Pastrami

[DATsBBQ]

In the works since July 17th.

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More pics covering the process from start to finish here:
http://www.ncre.biz/DATsBBQ/CookLogs/17 ... trami.html

Pretty tasty stuff!. Decided I like this cure better than MTQ.

[JamesB]

That is a good looking smoked corned beef! Would love to have a sammie piled high with that.

[OSD]

Looks like it came out real good.

[Papa Tom]

Lookin' good Depity Dave. Yeah I used MTQ for 20 years and got to the point where the product came out well but always had to take measures to reduce the saltiness. Using the Prague type cures could be risky if done carelessly but with just a little care they come good with little effort. I had used the Prague cures through the years but only for jerky and occasionally on salmon don't know why I stuck with MTQ. I still have a bag or so of MTQ and will use it but prolly won't buy any more.

[DATsBBQ]

Whilst it has a good look and flavor, its a bit on the chewy side. More jerky like than pastrami like. What went wrong? I checked the score I made to mark the direction of the grain..nope, thats good. Hmmm. Went back into my notes and looked at some past posts and bam.... I've always taken 'em off at 175° to 180° internal. This one came off at 165°. The last few recipes I've looked at on the web all said when it gets to 165° its done. Kicking myself for not looking over my own notes

So in an heroic effort to save this one, I got it in the oven at 225° in a roasting rack/pan tented ever so loosely in foil. Will leave it there until it gets to at least 175° internal. If nothing else, I can check the oven control temp with the Maverick.

[nbrdnck]

that is really good looking.

[ChileFarmer]

Dave, looks really good. I like the color. I finished my pastrami also but haven posted the photos yet, but will soon. CF

[Papa Tom]

Whilst it has a good look and flavor, its a bit on the chewy side. More jerky like than pastrami like. What went wrong? I checked the score I made to mark the direction of the grain..nope, thats good. Hmmm. Went back into my notes and looked at some past posts and bam.... I've always taken 'em off at 175° to 180° internal. This one came off at 165°. The last few recipes I've looked at on the web all said when it gets to 165° its done. Kicking myself for not looking over my own notes

So in an heroic effort to save this one, I got it in the oven at 225° in a roasting rack/pan tented ever so loosely in foil. Will leave it there until it gets to at least 175° internal. If nothing else, I can check the oven control temp with the Maverick.

Yeah my last pastrami was on the chewy side as well. Previous ones have been variable I take them to 180-190°. The one that won the throwdown turned out just right. I do know that the delis steam their pastramis for a couple hours prior to slicing.

[JaCK2U2]

I have read about some folks steaming their pastrami, but never having cooked one, I have no first hand experience. If it's chewy, freeze it and send it to me for evaluation.

[Surfinsapo]

Man, all there pastrami posts are getting me hungry!!!

[Rich777]

Looks pretty good from here. A big sammie of that would be good about now.