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Started By
Message
re: Here’s My Homemade Pastrami Process
Posted on 8/3/22 at 3:35 pm to SixthAndBarone
Posted on 8/3/22 at 3:35 pm to SixthAndBarone
Just messing with you man. That sandwich looked legit, I will say that.
0
Posted on 8/3/22 at 3:36 pm to SixthAndBarone
quote:
No, I have an offset smoker.
What brand / model?
Also, do you only use the cracked pepper with pastrami, and just coarse pepper with your brisket? I used the cracked pepper on some ribs and wasn't a huge fan.
This post was edited on 8/3/22 at 3:38 pm
Posted on 8/3/22 at 3:40 pm to Loup
quote:
After new years/st pattys day they often mark down the packaged cured corn beef brisket points. I'll throw a few in the freezer and then soak in water overnight/smoke whenever I'm getting a pastrami craving.
My man!
My butcher marks them down as well. Always buy a couple or more to freeze. Getting an urge for some now.
Posted on 8/3/22 at 4:02 pm to SUB
My smoker is a custom built offset.
I use peppercorn with a hand held coffee grinder and grind it pretty coarse for pastrami and a little less coarse for other meats. Nothing special, just fresh cracked pepper at whatever coarseness you like. There’s no right or wrong to it, just do it the way you like it.
For steaks, I always go kosher salt, fresh cracked pepper, granulated garlic.
For brisket, I tend to just do salt and pepper simply because “that’s the way” for so many people, but I see nothing wrong with any seasoning you like for brisket.
I just used pepper on the pastrami (no salt) because I had salt in the brine, so I didn’t think it needed salt on top.
I use peppercorn with a hand held coffee grinder and grind it pretty coarse for pastrami and a little less coarse for other meats. Nothing special, just fresh cracked pepper at whatever coarseness you like. There’s no right or wrong to it, just do it the way you like it.
For steaks, I always go kosher salt, fresh cracked pepper, granulated garlic.
For brisket, I tend to just do salt and pepper simply because “that’s the way” for so many people, but I see nothing wrong with any seasoning you like for brisket.
I just used pepper on the pastrami (no salt) because I had salt in the brine, so I didn’t think it needed salt on top.
Posted on 8/3/22 at 4:12 pm to SixthAndBarone
That looks fantastic
Posted on 8/3/22 at 4:13 pm to SixthAndBarone
Thanks baw.
Posted on 8/3/22 at 5:09 pm to SUB
All looks great! Some serious chiefs in this thread.
I make pastrami by smoking corn beef, and it comes out pretty good.
Posted on 8/3/22 at 7:23 pm to SixthAndBarone
quote:
I figured #1 was common sense with pastrami, but since some may not know, you use Prague powder #1.
That's a rather flippant response coming from you. I agree that it is negligent to not indicate which cure you are using.
In the words of Voltaire "Le sens commun n'est pas si commun."
This post was edited on 8/3/22 at 7:26 pm
Posted on 8/3/22 at 7:42 pm to SixthAndBarone
quote:
2 jars pickling spice
What do you use for this?
Posted on 8/3/22 at 9:07 pm to Epic Cajun
It’s a spice in the spice aisle actually called pickling spice. It’s just a blend of other spices. You can find recipes on google and mix your own if you’d rather.
Posted on 8/3/22 at 9:11 pm to BigDropper
quote:
BigDropper
Why do you always feel the need to be negative towards me, bro? You sure do spend a lot of time putting me down. Crazy. Time to move on, man. Be happy in your life and get rid of the anger.
Posted on 8/3/22 at 10:47 pm to SixthAndBarone
This post was edited on 8/3/22 at 10:49 pm
Posted on 8/4/22 at 7:09 am to SixthAndBarone
Thanks for sharing. Do you soak in fresh water after curing to desalinate?
Posted on 8/4/22 at 9:26 am to lostNkansas
No, no soak is necessary.
Posted on 8/4/22 at 9:55 am to SixthAndBarone
A soak helps to reduce the saltiness. But you shouldn't have that problem since you only brined for 3 days, which is not near long enough, even with your injecting it. Your pastrami is not properly cured.
Posted on 8/4/22 at 10:13 am to MobileJosh
No soak is necessary. The pastrami was cured properly. The curing came from the sodium nitrite. The length of time was appropriate.
Posted on 8/4/22 at 10:20 am to SixthAndBarone
No, it wasn't. It's about halfway cured. That's why it's barely red and not much different than your uncured picture. A brisket of that size needs to cure for 7-10 days. Plus you left way to much fat on.
Posted on 8/4/22 at 10:27 am to MobileJosh
quote:
No, it wasn't. It's about halfway cured
No, it wasn’t. It was cured.
quote:
That's why it's barely red and not much different than your uncured picture
No, it wasn’t barely red and not much different. Bad lighting in the photo.
quote:
A brisket of that size needs to cure for 7-10 days.
No, it doesn’t when you inject it.
Josh, please post your method for making homemade pastrami. Share with us. Would love to see pictures of the process. I’d love to hear how you do it and see it.
Posted on 8/4/22 at 10:37 am to MobileJosh
This is what “not fully cured” looks like. There’s an uncured spot in the middle, the meat doesn’t cure at the same rate and “not fully cured” is not possible the way you are claiming.
Again, I’ll be waiting for your detailed process. Please share.
Posted on 8/4/22 at 7:27 pm to SixthAndBarone
The rub is just black pepper? Isn't it supposed to have coriander as well? I've heard that is a big part of what gives pastrami its signature flavor?
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