Makin' Some Pastromi

Sausage making and curing meats.

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jmcrig
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Makin' Some Pastromi

Postby jmcrig » Sun Jan 05, 2014 7:56 am

Picked up 10 pounds of beef plate, and going to make pastrami out of it.

Trimmed and ready for the brine.
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Re: Makin' Some Pastromi

Postby Txdragon » Sun Jan 05, 2014 9:56 am

I love pastrami! Tried it once, didn't turn out as expected.
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Re: Makin' Some Pastromi

Postby jmcrig » Sun Jan 05, 2014 10:58 am

Txdragon wrote:I love pastrami! Tried it once, didn't turn out as expected.


Here's a link to a great recipe for pastrami and the process; http://ruhlman.com/2011/09/how-to-make-pastrami/
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Re: Makin' Some Pastromi

Postby ChileFarmer » Sun Jan 05, 2014 12:37 pm

I have made Pastrami several times,Always smoked. Sliced thin for sandwich meat. Haven steamed or boiled any before. Good looking meat. CF :D
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Re: Makin' Some Pastromi

Postby jmcrig » Sun Jan 05, 2014 3:22 pm

ChileFarmer wrote:I have made Pastrami several times,Always smoked. Sliced thin for sandwich meat. Haven steamed or boiled any before. Good looking meat. CF :D


This will be smoked to an internal of 150. I'll refrigerate it until I'm ready to slice. Then it will be steamed to about 175-180. Before it starts the "Hot" smoke, it will get about 3 hours of cold smoke.
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Re: Makin' Some Pastromi

Postby Txdragon » Thu Jan 16, 2014 7:30 am

I think I speak for the masses when I say that we need an update on this!!
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Re: Makin' Some Pastromi

Postby jmcrig » Thu Jan 16, 2014 9:06 am

I'll be slicing it this weekend, and posting pics. It looks good, but I haven't even tried any yet. 8)
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