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Old 03-08-2009, 04:46 PM   #1
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Pastrami

I made a pastrami for the first time last year and it came out bad...mostly from not curing long enough.
This year it cured in brine for 15 days. In the pic it looks like cadaver meat.
Coated with commercial ground black pepper and ground coriander (50/50).
Cooked in smoker for 2 hours at 130* : then 2 hours at 180* with smoke : then 2 more hrs @ 180* no smoke : and finished 7 hrs at 220* in oven till meat temp hit 175*.
Coarse ground pepper would have been better.
Has a salty taste, but not noticed in a sandwich.
Over all, pleased with this year's attempt.



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Old 03-08-2009, 04:52 PM   #2
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Damn that looks good Rag! My wife made Pastrami sammies for dinner last night! Cooked in beef broth of course.
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Old 03-08-2009, 05:04 PM   #3
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Looks good..give it a day or two for the flavors to set...
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Old 03-08-2009, 05:06 PM   #4
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That sliced shot had my mouth watering.
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Old 03-08-2009, 06:25 PM   #5
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Fine lookin pastrami! Gonna soak my next one fer a bit an pull just a bit a that salt outa there! Makes a fine sammie!
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Old 03-08-2009, 08:24 PM   #6
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I used the recipe out of Kutas' cookbook. Haven't re-checked it yet, but will pull back on the salt. use cracked pepper too.
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Old 03-09-2009, 07:45 AM   #7
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If it tastes as good as it looks you've got a winner.
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Old 03-09-2009, 07:55 AM   #8
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http://www.bbq-4-u.com/forum/viewtopic.php?t=12897
Try that one next time
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Old 03-09-2009, 10:56 AM   #9
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Yummmm It looks great
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Old 03-09-2009, 11:08 AM   #10
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One of the things I’ve found with the Kutas book is the recipes are very basic and sometimes need to be tweeked a little…

We typically scrub or rinse the outside of the meat after its been brined to remove excess salt, the other thing I’ve noticed is straight out the smokehouse things tend to taste a little salty and some of the other flavors tend to hang out some….but after a day or two this isn’t the case…how was the pastrami after a day or two after the flavors had time to set?
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