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Pastrami question

Posted: Mon May 29, 2017 10:40 am
by C.B & S.
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.
:)

Re: Pastrami question

Posted: Mon May 29, 2017 12:48 pm
by the dane
Should be ok, or maybe wash the rub of and re rub

Sent from my SM-G930F using Tapatalk

Re: Pastrami. Question

Posted: Mon May 29, 2017 3:56 pm
by Davo
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

Re: Pastrami progress.

Posted: Tue May 30, 2017 3:50 pm
by C.B & S.
Hi,
Picture testImage..

Re: Pastrami progress.

Posted: Wed May 31, 2017 11:40 am
by Lovey
C.B & S. wrote:
Tue May 30, 2017 3:50 pm
Hi,
Picture testImage..
No joy with the picture.

Re: Pastrami progress.

Posted: Wed May 31, 2017 11:46 am
by C.B & S.
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.

Re: Pastrami pict...lol

Posted: Wed May 31, 2017 1:46 pm
by C.B & S.
WP_20170531_10_53_56_Rich_LI (3).jpg
WP_20170531_10_53_56_Rich_LI (3).jpg (209.83 KiB) Viewed 2637 times
8) :evil: :evil:..... :cry: :evil: :evil: hmm

Re: Pastrami progress

Posted: Wed May 31, 2017 7:16 pm
by hoddo
worst pic ever

Re: Pastrami question

Posted: Wed May 31, 2017 7:51 pm
by C.B & S.
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.... :oops:
Now back you go.
Cheers

Re: Pastrami question

Posted: Wed May 31, 2017 8:29 pm
by Lovey
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.

Re: Pastrami question

Posted: Wed May 31, 2017 8:36 pm
by C.B & S.
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.

Re: Pastrami question

Posted: Wed May 31, 2017 8:49 pm
by Lovey
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.

Re: Pastrami question

Posted: Wed May 31, 2017 9:07 pm
by C.B & S.
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 :roll: and then do a thread.
I do have a swag of picts from smoking sessions.
Cheers.

Re: Pastrami question

Posted: Thu Jun 01, 2017 10:50 am
by Old Dave
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.

Image

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

Re: Pastrami question

Posted: Thu Jun 01, 2017 10:59 am
by C.B & S.
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. :D