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Thread: Pastrami!

  1. #1
    Join Date
    Dec 2016
    Location
    Northern California
    Posts
    4

    Default Pastrami!

    First time using my 1100, and starting with Pastrami of course. Here she is going in. 7 pounds, fat trimmed to about 1/2 inch, brined 7 days, (and dry brined another day, after I decided to trim a bit of fat), then "rubbed" for two.
    Attached Thumbnails Attached Thumbnails IMG_20161221_160056813_TOP.jpg  

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    629

    Default

    Shrinkrap,
    Congrats! They say you always remember your first one!!! Welcome to the group!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Dec 2016
    Location
    Northern California
    Posts
    4

    Default

    Thank you!

    Here she is, coming out! SO much easier with this electric smoker and remote thermostat. Click image for larger version. 

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  4. #4
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    118

    Default

    That looks amazing!

  5. #5
    Join Date
    Dec 2016
    Location
    Northern California
    Posts
    4

    Default

    Thank you!

  6. #6
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    149

    Default

    Hello Shrinkrap,
    Welcome to the Forums!
    Love your pix. We always want pix of everyone's smokes!
    We would love your whole smoked pastrami recipe.
    What temp, wood etc. did you use.
    Thanks and happy smokin!

  7. #7
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    265

    Default

    Outstanding looking pastrami. Welcome aboard.

  8. #8
    Join Date
    Dec 2016
    Location
    Northern California
    Posts
    4

    Default

    So happy to be here!

    Here is a link to my "Pastrami Chronicles " on Chowhound.

    http://tinyurl.com/zkt2wbn

    This year's episode;
    Started with an 8 pound brisket. Mostly Rhulman recipes for brine, pickling spice, and rub. Brined a week, ( then remembered to trim a bit of fat and dry brined a day; oops!). Rested a day, ("to even the brine"), then rub on for 48 hours. Then smoked with cherry 10 hours to 160 at 175 (oops), then 2 more at 225. Wrapped overnight, then sliced. Some steamed.

    Here is a link to the dry brine idea;
    http://www.genuineideas.com/ArticlesIndex/pastrami.html

    Click image for larger version. 

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    I don't understand uploads vs thumbnails.
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    Last edited by Shrinkrap; 12-23-2016 at 02:07 AM. Reason: I don't understand how to delete pictures.

  9. #9
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default

    Beautiful job, I'll bring the Rye Bread or the Sub Rolls!!
    "I believe that if life gives you lemons, you should make lemonade...and, try to find somebody whose life has given them vodka."
    Ron White

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