My first Pastrami ( without pickling salt )

Discussion in 'Beef' started by texas bbq, Feb 5, 2012.

  1. At Friday a tryed my first Pastrami ( Beef Brisket) without pickling salt.

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    deep fried bread , perfect for sandwich

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    two better than one  [​IMG]
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks good. Cool looking break. Care to share  your brine  technique/recipe.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The deep fried bread is way cool. If there is no cure in it, then it's not really pastrami is it? It's just marinated brisket isn't it? Or did you cure it somehow? How about sharing what exactly you did.
     
  4. Ok, is without a recipe. Ground garlic flakes (a lot) 5-6 tablespoon,  ground black pepper, ground salt 7-8 tablesspoon , ground onion flakes, 1 tablesspoon Laurels, for me the brine have to be a salty taste. Instruction for a technique. Grilling indirect, around 250 F up to a internal temp. from 180 F. Bevor you put the Beef brisket at the grill, cover with mustard and a lot of frech ground black pepper. I used for my pastrami cherry wood chunks.
     

  5. I know what you mean. It don´t looks like your perfect pastrami, but the taste is maybe the same. I talked with a turkish butcher and he said, cure is just for durability not for the taste, if you use enough normal ground salt.

    In the future i will make this with cure and i will see how is the different.
     
  6. We can buy here in germany a turkish one. It´s called "pastirma", it´s very good, but a bit different to another pastrami for example from switzerland.
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member



      How long was it in the cure?

    It looks very good nice color and moist,the bread reminds me a south African street food called bunny chow.
     
  8. Around 1 week.
     
     
  9. Okay, enough.  This has to be some moderator funning with us.  It's a lesson to get your recipes well documented and place them on the forum fully and efficiently so that everybody has something to work with if they decide to cook what you're cooking.  Anything less is not worth the reading.  It has to be this.  Right?  Hope I'm right.  Having to do 20 questions is not my idea of learning from each other.
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Whoa! Easy there Red...Each person has a different idea of how they want to present their stuff and some give more detail than others...Some need a little coaxing to give recipes and procedures...The meat looks good Tex!...JJ
     
    Last edited: Feb 6, 2012
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Being from Germany it looks like there may be a little communication differences. I think it all looks good. Love that bread. Care to tell us a little more about it?
     
  12. slownlow

    slownlow Smoking Fanatic

    Nice Job.  That bread looks great too!
     
  13. My apologies.  You are correct.  In any event, I appreciate I was allowed to vent.  I also realize I was out of line, so please forgive my frustration.   My apology is also to Tex. 

    .
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    LOL..No worries...It happens, I have gone off on guys once or twice myself...JJ
     
  15. Feel free to delete my comments if you wish.  Thanks..
     

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