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Makin' Some Pastromi
Posted: Sun Jan 05, 2014 7:56 am
by jmcrig
Picked up 10 pounds of beef plate, and going to make pastrami out of it.
Trimmed and ready for the brine.
Re: Makin' Some Pastromi
Posted: Sun Jan 05, 2014 9:56 am
by Txdragon
I love pastrami! Tried it once, didn't turn out as expected.
Re: Makin' Some Pastromi
Posted: Sun Jan 05, 2014 10:58 am
by jmcrig
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/
Re: Makin' Some Pastromi
Posted: Sun Jan 05, 2014 12:37 pm
by ChileFarmer
I have made Pastrami several times,Always smoked. Sliced thin for sandwich meat. Haven steamed or boiled any before. Good looking meat. CF
Re: Makin' Some Pastromi
Posted: Sun Jan 05, 2014 3:22 pm
by jmcrig
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
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.
Re: Makin' Some Pastromi
Posted: Thu Jan 16, 2014 7:30 am
by Txdragon
I think I speak for the masses when I say that we need an update on this!!
Re: Makin' Some Pastromi
Posted: Thu Jan 16, 2014 9:06 am
by jmcrig
I'll be slicing it this weekend, and posting pics. It looks good, but I haven't even tried any yet.