Hot!Making Pastrami

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chewingthefat
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2013/10/31 17:21:39 (permalink)

Making Pastrami

I'm getting Pastrami from RC Provisions in Burbank Ca., costs me an arm and leg, It's a Brisket, of course, anyone have a recipe for making it? I do Corned Beef here but the flavors are so different! I steam the Pastrimi 5 hours, it's already smoked and seasoned, I can do all that easily enough but I can't figure out the whole process. Any help??
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    chefbuba
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    Re:Making Pastrami 2013/10/31 18:04:43 (permalink)
    Tom, I'm paying $5.69 for the navel, what's the brisket costing?
    #2
    Foodbme
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    Re:Making Pastrami 2013/11/01 00:07:38 (permalink)
    Making Pastrami from scratch
    http://www.youtube.com/watch?v=Kdc1958DOm4
    #3
    love2bake
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    Re:Making Pastrami 2013/11/01 00:37:30 (permalink)
    Don't know if this will be helpful or not, but I made a modified version of this recipe (link below) by Michael Ruhlman. Since I didn't have the time to cure the meat, I purchased a corned beef brisket from the meat department, then used Ruhlman's rub and smoking/steaming technique for the Cameron Stove Top Smoker.  It turned out great.  I imagine doing the entire recipe would be even better.
     
    http://ruhlman.com/2011/09/how-to-make-pastrami/
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    EdSails
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    Re:Making Pastrami 2013/11/01 01:06:05 (permalink)
    This is the recipe I've used.
     
    http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
     

     

     
    That's how it turned out.  I used the smoking and then finishing in pressure cooker method.
     
    #5
    love2bake
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    Re:Making Pastrami 2013/11/01 08:47:41 (permalink)
    Wow--that looks awesome, Ed!!!
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    pnwchef
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    Re:Making Pastrami 2013/11/01 09:55:08 (permalink)
    If I want good pastrami, I take a short 3000 mile flight and a cab to Katz....Tom, you can try a Dry cure, the amount of time depends on the weight. You will also have to trip the fat down to 1/8" so the rub gets into the meat. The other way would be a wet brine, if you already brine your brisket for corned beef, you can use the brined brisket. I would take the brined brisket and let it rest/dry out in the cooler  for a day or two. Then use a peppered spice mixture and smoke it up to 165 degrees.Let it set up in the cooler the same way you do your other smoked brisket...............?????????????  What temp do you smoke your briskets up to..................pnwc
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    edwmax
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    Re:Making Pastrami 2013/11/01 10:13:35 (permalink)
    Thanks for posting this.     ... I'm going to do a pastrami for the next Lodge meeting in 2 weeks.    I was thinking of buying cold sandwiches from Subway.
     
    There are many recipes on the net. Most are similar. Some use corned beet (pre-cured) while other recipes are cure at home.   I've looked at these before but never tried it.
     
    I will use EdSails posted recipe above or may be this http://www.seriouseats.com/recipes/2011/10/barbecue-pastrami-recipe.html
     
    I need to order some Morton Tender quick today.
    #8
    edwmax
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    Re:Making Pastrami 2013/11/01 11:07:23 (permalink)
    Himmm  ... I have to check my sauerkraut supply or start a new batch.
     
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    kevincad
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    Re:Making Pastrami 2013/11/01 11:30:06 (permalink)
    chewingthefat

    I'm getting Pastrami from RC Provisions in Burbank Ca., costs me an arm and leg, It's a Brisket, of course, anyone have a recipe for making it? I do Corned Beef here but the flavors are so different! I steam the Pastrimi 5 hours, it's already smoked and seasoned, I can do all that easily enough but I can't figure out the whole process. Any help??

    If you have a smoker, take your corned beef and smoke it, makes a wonderful pastrami! Start by rubbing it with kosher salt, coriander, black pepper, ground mustard seed, and garlic. The coriander is a MUST! Before this, soak your corned beef in water, couple hours a pound, change water every couple of hours too. Rub it with the rub, smoke for and hour or so per pound, and you'll have a Pastrami that will be fantastic!!
    #10
    Twinwillow
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    Re:Making Pastrami 2013/11/01 12:10:42 (permalink)
    pnwchef

    If I want good pastrami, I take a short 3000 mile flight and a cab to Katz's....

     
    You took the words right out of my mind. Thankfully, my flight would only be half as long, however.
    #11
    Twinwillow
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    Re:Making Pastrami 2013/11/01 12:47:42 (permalink)
    BTW, EdSails, your pastrami looks fabulous!
    #12
    chewingthefat
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    Re:Making Pastrami 2013/11/01 12:48:52 (permalink)
    chefbuba

    Tom, I'm paying $5.69 for the navel, what's the brisket costing?

    Chef, Full cut brisket costs me $2.54 lb. Sysco is charging me $6.57 for the navel. my first order from RC Provisions was $300.00 in freight alone, hence SYSCO, who I really dislike. I need to make it myself. I buy raw brined brisket for $3.10 lb. Penzys Corned Beef seasoning, 16 hour smoke, voila terriffic Corned beef, smoked, cooled, sliced, then on the Keating Flat Top for a quick heating, seriously good, really popular!
    Tom
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    chewingthefat
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    Re:Making Pastrami 2013/11/01 12:55:03 (permalink)
    pnwchef

    If I want good pastrami, I take a short 3000 mile flight and a cab to Katz....Tom, you can try a Dry cure, the amount of time depends on the weight. You will also have to trip the fat down to 1/8" so the rub gets into the meat. The other way would be a wet brine, if you already brine your brisket for corned beef, you can use the brined brisket. I would take the brined brisket and let it rest/dry out in the cooler  for a day or two. Then use a peppered spice mixture and smoke it up to 165 degrees.Let it set up in the cooler the same way you do your other smoked brisket...............?????????????  What temp do you smoke your briskets up to..................pnwc

    Bill, I pull the briskets at around 195, wrap in foil for 24 hours, slice and rewarm them in a house beef broth, careful not to get too hot or it tastes like boiled meat, that has happened a few times, drives me nuts as I have to toss it, my lead cooks asleep at the wheel!
    #14
    chewingthefat
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    Re:Making Pastrami 2013/11/01 12:57:31 (permalink)
    EdSails

    This is the recipe I've used.

    http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html





    That's how it turned out.  I used the smoking and then finishing in pressure cooker method.



    Awsome!
    #15
    chewingthefat
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    Re:Making Pastrami 2013/11/01 12:58:50 (permalink)
    kevincad

    chewingthefat

    I'm getting Pastrami from RC Provisions in Burbank Ca., costs me an arm and leg, It's a Brisket, of course, anyone have a recipe for making it? I do Corned Beef here but the flavors are so different! I steam the Pastrimi 5 hours, it's already smoked and seasoned, I can do all that easily enough but I can't figure out the whole process. Any help??

    If you have a smoker, take your corned beef and smoke it, makes a wonderful pastrami! Start by rubbing it with kosher salt, coriander, black pepper, ground mustard seed, and garlic. The coriander is a MUST! Before this, soak your corned beef in water, couple hours a pound, change water every couple of hours too. Rub it with the rub, smoke for and hour or so per pound, and you'll have a Pastrami that will be fantastic!!

    Thanks Kevin, sounds great!
    #16
    kevincad
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    Re:Making Pastrami 2013/11/01 14:25:43 (permalink)
    chewingthefat

    kevincad

    chewingthefat

    I'm getting Pastrami from RC Provisions in Burbank Ca., costs me an arm and leg, It's a Brisket, of course, anyone have a recipe for making it? I do Corned Beef here but the flavors are so different! I steam the Pastrimi 5 hours, it's already smoked and seasoned, I can do all that easily enough but I can't figure out the whole process. Any help??

    If you have a smoker, take your corned beef and smoke it, makes a wonderful pastrami! Start by rubbing it with kosher salt, coriander, black pepper, ground mustard seed, and garlic. The coriander is a MUST! Before this, soak your corned beef in water, couple hours a pound, change water every couple of hours too. Rub it with the rub, smoke for and hour or so per pound, and you'll have a Pastrami that will be fantastic!!

    Thanks Kevin, sounds great!

     
    It really works well, just remember the soaking and changing water to get a bunch of the salt out! 
    #17
    EdSails
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    Re:Making Pastrami 2013/11/01 15:12:25 (permalink)
    Twinwillow

    BTW, EdSails, your pastrami looks fabulous!

    Thanks much, it was yummy!
    #18
    edwmax
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    Re:Making Pastrami 2013/11/04 18:19:25 (permalink)
    Yea ... my morton tenderquick came today and a 10lb brisket now in the frig for a 4 day cure.   Friday night or Saturday morning, I will put it on the grill for a slow smoke.
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    sandrew834
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    Re:Making Pastrami 2013/11/06 01:19:34 (permalink)
    I made this yesterday and it turned out great. I had a 2.5 lb brisket, soaked it in the brine 8 hrs, cooked it for 3 1/2 hrs then wrapped it tightly in foil and refrigerated immediately. I let it set in the fridge overnight to "rest" before I sliced it. Wasn't dry at all and sure beats paying $11.99 lb. at the store! Everyone loves it and it is so fragrant!

    #20
    edwmax
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    Re:Making Pastrami 2013/11/11 20:53:48 (permalink)
    Ok ...my 12 1/2 lb brisket had a 4 day dry rub cure.  I took it out of the frig Saturday about 12 noon. The cure was washed off and a dry rub of black pepper, coriander, and brown sugar was put on.  It was put back into the frig until about 4:30 pm and then was set on the counter to come to room temp.
     The grill was fired (5:30 pm) with about 12 hot charcoals and another 12 cold coals were placed on top along with pecan twigs.  More pecan was added at 7:30 pm to keep the smoking heavy.  This was just for smoking the meat.  ... The grill temp was 200 or just under.
     
    The brisket was put on the grill at 6pm and taken off at 9pm.  It was then put into the electric roaster for the rest of the night.   The roaster temp was set just under 200 deg.  About 3 am I was up and checked the meat temp. It was 183 deg. I turned the temp down to 175 deg. then went back to bed.  At 7 am the meat temp was 178 deg.   The roaster was turned off to cool down.
     

     

     
    Little buddies waiting for their piece ...

    post edited by edwmax - 2013/11/11 20:58:42
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    Twinwillow
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    Re:Making Pastrami 2013/11/11 21:09:09 (permalink)
    sandrew834

    I made this yesterday and it turned out great. I had a 2.5 lb brisket, soaked it in the brine 8 hrs, cooked it for 3 1/2 hrs then wrapped it tightly in foil and refrigerated immediately. I let it set in the fridge overnight to "rest" before I sliced it. Wasn't dry at all and sure beats paying $11.99 lb. at the store! Everyone loves it and it is so fragrant!

     
    Could someone please explain to me why this post was flagged?
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    CCinNJ
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    Re:Making Pastrami 2013/11/11 21:15:35 (permalink)
    It's cut/copied comments from another site...


    http://my.foodnetwork.com...yle.esi?userid=3712747
    #23
    Uncle Groucho
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    Re:Making Pastrami 2013/11/11 21:21:36 (permalink)
    Looks good Ed , cute kitties.
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    edwmax
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    Re:Making Pastrami 2013/11/11 21:24:08 (permalink)
    My wife's Aunt asked why was the meat 'black'  ... She thought it was burnt.   ... Anyways, I told her it was because   ... I knew what I was doing.  ... hahaha   ... heck now I'm hungry, I think a sandwich is next.
    #25
    Michael Hoffman
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    Re:Making Pastrami 2013/11/11 22:10:21 (permalink)
    Twinwillow

    sandrew834

    I made this yesterday and it turned out great. I had a 2.5 lb brisket, soaked it in the brine 8 hrs, cooked it for 3 1/2 hrs then wrapped it tightly in foil and refrigerated immediately. I let it set in the fridge overnight to "rest" before I sliced it. Wasn't dry at all and sure beats paying $11.99 lb. at the store! Everyone loves it and it is so fragrant!


    Could someone please explain to me why this post was flagged?

    Probably because someone recognized that it was lifted directly from a comment on the Food Network website.
    #26
    Twinwillow
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    Re:Making Pastrami 2013/11/11 23:58:10 (permalink)
    My thanks to Michael Hoffman and CCinNJ for the explanation. I did not realize that. But, I understand now.
    #27
    edwmax
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    Re:Making Pastrami 2013/11/12 03:27:02 (permalink)
    Uncle Groucho

    Looks good Ed , cute kitties.
       Thanks ... that was soo easy   and my version of  Katzs  ... er I mean Kitties ...

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    pnwchef
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    Re:Making Pastrami 2013/11/12 10:02:52 (permalink)
    edwmax

    Uncle Groucho

    Looks good Ed , cute kitties.
       Thanks ... that was soo easy   and my version of  Katzs  ... er I mean Kitties ...


    ed, looks great, looks like we have a new deli, Catz's, now learn how to make Knish..............
    #29
    CajunKing
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    Re:Making Pastrami 2013/11/12 15:08:34 (permalink)
    Twinwillow

    My thanks to Michael Hoffman and CCinNJ for the explanation. I did not realize that. But, I understand now.

    And EVERY post Sandrew has made has been lifted from another site and reposted here as their own.

    #30
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