Prime Pastrami From Scratch on the Smokin'-It #3

Discussion in 'Beef' started by dert, Sep 21, 2014.

  1. dert

    dert Master of the Pit

    Last edited: Sep 21, 2014
    disco likes this.
  2. dert

    dert Master of the Pit







    That's right, born raised and harvested in the USA!!

    :flag:
     
    Last edited: Sep 21, 2014
  3. dert

    dert Master of the Pit

    Followed the same recipe as last year:



     2 gallons water, 2 cups brown sugar, 2 cups pickling salt, 8 tsp Prague#1, 2 oz pickling spice


    Boiled half







     
    Last edited: Sep 21, 2014
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Canning salt is finer ground so you might be a little salty.

    BUT I am watching! I lub me some 'strami!
     
  5. dert

    dert Master of the Pit

    I actually used 2 cups of regular (uniodized) table salt...
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I am in.

    I want to cure my own corned beef some day.
     
  7. Wanna see where this is going!!   Love my Smokin-IT!!!

    Scott
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This is looking great! I will be watching.

    [​IMG]

    Disco
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    WOW...helluva score there Dert.....I'm in for the process and heading off to Costco....Willie
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    This is exciting!  I will be watching this one.  Although that brisket price depresses me.  Just saw an un-labled packer which usually means Select for 6.99 a pound.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's going to be some tasty pastrami!! It's almost juniper berry harvest time here. I best go get some meat!
     
  12. dert

    dert Master of the Pit

    Anyone know why prime is SO much cheaper then choice?

    I cooled down the brine and will add the meat tonight after piercing a few slits in them....more to come!
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Hmmmmmmmmmmmm................ I thought it went select, choice, prime, from bottom to top. But each place you buy from these days adds their own special wording to make it sound like more....LOL I never ever see prime meat available.
     
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hey , Dert .'m in   [​IMG]
     
  15. dert

    dert Master of the Pit

    Well, foam...Prime is "best", then choice, then select...depending on intramuscular fat content.

    I hacked off about 80 oz of fat and wrapping/ purge from the pair...here some pics are from tonight when they hit the cure:
     
  16. dert

    dert Master of the Pit

    First one...





     
  17. dert

    dert Master of the Pit

    Second one:







     
    Last edited: Sep 23, 2014
  18. dert

    dert Master of the Pit






     
  19. dert

    dert Master of the Pit

    Here's the fall off...



     
  20. dert

    dert Master of the Pit

    Their home for the next 10 days ...



     

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