I'm making a pastrami

Use for Recipes only - Charcuterie and Deli Arts

I'm making a pastrami

Postby gnol » Thu Jul 04, 2013 7:38 pm



Using a 1.4kg piece of girello. I've never made anything like this before so I can't wait till I try it.
Just made the brine and it is cooling now.
I based it on this recipe and adjusted the ingredients for the weight.

http://ruhlman.com/2011/09/how-to-make-pastrami/


gnol
 
Posts: 891
Joined: Sun Jan 22, 2012 12:33 pm
Location: Werribee

I'm making a pastrami

Postby Lach72 » Thu Jul 04, 2013 7:57 pm

I've got a girello in the freezer so will be interested to see how you go.
Lach72
 
Posts: 99
Joined: Sat Mar 30, 2013 12:31 pm

Re: I'm making a pastrami

Postby gnol » Fri Jul 05, 2013 2:52 am

Well I am looking for advice and tips from anyone that has made it before. That site I linked to says to brine it for 2-3 days. I was thinking more on the lines of one week.
Also what temp and for how long should I smoke it for?

This site here
http://www.deejayssmokepit.net/pastrami.htm
Says smoke beyween 200 225f till you get an internal temp of
Once the meat gets up to about 160 o F you may double wrap it in foil and continue cooking until the internal temperature reaches 180o F, then remove it from the smoker and cool.


Sounds OK?
gnol
 
Posts: 891
Joined: Sun Jan 22, 2012 12:33 pm
Location: Werribee

Re: I'm making a pastrami

Postby urbangriller » Fri Jul 05, 2013 9:09 am

That's fine.

The Brining is about penetration, two days should be OK, but you can go longer...even better if you can pump it with a syringe!

Cheers
Chris
Image



Common Sense is so rare these days it should be a Super Power!
urbangriller
 
Posts: 8267
Joined: Sun Sep 14, 2008 7:46 pm
Location: Perth WA

I'm making a pastrami

Postby Busio90 » Fri Jul 05, 2013 9:22 am

I'm keen to give this a shot aswell. Moving into my first home tomorrow, need to get that place smelling like smoke.


Nath
Nath
Busio90
 
Posts: 1392
Joined: Wed Mar 13, 2013 12:15 am
Location: Perth WA

Re: I'm making a pastrami

Postby gnol » Fri Jul 05, 2013 10:44 am

urbangriller wrote:That's fine.

The Brining is about penetration, two days should be OK, but you can go longer...even better if you can pump it with a syringe!

Cheers
Chris


.awesome . Thanks Chris. It's in the brine now. I'll inject it when I get homea bit later.
gnol
 
Posts: 891
Joined: Sun Jan 22, 2012 12:33 pm
Location: Werribee

Re: I'm making a pastrami

Postby gnol » Fri Jul 05, 2013 12:41 pm

I've given it some good injections now.

Image
gnol
 
Posts: 891
Joined: Sun Jan 22, 2012 12:33 pm
Location: Werribee

Re: I'm making a pastrami

Postby urbangriller » Fri Jul 05, 2013 1:11 pm

Cool, Pumping it like that helps!

It's looking good already!

Chris
Image



Common Sense is so rare these days it should be a Super Power!
urbangriller
 
Posts: 8267
Joined: Sun Sep 14, 2008 7:46 pm
Location: Perth WA

Re: I'm making a pastrami

Postby Mountain Mick » Sat Jul 06, 2013 12:16 pm

I make two type of pastrami ,both start out as a either corned brisket or silverside or even corned topside, I brine my for a week in a brine cure a bit like may ham cure but I add myn Pickling Spice
3 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red chilli powder
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
4 bay leaves, crumbled
1&1/2 tablespoons whole cloves
1 tablespoon ground ginger
2 tablespoon garlic powder
2 tablespoons of onion powder

it my ham brine , I then either smoke as ham or broil with no smoke and them I either add coat in french mustard and coat in black pepper, corandier & sweet paprika, or I coat in sweet amreican mustard and coat with a mix of Hot chilli/black pepper/sumac. MM :D
Image Image
21st century caveman Mountain Mick www.mountaingriller.com
Mountain Mick
 
Posts: 1063
Joined: Sat Mar 27, 2010 9:04 pm
Location: Baree Central Queensland

I'm making a pastrami

Postby Meatman » Sat Jul 06, 2013 7:59 pm

Won't be a surprise to most on here that best pastrami is from point end brisket flats, and serve it warm with sourkraut and French mustard on rye bread.
Meatman
 
Posts: 173
Joined: Mon Aug 27, 2012 9:49 am
Location: Adelaide

Re: I'm making a pastrami

Postby gnol » Sun Jul 07, 2013 9:50 am

Meatman wrote:Won't be a surprise to most on here that best pastrami is from point end brisket flats, and serve it warm with sourkraut and French mustard on rye bread.


yes if you are from new york.

pastrami can be made out of any meat.
gnol
 
Posts: 891
Joined: Sun Jan 22, 2012 12:33 pm
Location: Werribee

Re: I'm making a pastrami

Postby Mountain Mick » Sun Jul 07, 2013 12:00 pm

up until the late 80's Pastrami was hardly known in Australia, and a lot of Aussie still don't know what the hell it is other then a lime from a TV show or a yankie moive like "hey Mac I'll have a Pastrami on Rye" or Hey Mac you would Pastrami on White or Rye"... MM :wink:
Pastrami, is a popular delicatessen meat usually made from beef in Turkey and also traditionally in Romania from pork and mutton. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. http://en.wikipedia.org/wiki/Pastrami
Image Image
21st century caveman Mountain Mick www.mountaingriller.com
Mountain Mick
 
Posts: 1063
Joined: Sat Mar 27, 2010 9:04 pm
Location: Baree Central Queensland

Re: I'm making a pastrami

Postby gnol » Mon Jul 08, 2013 1:05 pm

I'd say this turned out pretty good. It was a rushed job and next time I will be more patient.
I like using the girello as it is nice and lean. Once it is sliced thin it is great.
Cooked it at 225F for about 8 hours till it hit an internal temp of 180. Fridged it then sliced it.
Check it out.

Cooking.
Image

Out of the kamado.
Image

Cut in half before slicing.
Image

Sliced.

Image

Image
gnol
 
Posts: 891
Joined: Sun Jan 22, 2012 12:33 pm
Location: Werribee

Re: I'm making a pastrami

Postby urbangriller » Mon Jul 08, 2013 1:19 pm

I'd have to say, for first time out, that's not too shabby!

Chris
Image



Common Sense is so rare these days it should be a Super Power!
urbangriller
 
Posts: 8267
Joined: Sun Sep 14, 2008 7:46 pm
Location: Perth WA

Re: I'm making a pastrami

Postby gnol » Mon Jul 08, 2013 2:32 pm

Thanks Chris.
Considering the food probe on my Maverick has had it I was patient enough to wait a long time before using the pt 100 to check internal temp.
gnol
 
Posts: 891
Joined: Sun Jan 22, 2012 12:33 pm
Location: Werribee

Next

Return to Small Goods

Who is online

Users browsing this forum: No registered users and 1 guest