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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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 Posted: Apr 11 2008 Post subject: Pastrami from scratch, recipe listed. Pictures added |
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I waited to post this recipe I built for hamemade pastrami until mine was done and taste-tested, it friggin rocks!!
I used an 'Eye of Round" roast,, measured tender-quick at 1 TBS per pound of meat. (about 4 pound roast so 4 TBS was used)
I then took 2 ounces of whole pickling spice blend and ground that to a fine powder, Mix the cure & the seasoning together, Set the meat on plastic wrap, cover it entirely with cure blend, wrap tightly in several layers of plastic wrap and set it in the fridge on a plate to catch the runoff for 14-16 days,
After it is cured, rinse off all that spice very well, pat dry. use another sheet of plastic wrap and set the meat on that, grind black pepper to fully coat the meat, wrap tightly and place in the fridge until your cooker is up to 225, cook at that temp until an internal of 160 is met, let cool unwrapped, when cold wrap tightly! Slice & enjoy the next day!!
it does not taste like corned beef, it tastes like real pastrami you would get at a jewish Deli. Easy to slice, very little fat unlike brisket.
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Last edited by Harry Nutczak on Apr 12 2008; edited 1 time in total |
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JoeD
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Joined: 09 Dec 2007
Posts: 231
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| Posted: Apr 11 2008 Post subject: |
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Thant sounds good
I'll give it a shot once I buy some TenderQuick
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mutha chicken bbq
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Joined: 26 Jan 2007
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Apr 11 2008 Post subject: |
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I can't wait to see the pics of the end product,I have been wanting to try some kind of smoked cured meats.
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Bill-SFNM
Joined: 16 Aug 2007
Posts: 18
Location: Santa Fe, NM
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| Posted: Apr 11 2008 Post subject: |
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| Pickling spice is not used in real pastrami. Cracked coriander and black peppercorns would be more authentic. |
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istock74
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Joined: 28 Jun 2007
Posts: 965
Location: Logan, IA
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| Posted: Apr 11 2008 Post subject: |
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Thanks for posting that Harry. I look forward to trying it.
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 11 2008 Post subject: |
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| Bill-SFNM wrote: | | Pickling spice is not used in real pastrami. Cracked coriander and black peppercorns would be more authentic. |
Coriander is the main component of pickling spice, along with the bay, allspice, & mustard seed it brings an interesting component to it.
If we are going real authentic, the method of cooking would have been steaming the meat instead of smoking.
I had a sample of usingers pastrami, (they call is pastromi) and mine. they people that tried it all chose my version for it's flavor and and texture. Most pastrami's are also brined, this is a dry cure version.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Tony
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Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Apr 11 2008 Post subject: |
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Thanks for the post Harry...
Count Me In...I'm goin' Shoppin'! 
Best Regards, Tony  |
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Mr. Big
Joined: 11 Jan 2008
Posts: 21
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| Posted: Apr 11 2008 Post subject: |
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| Now that looks like something worth trying!!! Thanks for the info. |
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bigdude
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Joined: 29 Feb 2008
Posts: 145
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| Posted: Apr 12 2008 Post subject: |
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| Thanks for the info. I've been trying homemade pastrami and always looking for a better recipe - I'll give yours a try. |
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Cal-B-Que
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Joined: 09 Dec 2006
Posts: 498
Location: Groveland, CA
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| Posted: Apr 12 2008 Post subject: |
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[quote="Harry Nutczak"] | Bill-SFNM wrote: |
If we are going real authentic, the method of cooking would have been steaming the meat instead of smoking. |
Per Wickpedia:
PASTRAMI
The raw meat is salted (through immersion in a thick brine), then partly dried and seasoned with various herbs and spices (such as garlic, black pepper, marjoram, basil, allspice, cloves), and smoked. In the United Kingdom and the United States, beef is used and the meat is steamed after smoking, before serving.
If you just steamed it, you would have something more like a corned beef. |
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Bill-SFNM
Joined: 16 Aug 2007
Posts: 18
Location: Santa Fe, NM
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| Posted: Apr 12 2008 Post subject: |
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I've been making pastrami from scratch for many years and enjoy it most when there is plenty of fat. I mainly use brisket since I buy them in bulk for my smoker, although I also like the "navel" cut when available. Lately, I have been using the point of the brisket using the flat for braising or for grinding up for burgers (brisket makes the best burgers).
My method is to pump the meat with a wet cure for several days and smoke until tender. Slice thick and serve on fresh-baked rye with spicy mustard.
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bigdude
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Joined: 29 Feb 2008
Posts: 145
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| Posted: Apr 12 2008 Post subject: |
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| Bill - Sandwich looks delicious - care to share your recipes for the wet cure and the pre smoke rub? |
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Bill-SFNM
Joined: 16 Aug 2007
Posts: 18
Location: Santa Fe, NM
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| Posted: Apr 13 2008 Post subject: |
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| bigdude wrote: | | Bill - Sandwich looks delicious - care to share your recipes for the wet cure and the pre smoke rub? |
bigdude,
About 10 years ago I wrote an article on my method for the California BBQ Association detailing my recipe and method. I did a quick Google to see if it was still out there and found this link. Scroll down to the point where it says "Cured, Smoked Beef Brisket - a.k.a. Pastrami". That's my article, more or less. It is fairly long. |
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bigdude
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Joined: 29 Feb 2008
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| Posted: Apr 13 2008 Post subject: |
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| Bill-SFNM wrote: | | bigdude wrote: | | Bill - Sandwich looks delicious - care to share your recipes for the wet cure and the pre smoke rub? |
bigdude,
About 10 years ago I wrote an article on my method for the California BBQ Association detailing my recipe and method. I did a quick Google to see if it was still out there and found this link. Scroll down to the point where it says "Cured, Smoked Beef Brisket - a.k.a. Pastrami". That's my article, more or less. It is fairly long. |
Thanks much - very good article |
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Old Dave
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Joined: 04 Nov 2005
Posts: 702
Location: Coatesville, Indiana
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| Posted: Apr 13 2008 Post subject: Pastramied Brisket |
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This is from scratch with brisket as the meat. It was corned and then pastramied.
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chzhed
Newbie
Joined: 09 Sep 2007
Posts: 37
Location: Little Chute, WI
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| Posted: Apr 16 2008 Post subject: |
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Question Harry,
I know where the tenderquick is in the store. What section is the pickling spice in? I found the canning section had dill pickle seasonong blend, but nothing that just said pickling spice. Who makes the blend? Is there a particular store I should look at? Thanks.
Jon |
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jib
BBQ Fan
Joined: 27 Jan 2007
Posts: 301
Location: Covington, WA
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| Posted: Apr 25 2008 Post subject: |
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Bill-SFNM,
I loved your article. I'm from Long Island and now live in WA. I make my own pizza (NY Style & Sicilian), smoke my own BBQ and have made a few pastramis, as they don't make them anywhere like NYC (except maybe Montreal).
Have you ever steamed the pastrami to finish it after the smoke? I do and it's a good thing.
Thanks,
Jack
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Bill-SFNM
Joined: 16 Aug 2007
Posts: 18
Location: Santa Fe, NM
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| Posted: Apr 25 2008 Post subject: |
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| jib wrote: |
Have you ever steamed the pastrami to finish it after the smoke? I do and it's a good thing.
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Thanks, Jack. I finish it entirely in the smoker. For me, nothing is better than to pull it from the smoker, slice, it and serve it right away. Commercial pastrami and other meats like ham often include a steaming step, mainly as a way to reduce shrinkage which cuts into profits. For me, shrinkage is your friend; it concentrates the flavors giving a superior result, IMO. Since I have been making my own, I have found commercial pastrami, even at famous places like Katz and the defunct (but now resurrected) 2nd Ave, Deli, to have less of a meaty/beefy taste. They seem to use spices to compensate. |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Apr 25 2008 Post subject: |
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The thing is, 20 years ago you could get a excellent pastrami sammich at the deli's in Toronto but now the flavour is not the same as it used to be. I think way back most places made their own and now they are using commercial meats that they bring in...
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