Yea. Im looking to invest.

              Comment


              • #8
                love a good strammi.........one of those patience things.......................
                sigpic
                it's all good my friend..........

                Comment

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