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Old 28th May 2012, 2:42 PM   #1
sgtraven Thread Starter
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Default PASTRAMI

So, after stockpiling 5 kg of bacon I looked up a recipe for prosciutto, that idea got ruled out as 5-6months of cure time is a little too long for me not to mention the need to be able to maintain low temp and airflow.

I have decided instead to pickle some beef and make some pastrami.

The recipe is quite simple (I'll update it shortly including pics)

BRINE
  • 4 litres water
  • 1 cup salt
  • 1 teaspoon of KWIKURIT Standard
  • 3 table spoons of garlic powder
  • 3 bay leaves

RUB
  • pepper
  • coriander (dried/ground)
  • chilli flakes

I plan on curing for 1.5-2 weeks in the brine to pickle the beef then throw it on the kamado for cooking / light smoke

My local butcher happily slices my meat.

I will update quantities later on

Please note: the methods I'm
Using may not be completely authentic but I will let you know how the end product turns out.


Pictures - As Promised


Home Made Pastrami - Final Product by Brett Robinson, on Flickr


Home Made Pastrami - Rubbed with Spices by Brett Robinson, on Flickr


Home Made Pastrami - Applying run (and mustard to hold) by Brett Robinson, on Flickr


Home Made Pastrami - Out of the Brine by Brett Robinson, on Flickr


Home Made Pastrami - Awsome!! by Brett Robinson, on Flickr
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Old 28th May 2012, 4:20 PM   #2
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Pics along the way please! Good luck
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Old 28th May 2012, 5:23 PM   #3
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ill take it out after i do the dishes and take some pics
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Old 28th May 2012, 8:57 PM   #4
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Quote:
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ill take it out after i do the dishes and take some pics
You mean like this?

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Old 28th May 2012, 10:18 PM   #5
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facebook stalker
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Old 30th May 2012, 11:10 AM   #6
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I made a quick and easy version the other day by using corned beef from the shops.
Also only lightly smoked it as I am still acquiring a taste for heavily smoked foods. Like a smoked silverside-pastrami hybrid thing.
Was awesome tho.



Plan on going crazy on another one next time with really long low slow smoke.
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Old 30th May 2012, 7:17 PM   #7
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What cut of beef are you using sgtraven?
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Old 30th May 2012, 11:26 PM   #8
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Beef short ribs are also brilliant for making into Pastrami ... as is .... Duck breast.
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Old 1st June 2012, 6:21 PM   #9
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meat is coming along nicely after 5 days brining.

the cut is just a top blade roast
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Old 6th June 2012, 10:42 PM   #10
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so its been 1.5 weeks now.

im going to pull 1 piece out and steam/bbq it tomorrow and see how it turns out (i want some pastrami and pickle sangas for camping this weekend) and pull out the second on tuesday night.

looking forward to trying it!!!
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Old 7th June 2012, 9:39 AM   #11
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Cant wait to see the final results.
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Old 7th June 2012, 9:48 AM   #12
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Me neither, tomorrow when I take out the first batch and smoke/steam it I hope that the cure has penetrated all the way through.
Ive seen other people report that after 2 weeks it hadnít penetrated (you can see a grey circle in the middle where it hadnít worked)
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Old 7th June 2012, 7:54 PM   #13
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have one in the oven cooking/steaming in foil now.
couldnt be bothered with the smoker so threw in a dash of liquid smoke and some smoked paprica.

even have the stoker unit on the oven. sitting on 270F
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Old 11th June 2012, 12:49 PM   #14
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How did it turn out?
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Old 17th June 2012, 4:06 PM   #15
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Picture as promised,

Just finished.


Home Made Pastrami - Final Product by Brett Robinson, on Flickr

Brined for 3 weeks
De salted for 4 hours (fresh water)
Rubbed with above spices
Smoked for 3 hours
Eaten in 30mins (having dinner tonight with a mate, she has fermented her own sour crout and made her own rye)
pictures will be uploaded of dinner
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