SVQ Pastrami per Clint Cantwell on Free Site (Sort of)

[johnec00]

We made some pastrami the other day mostly following the SVQ method by Clint Cantwell on the main site. Instead of store bought corned beef, we dry (eq) cured a couple of pieces of chuck flap tail from Agridime using 1.6% salt and 0.22% cure#1. After 2 weeks cure vacuum bagged, the meat was rinsed and processed as closely as we could per Clint's method. Here's some pics.

Cured chuck flap tail:


Pastrami rub applied after approx 30 hours sous vide at 145º, and ice water quench.


After 2 days uncovered in the fridge. smoked at 225º to IT about 125º:


The result:

Flavor- Good maybe a little less intense than the conventional smoke and steam method. Not too surprising since the rub was only used during part of the cook. I can't compare with store bought corned beef as I've never done it
Juiciness- Excellent
Texture - different, after all it's basically medium or medium rare beef. Both my daughter and I were happy with it.
Tenderness - Plenty tender, but if you like pull apart it needs higher temperature cook

All in all, this is a great recipe and we will do it again.

Today;


and days to come:

[WayneT]

That's a good recipe and the one I used for my last store bought corned beef/future pastrami. Yours looks great.

[Oakgrovebacon]

Yours looks good!
I have a chunk of prime brisket flat curing now to try this method.

[johnec00]

Let us know how it turns out. I did a choice flat using the smoke and steam method and found it a bit dry. I have been thinking about trying a prime flat, but have not.

[MBMorgan]

Good stuff! I do this (with a tweak or two) routinely, too ... this one with store-bought corned beef (which reminds me ... I think SWMBO bought a post St. Pat's day flat that needs some attention):

[Clawbear57]

Nice.

[barelfly]

Thanks for sharing! I did a few pastrami a few weeks back, but store bought and smoked the entire way. I’ll have to give this a try sometime soon!