Pastrami Anyone?

Sausage making and curing meats.

Moderator: TBBQF Deputies

beercuer 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 USER_AVATAR
OSD
Retired Lawman
Posts: 7294
Joined: Sun Jan 14, 2007 6:59 pm
Location: Fl
Contact:

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)
Jim
beercuer 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 USER_AVATAR
OSD
Retired Lawman
Posts: 7294
Joined: Sun Jan 14, 2007 6:59 pm
Location: Fl
Contact:

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
Jim
osd USER_AVATAR
OSD
Retired Lawman
Posts: 7294
Joined: Sun Jan 14, 2007 6:59 pm
Location: Fl
Contact:

Re: Pastrami Anyone?

Postby OSD » Sat Apr 11, 2009 7:26 pm

What did you use for the cure??
Jim
beercuer 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???
beercuer 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???
jamesb 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
super8mm USER_AVATAR
super8mm
Cowboy
Posts: 350
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
rich777 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
dj 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
bowhnter USER_AVATAR
bowhnter
Chuck Wagon
Posts: 3954
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
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
beercuer 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???
tex_toby USER_AVATAR
tex_toby
Deputy
Posts: 4687
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
Custom Mobile Stick Burner
Summerset TRL 32" Built-In Grill
Weber Q2200
48" Custom Firepit
Bertello Pizza Oven

I can't always please everybody. I'm not bacon.
steercrazy 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 6 guests