Trying Pastrami

[BedouinBob]

I have a 4 lb eye of round and a 3 lb bottom round hitting the pool for a one week bath using Pork Belly's corned beef brine. Why a week? Because that's the next time I will be able to smoke them for pastrami.  I got two different cuts to see what I thought of the difference. More to come.

 

[Pork Belly]

It wont hurt it especially if it is thick. Nothing worse than an ugly gray uncured streak through the middle of cured meat.

 

[BedouinBob]

Totally agree. Would you go longer than 7 days?

 

[BedouinBob]

I read up on brine times and think I'll go a few more days on the brine. The meat is thicker than brisket and I don't want any grey spots in the middle. 

 

[SuperDave]

With the brining recipe that I used on my Canadian bacon, it said it penetrated about an inch and a half a day. My 2" meat brined for 2 days.

 

[BedouinBob]

I was going to smoke on Friday but forgot that the rub needed to be on the meat for 2 days so we modify....  The day wasn't a total loss though because I was able to test the pastrami in its current state, which was corned beef! A sandwich was needed to do said test. And, since I didn't have swiss, I improvised and used some of my smoked mozzarella. I have to say the corned beef was some of the best I have ever had. Buttery smooth and tender. I applied the rub and we plan to smoke that on Sunday.

 

[Pork Belly]

I was able to test the pastrami in its current state, which was corned beef!

So are those two Corned-Beef already cooked or did you cook a small portion?
Pastrami is typically the corned meat (still raw) that is seasoned and smoked to a finished, cooked status.

 

[BedouinBob]

It was not cooked but only brined. I cooked it for the sandwich. Tasty stuff!

 

[BedouinBob]

Here's the results. I took a tast right off an it is really good! Sorry if the pics are too large.....still trying to figure out how to downsize on a $!!!!&#% iPad. 

 

[BedouinBob]

My downsize obviously didn't work. 

 

[DivotMaker]

Looks really tasty, Bob!  I'm stepping out to pastrami soon, so I wonder what your thoughts are on the two cuts (eye or bottom round).  Which is better?

 

[BedouinBob]

You know, I thought the light marbling in one would make a difference in the tenderness or flavor but I can't tell a difference. I pulled them at 156 & 153 because it was getting late which may have helped juiciness but is is soooo much better than anything I've had store bought.

 

[DivotMaker]

Well, that's good news, Bob!  Sam's has sirloin tip roasts, in the bulk section (cryovac'd from the packing house) really cheap.  I was thinking about using one of those, just to try another cut that we haven't seen yet!

 

[BedouinBob]

I would think sirloin tip would work great. Let us know how it goes. 

 

[OFFSHORE GINGER]

There is got to be a much easier way to go about this with less work just using corned beef out of the bag . help please ....................

 

[Pork Belly]

still trying to figure out how to downsize on a $!!!!&#% iPad.

Email it to yourself, downsize the file to "medium"
Save the image file on your desktop and post it from there.
Delete the smaller size file when done.

 

[tomd8]

I know this is old but download an app call pixresizer which will resize and/or change output format.  Point to input file and point to output destination.