PASTRAMI

Discussion in 'Geek Recipes' started by sgtraven, May 28, 2012.

  1. sgtraven

    sgtraven Member

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    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

    [​IMG]
    Home Made Pastrami - Final Product by Brett Robinson, on Flickr

    [​IMG]
    Home Made Pastrami - Rubbed with Spices by Brett Robinson, on Flickr

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

    [​IMG]
    Home Made Pastrami - Out of the Brine by Brett Robinson, on Flickr

    [​IMG]
    Home Made Pastrami - Awsome!! by Brett Robinson, on Flickr
     
    Last edited: Jun 17, 2012
  2. jbpov

    jbpov Member

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    Pics along the way please! Good luck
     
  3. OP
    OP
    sgtraven

    sgtraven Member

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    ill take it out after i do the dishes and take some pics
     
  4. Amfibius

    Amfibius Member

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    You mean like this? :D

    [​IMG]
     
  5. OP
    OP
    sgtraven

    sgtraven Member

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    facebook stalker ;)
     
  6. ph3var

    ph3var Member

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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.

    [​IMG]

    Plan on going crazy on another one next time with really long low slow smoke.
     
  7. STINGA

    STINGA Member

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    What cut of beef are you using sgtraven?
     
  8. username_taken

    username_taken Member

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    Beef short ribs are also brilliant for making into Pastrami ... as is .... Duck breast.
     
  9. OP
    OP
    sgtraven

    sgtraven Member

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    meat is coming along nicely after 5 days brining.

    the cut is just a top blade roast
     
  10. OP
    OP
    sgtraven

    sgtraven Member

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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!!!
     
  11. ph3var

    ph3var Member

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    Cant wait to see the final results. :thumbup:
     
  12. OP
    OP
    sgtraven

    sgtraven Member

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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 hadn’t penetrated (you can see a grey circle in the middle where it hadn’t worked)
     
  13. OP
    OP
    sgtraven

    sgtraven Member

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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
     
  14. ph3var

    ph3var Member

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    How did it turn out?
     
  15. OP
    OP
    sgtraven

    sgtraven Member

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    Picture as promised,

    Just finished.

    [​IMG]
    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 :)
     
  16. pugsley

    pugsley Member

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    Sounds like a match made in meat heaven :D
     
  17. OP
    OP
    sgtraven

    sgtraven Member

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  18. wrek3000

    wrek3000 Member

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    Looks awesome.Wishing i was in NY.
     
  19. hotsuma

    hotsuma Member

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    dear lord if you ever want to sell one or half of one of those shoot me a msg looks great
     
  20. mmBax

    mmBax Member

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    Possibly my favourite sandwich of all time. Looks amazing.
     

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