Pastrami Anyone?

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Pastrami Anyone?

Postby beercuer » Sat Apr 11, 2009 7:00 pm

Got hold of @10lb packer brisquet. Cured it for 11 days, using a turkey-size oven roasting bag in a lasagna pan. (No tenderquick or saltpeter used here).

Image

Slathered generously with yellow mustard, and then rub-a-dub-dub.

Image

Image

Hickory smoked it at @225 till the internal meat hit 160. (For anyone who does not know, there is no need to take it any further because the curing process eliminates the need).

Image

At last!... Made a couple humungous subs, to which I supplied all kinds of condiments for folk to dress as they pleased. I did mine with globs of yellow mustard and sliced tomatoes. We had big dill pickles on the side as well. Now this is my own favorite way to enjoy brisquet! :D

Image
Got beer???
OSD
Retired Lawman
Posts: 7290
Joined: Sun Jan 14, 2007 6:59 pm

Re: Pastrami Anyone?

Postby OSD » Sat Apr 11, 2009 7:08 pm

Looks good. :D I'll have a sandwich on some German Rye bread, Please. 8)
User avatar
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Re: Pastrami Anyone?

Postby beercuer » Sat Apr 11, 2009 7:12 pm

Thanks, Jim. Would you like some Swiss to go with that?
Got beer???
OSD
Retired Lawman
Posts: 7290
Joined: Sun Jan 14, 2007 6:59 pm

Re: Pastrami Anyone?

Postby OSD » Sat Apr 11, 2009 7:15 pm

beercuer wrote:Thanks, Jim. Would you like some Swiss to go with that?


That would be real good. :D Or some creamy aged Munster and a slather of a good German spicy mustard. :D :D
OSD
Retired Lawman
Posts: 7290
Joined: Sun Jan 14, 2007 6:59 pm

Re: Pastrami Anyone?

Postby OSD » Sat Apr 11, 2009 7:26 pm

What did you use for the cure??
User avatar
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Re: Pastrami Anyone?

Postby beercuer » Sat Apr 11, 2009 7:34 pm

OSD wrote: Or some creamy aged Munster and a slather of a good German spicy mustard. :D :D


You know, I'd just luv to supply yours (as well as mine!) with a good ol' Dusseldorf, but I can't get that around here, not available. Best I can do is a good French Maille dijon. Who can figure?

For the cure, I followed this recipe, and I was most pleased with it:
http://bbq.about.com/od/brinerecipes/r/bl20223a.htm" target="_blank :D
Got beer???
User avatar
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Re: Pastrami Anyone?

Postby beercuer » Sat Apr 11, 2009 7:42 pm

Doh!-- Most important... I should add that since I could not come up with any juniper berries for my rub, I improvised and poured some gin into the brine to get about the same effect. :D
Got beer???
User avatar
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Re: Pastrami Anyone?

Postby JamesB » Sat Apr 11, 2009 7:44 pm

Looks great! Now I'm hungry for a sandwich...
Image
User avatar
super8mm
Cowboy
Posts: 300
Joined: Sat Jan 03, 2009 2:38 pm
Location: Grapevine, Tx
Contact:

Re: Pastrami Anyone?

Postby super8mm » Sat Apr 11, 2009 9:24 pm

that is some great looking meat :D
"He was ugly, strong and had dignity" by Marion Robert Morrison
User avatar
Rich777
Chuck Wagon
Posts: 2856
Joined: Sun Jan 14, 2007 6:05 pm
Location: Lake Sundowner, Texas
Contact:

Re: Pastrami Anyone?

Postby Rich777 » Sat Apr 11, 2009 10:05 pm

That does look good.
a stumpted toe hurts
User avatar
DJ
Chuck Wagon
Posts: 2899
Joined: Sat Mar 24, 2007 3:27 pm
Location: Lewiston, Maine
Contact:

Re: Pastrami Anyone?

Postby DJ » Sun Apr 12, 2009 6:26 am

Looks Perfect!!!!
dj
http://djstexasstylebbq.com
Caldwell, Texas Native
User avatar
bowhnter
Chuck Wagon
Posts: 3258
Joined: Mon Mar 26, 2007 1:01 pm
Location: Van Alstyne, TX
Contact:

Re: Pastrami Anyone?

Postby bowhnter » Sun Apr 12, 2009 6:51 am

That does look good!
Mike

Primo Oval XL
Weber 18" One Touch
User avatar
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Re: Pastrami Anyone?

Postby beercuer » Mon Apr 13, 2009 10:15 am

Thanx, All. I find it most satisfying to make homemade pastrami. It tastes more natural than the processed stuff from the deli-- and some of that stuff is really good! Funny too, is that putting out all kinds of condiments for fellow diners to build their own as they please seems to give them a vicarious satisfaction as though they made the pastrami! :D
Got beer???
User avatar
tex_toby
Deputy
Posts: 4063
Joined: Wed Oct 22, 2008 9:22 am
Location: Van Alstyne, Texas
Contact:

Re: Pastrami Anyone?

Postby tex_toby » Mon Apr 13, 2009 10:56 am

Very nice, bc. I reluctantly have to say that I don't think I have ever even tried pastrami. Your pics definitely make me want to change that!

tex 8)
20" x 40" Party Gator Pit
48" Custom Firepit

I can't always please everybody. I'm not bacon.
User avatar
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:

Re: Pastrami Anyone?

Postby SteerCrazy » Mon Apr 13, 2009 4:04 pm

very nice once again beercuer :D

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest