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I'm making a pastrami

Posted: Thu Jul 04, 2013 8:38 pm
by gnol
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/

I'm making a pastrami

Posted: Thu Jul 04, 2013 8:57 pm
by Lach72
I've got a girello in the freezer so will be interested to see how you go.

Re: I'm making a pastrami

Posted: Fri Jul 05, 2013 3:52 am
by gnol
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?

Re: I'm making a pastrami

Posted: Fri Jul 05, 2013 10:09 am
by urbangriller
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

I'm making a pastrami

Posted: Fri Jul 05, 2013 10:22 am
by Nath
I'm keen to give this a shot aswell. Moving into my first home tomorrow, need to get that place smelling like smoke.


Nath

Re: I'm making a pastrami

Posted: Fri Jul 05, 2013 11:44 am
by gnol
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.

Re: I'm making a pastrami

Posted: Fri Jul 05, 2013 1:41 pm
by gnol
I've given it some good injections now.

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Re: I'm making a pastrami

Posted: Fri Jul 05, 2013 2:11 pm
by urbangriller
Cool, Pumping it like that helps!

It's looking good already!

Chris

Re: I'm making a pastrami

Posted: Sat Jul 06, 2013 1:16 pm
by Mountain Mick
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

I'm making a pastrami

Posted: Sat Jul 06, 2013 8:59 pm
by Meatman
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.

Re: I'm making a pastrami

Posted: Sun Jul 07, 2013 10:50 am
by gnol
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.

Re: I'm making a pastrami

Posted: Sun Jul 07, 2013 1:00 pm
by Mountain Mick
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

Re: I'm making a pastrami

Posted: Mon Jul 08, 2013 2:05 pm
by gnol
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.
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Out of the kamado.
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Cut in half before slicing.
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Sliced.

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Re: I'm making a pastrami

Posted: Mon Jul 08, 2013 2:19 pm
by urbangriller
I'd have to say, for first time out, that's not too shabby!

Chris

Re: I'm making a pastrami

Posted: Mon Jul 08, 2013 3:32 pm
by gnol
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.