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  • 1st Pastrami

    Well,

    My Buddy Brian and I have decided that we can't just sit and watch you experts anymore so we went out today and Brian got 2 nice eye of rounds roasts and a huge pork loin and we got it ready to make pastrami.

    The dry cure:

    1/4 cup TQ
    1/4 cup brown sugar
    1/4 cup black pepper
    2 tbls garlic powder
    2tbls corriander

    It says in the intsructions to leave it for 3 days and then smoke it at 225-250 until it reaches 165.

    So here goes:

    And no we didn't use all the meat on this one .
    We used one eye of round and half the pork loin.
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  • #2
    Hmmm 3 days? Did you inject? Normally it's 7 days per inch from center.Looking at those cuts...7 days curing.

    Remember:

    When using the correct amount of cure (What was the weight and the cure added?) You cannot over cure, only under.
    In God I trust- All others pay cash...
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    • #3
      I trust this one Buddy it's on the WSM site and a few of our members have used it with success.

      Don't worry be happy.
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      Brinkman Electric


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      • #4
        Originally posted by lynsey123 View Post
        I trust this one Buddy it's on the WSM site and a few of our members have used it with success.

        Don't worry be happy.
        Not that I'm not...just curious for others whom may be reading.

        It's important info.
        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

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        • #5
          No prob buddy any input from you is like gold for me.

          I will check it very carefully before I cook it for sure.
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          • #6
            I would agree with Rich. Especially after his try at a cured beef roast awhile back. 3 to 5 days if injected with a brine cure or 7 to 10 days if dry rubbed only.

            Sounds great other than that.
            Keith

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            • #7
              If it were me, I'd be letting that sit for about 10 days. That's just me. My first Pastrami (brisket) cured for three weeks. Torture but worth it in the end. Good luck!
              Mark
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              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                The meat is cut very thin so I will check it after the 3 days and if I don't think it's ready I will leave it longer.
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                • #9
                  Cut? What? It's sliced? You need to give details and save us angst, Herb....
                  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
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                  • #10
                    I cut the roasts in half lengthwise so they wouldn't be so thick.
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                    • #11
                      OK so, we did not see the final hunks being cured. Hmm estimating... go 4 days for safe timing. Why?

                      "Using the correct amount..."

                      Speaking of which, meat weight? Cure used? We wanna know Herb. For posterity!
                      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

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                      • #12
                        Thats what it says in the destructions.
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                        • #13
                          Destruct away... Just keep it cold while curing and don't be too shy with the charcoal. Nothing like blind trust... Personally I think thats what makes women so special...

                          Oh, and just in case you dint split the pork as well, I'd maybe leave it a little longer. A week would be good. 10 days maybe even.
                          sigpic

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                          • #14
                            Thanks Dan always open for some help Bud.
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                            • #15
                              Hmm,ya know out of all the cows ,pigs and wild animals i;ve eaten .I've not ever tried pastramiGoing to have to try it one of these days sure sounds good
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