First Time Pastrami From A Packer

Discussion in 'Beef' started by rivet, Nov 7, 2009.

  1. herkysprings

    herkysprings Smoking Fanatic

    If I dont have an injector, could I just brine the brisket in the liquid and let is rest in that for 7-10 days? Any changed to the brine? I dont know if there is any difference for injected stuff, and I've never used much Tenderquick.

  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I do inject my butts for Buckboard Bacon and Capicolla and that's about it.

    I just done a Pastramie with TQ and didn't inject it, cured it in 4 days.

    Every one has their own method and I respect that, and hope yours turns out great.

    Good luck.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Keep us updated John...
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Looking great John, so glad you decided to give this a try.
    One little hint I have found, when applying the final rub if you are adding black pepper or coriander try toasting them first, adds such a great underlying flavor that compliments the smokey cured goodness.

    I'm sure the point will be fine sitting in the fridge for a few days, really looking forward to when you get to smoke the pastrami and ends and seeing how much you love them.

    If you don't have an injector you could always do a wet brine or a dry cure but you have to be careful how big the cut is since the cure won't be working from the inside out as well as the outside in.

    Here is the corned beef recipe from Morton's site

    But you will need TQ or some other curing agent to ensure to naughty bacteria begins to grow during the 5-10 day cure time.
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks great Rivet, I'll be looking forward to the finished product.

    For what it's worth, I like a maple/hickory smoke with my strami.
  6. fire it up

    fire it up Smoking Guru OTBS Member

    You know, maple is all over the place here, supposed to be one of the more popular woods in my area and as hard as I have tried I have yet to find anyone who has maple [​IMG]

    Think I'll just say to hell with it and cut down a tree on the property, may have to wait a year but at least I'll have a bunch of maple [​IMG]
  7. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Great q/view Riv !
  8. rivet

    rivet Master of the Pit OTBS Member

    Hey you all, thanks a million for all the good words and support for my "great experiment". This seemed like a huge challenge at the beginning yet it's turning out to be smooth running.

    I'd like to especially thank you all who make pastrami all the time and post those delicious results for all the rest of us to drool over! [​IMG] I looked over your threads and gained a lot of insight...thanks for sharing.

    Herky, I think Ronp answered that best, so I'll leave that be. I'm the novice here and he will give you the right info you need.

    Thanks Dan; got a lot of oak, some pecan, can get some apple, and have a nice load of Alder from an exhange with DesertLites that I never have used yet. I wanted something mild, and ALX recommended alder for the smoke, so that's my plan. No maple but can get pecan if I need to no worries. What is pastrami "normally" smoked over? I have no clue! Just know I like it, and also would like to use what I've got. I'd appreciate any more info you can share, since I'm thinkin' this is gonna be a first of many pastrami's [​IMG]

    Fire, if you can do that I'd say do it. Pick a good one, away from anything it can damage coming down and split it well and take care of it under cover during the seasoning. You'll have one heck of a lot of wood, but well tended you can sell some for those who burn fireplaces or woodstoves.
  9. rivet

    rivet Master of the Pit OTBS Member

    So here we are on Thursday, day 5 of my "great experiment" in making my first -ever- pastrami.

    With regard to HOUNDS 51 thread and ERAIN's reply, here's a pic of the printing on the bags from my VacuSave with the Tilia name printed. These bags are from a bunch of rolls my in-laws gave us along with the sealer.

    The flat has taken on a richer deeper mahogany color in the past 5 days. Very nice looking. I am really looking forward to this smoke! Been turning it everyday, sometimes twice. Same with the point I didn't get to smoke last weekend. Only 2 more days to go!

    The point is looking very good in my house-rub. I think that it's gonna become some mighty fine burnt ends! Got several sauces I want to try during the "slathering-portion" of their smoke~ I'll decide then...

    Shared my house-rub with a co-worker who made some ribs (again) this weekend in his BGE. They rubbed them with it and thought that by far they had been the best they'd had so far. Was it his cooking or my rub? Who knows........ but it's nice to know!

    Anyway, at this point, thanks for checking out the running thread and waiting on Saturday! [​IMG]
    Last edited: Oct 12, 2011
  10. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Looks great Rivet! Can't wait for the final pics. You are gonna love the pastrami...In fact, I think we need to call this one the ...

    Rivastrami!! [​IMG]
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Well you guys have done it again. After getting my new membership to Reasturant depot I picked up a 13lb brisket and started a corned beef this past weekend for the wife who's in germany and took the last of the pastrami so I thought it would be nice to do her a new pastrami for her return. I started it as always trimming the brisket and then use tender quick (for the first time) and injected it with the same mixture of soices that you had John it wasn't much differant then the one I usually use so. Then into the food saver bag and into the refrig for the week sorry for no Qview but the wife took it to germany. She with the grand kids so she and they won out for the camera. So you keep us going and I'll keep mine going and we will meet in the middle with some bread, mustard, and some cheese. Till then later
  12. fire it up

    fire it up Smoking Guru OTBS Member

    I gotta tell you John I'm almost as excited about this as you are.
    Not only the pastrami adventure but burnt ends as well, you couldn't ask for a more delicious smoke than that!

    Guess I really need to start curing my packer, she has been sitting in the fridge for 3 days now waiting to get some loving injection and a nice massage...
  13. rivet

    rivet Master of the Pit OTBS Member

    Man, you are great for saying that, but let's wait until we see if it tastes good... That is so cool, the pantheon with the "DudeStrami" and I haven't even cooked it!

    Great idea to make her a fresh pastrami for her return, Mark. She's gonna love for it. No worries on using TQ for the first time, from what I've learned, we have had some expert advice here on the SMF, so we cain't be doin' all that bad, bud~ Hang in there...let me break brush for ya!

    And defintely the moo-stard. Wow, the first is going to be FiU's habanero mustard he sent with thick sliced swiss....oh yeah good stuff

    Buddy, you gots to get going~ You are one of the several instigators of all this pastrami-mania (pastramania?) and we appreciate it, too! get going on that puppy and make something fantastic like you usually do so we can drool and copy and wish for [​IMG]

    I know that only 5 days into mine I am already planning my next, and its gonna include some sort of spice, like chipotles. So....let it rip, bud and post pics!
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    Duuuuuuuuuuuuuuuude. Looking sweet. I have a prediction. The Rivastrami will become world famous very soon. This is a great thread. Glad to see the updates. Keep 'em coming.
  15. scubadoo97

    scubadoo97 Smoking Fanatic

    Looking great. Can't wait to see the finished product[​IMG]
  16. fire it up

    fire it up Smoking Guru OTBS Member

    Was going to get it going tonight but considering I need to trim, inject, rub and seal and it is now almost 1am here I'm just gonna hit the hay.
    Better believe chipotle is going into this one, I love pastrami but I love chipotle pastrami even more, it's like the meat just wants that sweet smoky sexy spice added to it.
    Tomorrow/today (Friday) I will get her going.
  17. rivet

    rivet Master of the Pit OTBS Member

    This afternoon had to stop by the store to pick up some more ground coriander for tomorrow's rub. While I was there, got some Jewish Rye bread and sliced Swiss cheese.....looking forward to the sammies tomorrow already!

    Made the rub for the pastrami tomorrow out of 9 spices, including ground coriander, cardamom, sweet paprika and CBP. Smells outstanding, and should do well during the smoke-

    Tomorrow morning will rinse and do the pan test before rubbing the 'strami. If all is okay, rub that puppy then fire up the SnP for liftoff.

    Once we settle in to proper temp, the meat goes on and the play-by-play begins....stay tuned!
    Last edited: Oct 12, 2011
  18. alx

    alx Master of the Pit OTBS Member

    You know it Bud.I am excited for you.I can visualize that red pastrami[​IMG]
  19. fire it up

    fire it up Smoking Guru OTBS Member

    Nice looking rub John, that sweet paprika and I'm guessing some brown sugar? gives it a nice color.
    Never added cardamom but depending on your final taste results I might give it a try.
    If you (or anyone else out there) use a good amount of coriander like I do I can get a great deal on one of those big spice containers. Wait...

    Had to snap a pic [​IMG]
    One of these for only $2.30
  20. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm definatly with you on the exicited part too. I have the rye bread and swiss just awaiting the lovely wife. But I don't thinl I will smoke in the morning I think I gonna wait maybe a few more days. I want to see how yours comes out I don't know if my heart could take 3 of theses things yours, rons, and then mine own. You have the RIVASTRAMI and we theres a DUDESTRAMI now going for the..........

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