18# Packer... Cure/Pastrami?

[DamnRedhead]

I have an 18# packer in the fridge and my wife is in the mood for pastrami... I got some #1 curing salt and have read all the docs on here regarding curing... any tips? I have been an avid smoker and griller for longer than I care to acknowledge, have done plenty of briskets and store-bought corned beefs, but this is intimidating me. Reading the article here I'm planning on separating the point and flat, probably remove most of the fat, then it'll take around 7-8 days it seems. I got the plastic food safe buckets from the restaurant supply store... any other tips? TIA!

[Jerod Broussard]

Trim down to consistent thickness. Pickling spices aren't necessary but I love the aroma. I add 25% to the curing time at 150ppm.

Desalination is 8 hours, changing out the water at the 4hr mark.

[Draznnl]

I do a longer desalination than Jerod. Probably 12-16 hours. Changing the water at the halfway point is big. Other than that and what Jerod said about trimming, it looks like you’ve got it. Good luck. Have fun.
Oh, one other very important thing. Get yourself some good rye bread.

[Jfrosty27]

I’ve never made my own Strami, but boy do I love eating it! Good luck Pitmaster. Keep us posted.

[Johnny Booth]

Really easy and better/cheaper than buying pastrami.
If you can find a Corned beef Point; you just soak it, and smoke it. 😎👍

[DamnRedhead]

Thank you all! I'll follow up in a week or so with results!

[Draznnl]

BTW, when I season the meat, I leave it in the fridge on a wire rack for 48 hours before smoking it.

[Oak Smoke]

This is the a great tip. You will be amazed at how well the rub adheres to the meat.

[SheilaAnn]

DamnRedhead
You mentioned you’ve been reading up….. I swear this recipe is in the CANNOT FAIL category.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/

[Ace]

Yes, SheilaAnn is absolutely correct. It's the best recipe you'll ever find and I've used it for a very long time.

[DamnRedhead]

Thank you all! I started curing it then we went out of town for a few days and I just got home last night, so I didn't get a chance to move it daily as directed. I pulled the flats out and it looks like this... do I need to just let it stay in the curing solution a little longer?

I also misread... it said to trim the fat if you're doing corned beef (facepalm) so guess it's corned beef not pastrami (I thought that sounded weird). The point still has plenty of fat to smoke, so I'll do a little of both!

[Ace]

Yes, as Donw mentioned, you will want to complete the curing process. Also, corned beef or pastrami start out with a cured brisket. The difference is the spices so you can still do pastrami if you want, just follow the recipe that SheilaAnn posted above. Either corned beef or pastrami, whatever you decide, just keep the moisture up by spritzing once in awhile and then wrap when its time. Looking forward to the pics. :-)

[DamnRedhead]

Thanks Donw - yeah I was thinking that was the case, and therefore it's probably not cured all the way through is my thought. Back in the bucket for a few more days!

Ace since I cut the majority of the fat cap off I don't know if I'm going to attempt to smoke it... I'm sure I could, but at this point I think I'll simply smoke the point and slow cook the flat to ensure it doesn't dry out. Then I can have part Pastrami, part Corned Beef.

[Ace]

DamnRedhead Absolutely, nothing wrong with that plan at all. I normally split like that most of the time as I like pastrami and the wife likes corned beef. It's all good and I'm sure it will be great. :-)