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Home Made Pastrami
My Fetid Mind | April 16th, 2016 | Mariner

Posted on 04/16/2016 12:17:24 PM PDT by Mariner

First, don't be intimidated, because it's easy!

Easy Method:

1 4-5lb Corned Beef Brisket from the market in the Cryo bag

1/4 cup black pepper corns

1/4 cup Coriander Seeds

2 Tbsp Mustard Seed

1 Tbsp Garlic Powder

Directions:

1. Unwrap brisket, rinse and soak in large pan of fresh cold water for 1 hour

2. Combine all seeds and pepper corns into a coffee grinder and grind course

Add to little bowl with other ingredients and stir.

That's your rub.

3. Remove brisket, dry thoroughly and cover in the rub. Let sit in fridge for 1-2 hours...dry

4. Start you smoker during this time. Smoke at 250deg (I use mesquite, but whatever your favorite hardwood is) for 2hours. No less.

5. Remove from smoker and put in roasting pan. Cover with foil and place in 240deg oven for 4 hours, no less.

Target temp is 203-205deg achieved SLOWLY.

6. Remove from oven and put on a rack and cool. After an hour, put in fridge and cool for 2-3 more. Meat should be dry on the outside. And stay dry on the outside.

Slice at 1/8 - 1/4in and enjoy as you choose!


TOPICS: Food; History
KEYWORDS: food; pastrami; recipe
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To: Washi
What was wrong?

Too dry? Texture, tenderness, salt or toughness?

Long and slow. very slow.

21 posted on 04/16/2016 1:50:04 PM PDT by Mariner (War Criminal #18)
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To: Fungi

Oh man! I haven’t eaten there in decades!


22 posted on 04/16/2016 1:53:28 PM PDT by null and void ("when authority began inspiring contempt, it had stopped being authority" ~ H. Beam Piper)
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To: Mariner

Yum.


23 posted on 04/16/2016 1:55:27 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Mariner
What was wrong?

I went about 5 or 6 hours total on the smoker. It's a wet smoker (pan of water between the heat and the food) which helps to maintain the heat at a solid temperature, but adds moisture to the air that wouldn't be there in an oven.

Smoked it at 225 degrees to an internal temperature of about 195 degrees.

The texture just wasn't what I was expecting from pastrami, probably the moisture.

24 posted on 04/16/2016 1:57:37 PM PDT by Washi (I was on FR way back when FR supported conservatism. (Please see O'Sullivan's First Law))
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To: Washi
" internal temperature of about 195 degrees"

Add an hour and stop at 203 to 205.

Eat hot or chill overnight in the fridge for sandwiches.

25 posted on 04/16/2016 2:07:24 PM PDT by Mariner (War Criminal #18)
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To: Mariner

I would need to take out a loan to afford the brisket.


26 posted on 04/16/2016 2:10:43 PM PDT by Kirkwood (Zombie Hunter)
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To: Mariner

B4L8r


27 posted on 04/16/2016 2:44:49 PM PDT by AFreeBird
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To: Mariner

Sounds fabulous. DO you really have to start with a corned beef? Can you start with just plain old brisket?

Thanks for the recipe. It is nice to have something to read that boils me....


28 posted on 04/16/2016 2:51:28 PM PDT by Nifster (I see puppy dogs in the clouds)
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To: Mariner; null and void
The wife loves my sausage. I buy the cheapest pork, usually shoulders. In 10 lbs. I use 1 tblsp coriander, 1 tblspn ginger, 1 1/2 tblspn salt, 2 tablsps black pepper, 2+/- tblsp fresh ground fennel. I have some in the fridge ready to wrap and freeze. Look. (This is about 10 lbs.)

I grind it fairly course. Some people add sage but I don't. All ingredients varied to taste of course.

I have a smoker. Usually do trout or whitefish. Gonna have to give this pastrami a try. bkmk.

29 posted on 04/16/2016 3:12:54 PM PDT by disndat
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To: Mariner

Here is the recipe I use.
http://grilling24x7.com/homemade-pastrami-recipe/


30 posted on 04/16/2016 3:53:36 PM PDT by BOOHA
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To: Mariner

I like other meats smoked, but smoked beef is not my favorite. I will take a brisket and brine it and make corned beef though. 1 1/2 cups kosher salt, 1 gallon of water, 1 bulb of fresh garlic with cloves separated and smashed, couple tablespoons each peppercorns, mustard seed, coriander seed, all spice seed, 1 stick cinnamon snapped in half. Put it all in a big pot, make sure the salt is dissolved, weigh the brisket down so it is fully submerged, cover the pot and let it sit in the fridge for a week. You may need to double (or more) the recipe if you’re doing larger pieces of meat. 1 gallon will cover about 4 -5 lbs of brisket. You can roast it in the oven at 225* or boil it in half brine water half regular water. Or smoke it and make pastrami. I also cook the meat to a high temp, around 195 - 200. Sticking a knife in should feel like a knife going through room temp butter.


31 posted on 04/16/2016 4:22:00 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: Mariner

I’ve been doing a lot of cured and smoked meats, sausages, etc lately. Pastrami is amazing. The only difference I see in what I have done...

The oven portion, I put the smoked pastrami on a rack in a roasting pan. Water in the bottom not touching the meat.
I introduced my kids to reuben sandwiches with that.


32 posted on 04/16/2016 5:38:47 PM PDT by Rio (Proud resident of the State of Jefferson)
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To: Kirkwood

But you’re going to slice it 1/8 inch thin, for killer sandwiches. Mariner has performed a true public service here. I love tongue sandwiches, liver and onions, pastrami and spaghetti Caruso with chicken livers. Long past time these were ‘rediscovered’.

Kudos, Mariner.


33 posted on 04/16/2016 5:46:25 PM PDT by ameribbean expat
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To: Mariner

I brine mine first to get the red color and use juniper berry instead of mustard seed.


34 posted on 04/16/2016 6:04:39 PM PDT by ebshumidors
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To: Washi

You want heavy smoke then I put water in the pan and tightly wrap so it steams in the oven.


35 posted on 04/16/2016 6:06:37 PM PDT by ebshumidors
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To: Roos_Girl

Do you use pink salt?


36 posted on 04/16/2016 6:08:59 PM PDT by ebshumidors
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To: ebshumidors

I don’t use pink salt for the brine, but I do use it for normal food prep. You use less salt for the brine when you use a fine ground salt, but I don’t recall what the correction is.


37 posted on 04/16/2016 7:26:59 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: ebshumidors

I also don’t use the nitrates that are in store-bought pickling spice, so my corned beef isn’t pink like when you buy it. The nitrates seem to give me headaches so I stay away from it.


38 posted on 04/16/2016 7:30:01 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: ameribbean expat

That makes no sense. It still is a very expensive cut of meat no matter how thin it is sliced.


39 posted on 04/16/2016 8:00:39 PM PDT by Kirkwood (Zombie Hunter)
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