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SVQ Pastrami - Perfected
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Originally posted by Zevi View PostGreeting !
Braving a (possibly) stupid post: I'm trying to do this Katz's Pastrami but as recommended here - finish Sous Vide (195Fx4hr) instead of steaming.
What do I do in between? I mean I can't just put the meat off the Kamado into the plastic bag, right? Should I shock-cool the meat before that? Wait on the counter top for a couple hours? Refrigirate?
Sorry, I know it sounds dumb, but...
Thank you! Zevi.
- Likes 3
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Greeting !
Braving a (possibly) stupid post: I'm trying to do this Katz's Pastrami but as recommended here - finish Sous Vide (195Fx4hr) instead of steaming.
What do I do in between? I mean I can't just put the meat off the Kamado into the plastic bag, right? Should I shock-cool the meat before that? Wait on the counter top for a couple hours? Refrigirate?
Sorry, I know it sounds dumb, but...
Thank you! Zevi.
- Likes 1
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It is my favorite thing to make on the site. you would love it.
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Maybe some day. This would be a very big undertaking.
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Thank you, Dave. Would love to see ABCBBQ make a youtube video on this.
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Originally posted by hoovarmin View PostDavid Parrish did you use the optional pickling spices when you made the corned beef?
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That looks great! I haven't tried a pastrami yet but need to soon...
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David Parrish did you use the optional pickling spices when you made the corned beef?
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Pictures? Sounds great. I've got to find the short rib plate.
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I loved corned beef and the homemade recipe on this site. So I had to try this recipe. I ended up getting bone-in short ribs, which I cured for 10 days. My wife came home with small (3lb) beef and bison briskets from the farmers market. So I put all of these on the smoker this morning at 250F, then moved all but the pork belly to the SV after about 4.5 hours. I ran the SV for about 5 hours at 195F. The short ribs are truly awesome, and the briskets are very good too, even the lean bison brisket. I gotta try this with a large brisket next!
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Dry Pastrami
I've been making pastrami for my restaurant for a year. Was using navel cut but the amount of labor to slice it and the yield made it awfully difficult to justify (but it did taste great) Using brisket now, brining for 10 days, a day in the clear water, 3 days in the spices and then smoking for 6 hours to get to 170. Steaming for 3 hours till 205. Point taste great but the flat is dry, though tasty. Any thought on how to get the flat not so dry, flavor not an issue????
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