Aussie BBQ Forum

Hey all,
I was to smoke a pastrami today, but alas the ol fella is crook as. Q is..
Will it be okay sitting in the fridge for a few extra days crusting up?
Ye think being an ex butcher I would know!
I do not wrap mine as most seem to do.
Thanks in advance.

Should be ok, or maybe wash the rub of and re rub

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C.B & S. wrote: ↑Mon May 29, 2017 10:40 am Hey all,
I was to smoke a pastrami today, but alas the ol fella is crook as. Q is..
Will it be okay sitting in the fridge for a few extra days crusting up?
Ye think being an ex butcher I would know!
I do not wrap mine as most seem to do.
Thanks in advance.

My version of Pastrami goes like this, i buy a corned silverside or pickled pork and soak it over 24 hours in about 3 batches of clear water to minimalise the salt content, I then smoke it for about 3 hours in the WSM over about 225F heat using mesquite wood, I then place it in my WSM over water on a higher heat to get the moisture.....it was nice n pink, moist and bloody delicious...gonna have to do that again.
I've never got into the pickling or curing of meats but by dry curing I take it you'll get a fare bit of a pelicle surface and ageing.....again, I've never done it myself only going on what i've read or seen in pictures here.theres a few article about curing on the forum.

Cheers

Davo

Hi,
Picture test..

C.B & S. wrote: ↑Tue May 30, 2017 3:50 pm Hi,
Picture test..

No joy with the picture.

No Lovey,
Could not get to size.....after I got them off the phone and onto p.c....buggger..did mention I was hopless with Technog.
about to put them in the smoker now.
cheers.

..... hmm

worst pic ever

Well Well,
Thanks as if I need telling.
Did you bother to read my intro?
Pretty self explanatory one would think!!
I think I did well enough to even post that....
Now back you go.
Cheers

It just looks like it's a bit out of focus. If you used your phone to take it, they can sometimes have trouble with the close up stuff.

Hi Lovey,
Yeah I was trying to educate myself....I down sized it too much.
Tell you though I just had some for dinner, and once again I am more than happy with the result.
I used sweet smoked paprika in my special blend this time to mix it up a bit.
Cheers.

Good work Russell, pastrami is another thing on my 'to do' list.
Make a new thread in the 'What did you cook' section and see if you can put some pics up.

Yeah thanks there Lovey,
I use a commercial cure to make the corn beef, then into my special brine for 5/7 days or +.
You should certainly try the pastrami cook, I was lucky and scored a girello @ $13.99kg....denuded.
I will try and get better at the picts...you no what they say.....pmp and then do a thread.
I do have a swag of picts from smoking sessions.
Cheers.

I have been corning my own briskets for years. I also pastrami the corned flats for our use several times a year. However, after reading all the info on the forums about the easy way, I tried it on my last batch and it did come out pretty good but not as good as my corned briskets.



For the folks that want to try this, you can find it on my blog here:

http://olddavespo-farm.blogspot.com/201 ... at-on.html

Hey Dave,
You are right there, sure can't beat doing it from scratch.
Like others here I have tried the quick way. It does not compare.
Cheers.