SVQ Pastrami - Perfected

[Spinaker]

Here we go.......round two on this recipe. I can't wait. I've had multiple people tell me that I NEED to make that "Pastrami Stuff" again. So hear I am. I just picked up a 15 lb Prime Brisket from Costco. I am going to get it in the brine and hope fully be eating pastrami by next week!

[LifebyC]

I ended up going a month in the cure, 24 hours + to desalinate, 7 hours smoke, chill overnight, and 4 hours sous vide @ 195. It was FANTASTIC. Thanks all.

[Spinaker]

hahahahaha tbob4

[tbob4]

Spinaker - that's what my wife gets for asking me to put the flower vase away! Hahahahaha

[Spinaker]

Hahahaha, that looks awesome man!!! Oh man!!!

[David Parrish]

I've gone a month in the cure before with no issue. Just make sure it passes the sniff and look test.

[David Parrish]

Oh boy! Me want!

[tbob4]

Wife is not eating bread right now. So my pastrami, tri-tip, bacon sandwich became a mustard, pastrami, coleslaw, tri-tip, bacon, sauerkraut bowl for her.

[Atalanta]

Thanks, I nearly shorted my keyboard!

[Steve Vojtek]

According to Meathead's article after smoking you can wrap it and refrigerate up to a week before SV or steaming. Not sure about the effect of a long cure but I've cured bacon for 2 weeks without any noticeable loss of quality.

[tbob4]

RonB - I checked online both from Costco and SRF who sells it - it must be a seasonal St. Patrick's day thing. SRF doesn't list the round on their web either.

[RonB]

Man o man - I need to get to Costco and see if mine has it. It is apparently not available online 'cause I just checked

[tbob4]

RonB - That's the Kobe corned round from Costco. These pastrami folks here have me hooked! I've now cooked 4 and have 2 more in the freezer in the last week. Two have gone to a buddy at the cost of the meat - $7.99lb. It's so delicious. If you are fortunate enough to get one tag me on the thread and I will tell you what I have found about cooking, temps and spices. I reheat in SV bags instead of steaming.

[RonB]

tbob4 - that looks fantastic with that great marbling. What cut and grade is that meat?

[RonB]

As I understand it, once the salts reach equilibrium, there is no more exchange of salts, so you can't "overbrine" it. I don't know how long it takes , (or if), the meat to spoil.