Beef Heart Pastrami

Discussion in 'Nose to Tail' started by ziggyj144, Sep 30, 2013.

  1. ziggyj144

    ziggyj144 Newbie

    Hi all

       I did a beef heart pastrami using pop's brine, it turned out great!

    Sorry no pic's   but the camera and me are having a misunderstanding [​IMG]  .

    I soaked it for 14 days in the pops brine then smoked it in my MES analog with a mail box mod.

    Used apple pellets in the AMPS at 160 for 5 hours then bumped it up to 225 till I got an IT of 180, total time was 8 hours.

    This is almost the same taste as the one I did with brisket. If I cut it small it looks like cubes of beef and no one thinks it is heart, have had no complaints so far[​IMG]. I will be doing this again and hope to have pics with the next one. 
  2. moikel

    moikel Master of the Pit OTBS Member

    Sounds great. Hope you & camera resolve your differences so we can see your work.
  3. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi ziggy,

    Sorry I am late on your post. Beef heart pastrami sounds really intriguing. I'm curious if you trimmed out the valves and such before curing? Looking forward to seeing any pics when you get a chance.
  4. ziggyj144

    ziggyj144 Newbie

    HI I trimmed all the fat from the outside and most of the tuff stringy stuff from the inside and had it so it laid flat when smoking.

    I think I have beat my camera so I will get some pics on the next one, this one is all gone.

    Thank for the replys.


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