Pastrami Pastrami Pastrami.. George Costanza's Carne de Eros

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Post your February ... and February'ish Pastrami Pics here. Like a Valentines Day gift from George Costanza... its a week or so late. But at least its Pastrami.

There are at least a half Dozen Pastrami's being cured, smoked or vac bagged by Ringers at this very moment. A few more will be inspired to have a go at it.

For those of you who secretly wish to behave and carry on like George Costanza.. This is your chance.
Cure yourself the most erotic of the cured meats. Carne de Fumar es Eros. "Look at Me Jerry!! Im a BBQ Pittmaster, just like on TV.... I'm BBQ Pittmaster Alton Brown!!"

Post pictures, especially sliced out money shots.

Recipe, OR a link to the recipe you used.. or a previous thread with your recipe, and even more pastrami pics.

Tell us how long your pastrami cured, and any special tips, tricks or techniques.

What happened with all the vac-packed leftovers?? Did you include Pastrami in entre's other than sandwiches??

But mostly, include tasty pictures. Kind of like a Throwdown without game faces and judges.
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Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker

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Recipe and Soezzy's Recipe in this thread http://www.thesmokering.com/forum/viewtopic.php?t=36114

6 days cure time.

Trick, Tip & Technique..... Add a cup or so of Instant Potato Flakes to soak water to help desalt. Over-salted Pastrami, or Bacon can easy taste saltier than salt itself.

Leftovers SOS or SOB { 'Strami on Biscuit } , soon enough I will use Pastrami in Strogenoff.
_________________
Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker

[andy_christy]

Sliced & ready for rye & swiss.
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Thanks, Andy
Avacado Kamado
CG w/SFB
GOSM w/SFB

[Old Dave]

Start of the corning process.



After the injection, the garlic is applied.



Corning rub applied to the meat.



Ready for the curing process in the fridge.



About 5 days later after the application of the second rub to turn the corned beef into pastramied beef.



Smoking the corned beef.



A plate of my pastramied beef brisket.



A nice dark roll along with some melted swiss and then a big dollop of horsey sauce complete this great treat.



Good Stuff!

Information here: http://olddavespo-farm.blogspot.com/search/label/Corned%20and%20Pastramied%20Beef
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Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/

[eccho108]

Where I live in Ontario (in the summer) we don't see brisket in the stores. Yes we can order it through the butcher, but it tends to be pricey, $2.99-$3.29LB. or more. Buying corned beef already spiced up is also top end, unless it is on sale, which isn't often. This being said I am trying something different.....wait for it.......... eye of the round. Yes it is a tough piece of meat and it is not kosher, but I'm not Jewish so that is not a problem. I used the Jaccard tenderizer on it ,nine ways from Sunday, after cutting the roast in half lengthways, it was about a three pound roast, packed it up with Old Daves dry rub, and put it in the fridge for 5 days. Today I took it out, soaked it in water for two hours, changeing water twice. I rubbed it with course coriander seed, course fennel seed, black pepper, and garlic, and put it on the smoker. I am going to take it to 170, pull it and then steam it for two hours to see if we can tender it up some. Then onto the slicer once it cools, will post pics when all through.
_________________
My memory isn't good enough to lie.
Gear:

WSM 18.5 CA.
Broil King 5 burner gasser CA.
7Qt. Lodge DO

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Improvise, Adapt & Overcome. In the Army I had a Platoon Sgt. who looked and sounded exactly like Morgan Freeman... he would yammer on about a Forest Ranger that had a bunch of trees, and the wind would blow, the trees didn't break because they were Flex-you-bull. So you gotta be flexible, and cure the onliest cut of beef you have to work with.

I have a Round Roast curing right now, along with 30" of Canadian Boa Snake. {Pork Loin}

What I am guessing here, and maybe someone else more experienced can confirm.... I would stick to the normal pull temp for regular everyday un-cured Eye of Round. Which is nearabouts USDA 135F .. to 140'ish. The fat content of brisket, is almost slab / "regular" Bacon like, and it needs the extra rendering, steam table etc. Bad things might happen with an Eye of Round in the 170F range.
_________________
Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker

[OwenStubbs]

[eccho108]

EOR cut in half and rubbed up, ready for smoke.

Onto the smoker along with some sausage and a piece of summer sausage in need of more smoke.

Out of the smoker at 155 and into the steamer, for one hour.

Cooled and Sliced.
_________________
My memory isn't good enough to lie.
Gear:

WSM 18.5 CA.
Broil King 5 burner gasser CA.
7Qt. Lodge DO

[eccho108]

This turned out very tasty but dry, I know, I know What did I expect?
Lessons learned, maybe EOR is too lean, might try a front quarter cut like boneless blade roast, with more fat to it.
Don't steam!!!!!!!!! should have gone with it right out of the smoker, it was tender enough after the Jacarrd treatment.
More spices, especially cloves, and garlic.
Still tastes damn fine on a reuban, kraut and mustard make up the moisture.
_________________
My memory isn't good enough to lie.
Gear:

WSM 18.5 CA.
Broil King 5 burner gasser CA.
7Qt. Lodge DO

[Rojellio Es Caliente]