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Thread: Pastrami

  1. #1
    Thailand Expat
    peterpan's Avatar
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    Pastrami

    I enjoy the stuff, better than a Ham in my Opinion.
    So inspired by The Dawgs corned beef effort , thought I would have a try at making my own. brought a lump of cow from Makro, it looked like Brisket but not really sure.
    Had a few packets of Makro spice mix, trimmed as much fat off the brisket as I could then tossed it in a ziplock bag along with the spice mix and salt, together with a few extra Juniper berries.

    Tossed it in the fridge, wound the temperature up a bit and gave it about 2 weeks of cure, turning it at least every day.
    Drained it off and soaked it in fresh water for 24 hrs, then banging it in the Barbie with the smoker,smoked with Hickory chips.
    After 4 Hrs at a low temperature about 120 Deg C it looked like this.




    The barbies normally a bit cleaner, but had an ol' geezer Orgy the night before, full on it was, Zimmer frame races, spin the bottle and a contest to see who had the best false teeth.



    Anyway here is how it looked when finished.



    Bit out of focus but you get the idea.

    This morning some nice Pastrami and rye bread.



    It has that real herbed Pastrami flavor, quite pleased with the effort for a first time really.

    My neighbor is bring me some of that Mortons tender quick (a s recommended by BG) and good old Props is bringing me an electric knife on his next trip out here.
    Before that I will go down to Sakon Nakon and get a few Briskets from Thai french.

  2. #2
    Member rose's Avatar
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    looks good!

  3. #3
    Member machman's Avatar
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    That looks like a top effort mate and it's made me mighty hungry morning! I wonder do decent sized joints of meat cook okay on a regular barbie?

  4. #4
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by peterpan
    Before that I will go down to Sakon Nakon and get a few Briskets from Thai french.
    Good stuff at Sakon Nakon. The pastrami you made looks great. Well done.

  5. #5
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    ^ ^ For large pieces I prefer the oven.
    I only use the griller (BBQ) for steaks and the like, using it for big items as a slow, low temperature smoker / cooker. Or as it has an attachment, for Rotisserie, chicken & pork.

  6. #6
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    Peter, if you go and get the brisket from the shop, have them give you the point, as thats the piece of brisket that makes the best Pastrami, the flat makes good BBQ or for corned beef.
    Soaking it is best if you do a long cure as my last came out a little salty.

  7. #7
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    That pastrami looks great Peter- I'll certainly be trying this myself, love the stuff.

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