FOOD CORNER > Food Preparation and Cooking Techniques

Corned Beef and Pastrami

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Sammconn:
So. As some of you may have noticed, a couple weeks ago I made some ham.
Once I wrapped that up, I broke down a sirloin tip.
It went into a pickle and today it becomes pastrami.

Now for those unaware.
Pastrami is smoked corned beef, well smoked, uncooked corned beef.


Here it is being broken down.


Much to my dismay here is the next picture.
It spent about 10 days in the pickle.
Last night drained it off and added fresh water to desalinate it some.
Today it’s in the smoker to cook.

It’s chilly today and the smoker needs some insulation. Current air temp about 25, but a good breeze killing the temps.
I’ll have a delicious smelling packing blanket later.

Sammconn:
If you were to choose corned beef instead the process changes.

Where I drained and filled with fresh water you would instead put the corned beef into a pot.

Cover with water and then bring to a boil.
It is cooked in water and then is done.

Pastrami is smoked.

I used sirloin tip instead of brisket.
Some may shun me for that.
It works with most cuts. Trying sirloin this time.


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Sammconn:
So the Pit Boss failed me as the outdoor temps fell.
To be fair it dropped to zero overnight.
The wind tunnel that was set up in contributed to the fail as well.

Had to move into the garage.
Finished the pieces in the oven as once wrapped smoke isn’t getting in anyway.

At midnight they hit temp and I pulled them out to cool.
Not how I planned the night as 05:00 comes fast.

Pics and final product to come.

Sammconn:
Sliced and packed it all up tonight.





Netted close to 8 1/2 pounds finished.

I should have cooked sooner.
It’s salty.
I should have switched the water again but thought with the volume I had in the meat tub it would have been ok.

Good news is.
I don’t mind salty foods.
It may seem saltier due to the diet I’m on.
But man…it’s good.


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Sammconn:
All the little chunks that broke off are in a small tin to make corned beef hash on the weekend.


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