Project Pastrami

[SheilaAnn]

It’s pastrami time! I am doing this from scratch for the whole process. Starting with curing a 3# 6 oz flat and using this recipe: https://amazingribs.com/tested-recip...d-beef-recipe/ I added the optional pickling spice and brown sugar.

I have one question Meathead the recipe has a curing calculator on the website showing 2.8 days for curing. The recipe states 5-7 days in instructions. I will assume that so long as the brisket is completely submerged, the curing time is pretty forgiving.




this bag for marinating is a BEAST! I’m in love! As advertised, it is super strong and gusseted. So cool!

[Jerod Broussard]

Go by the calculator with YOUR measurements.

[Michael_in_TX]

This is the first thread I've ever followed.

You're about a week or two ahead of me. This is on my list to start after Christmas, with this same recipe. (If I can find a flat.....)

(I may even try to bake my own rye bread!)

[ecowper]

I just buy whole packers and break into 3 sections, flat, flat/point mix, point.

[Draznnl]

I do the same thing Eric does. It gives you a bunch more pastrami than just doing a flat. Also, you get the point meat done which some folks prefer. And packers aren’t much more expensive than flats from what I’ve seen.

[SheilaAnn]

I was playing with the calculator. It seems to be more dependent on the thickness of the brisket.

[Jerod Broussard]

Yes, the recipe is a ball park figure. The cure doesn't just jump in straight ahead, there is jockeying for position, back and forth movements, etc...

[texastweeter]

What Jerod Broussard said. It's like when a pretty new girl walks into the bar, and all the new guys are trying to take a shot at her at once. It's the same with a dry cure. Thickness determines how long it takes to get full penetration...uh oh, there's gonna be a joke on that one...

[Oak Smoke]

I will be watching your progress as well. This is in my near future. I’ve got the rub and smoking down pat but after Spinaker said what an improvement in flavor curing your own with pickling spices was I have to try it. I wish you the best of luck.

[ecowper]

Looking forward to seeing how this goes! I’ve done this 8 or 10 times and it seems like there is something new every time

[CaptainMike]

Enjoy the process, it's very rewarding.

[RonB]

The Fresh Market near me occasionally has some great looking prime chuck roasts. The next time I see some, I'm gonna buy 2 to make pastrami.

[STEbbq]

It is excellent meat from Fresh Market.

[Michael_in_TX]

The Fresh Market near me occasionally has some great looking prime chuck roasts. The next time I see some, I'm gonna buy 2 to make pastrami.

I always thought that pastrami was always made with brisket, but after doing some reading....other cuts of meat can be used as well. Meathead even mentioned flank steak. Almost kinda curious to try that.

[jfmorris]

I cured a boston butt using the corned beef cure instructions, then turned it into "porkstrami". It was really really good! And really really cheap compared to doing it with beef.

[ecowper]

I'm tempted to source some goose breast and go really old school.

[Troutman]

I've made pastrami from nearly every major cut in the cow. It's a pickling process not dependent on the cut of meat.

[yakima]

This high end nomenclature is confusing. Pancetta, prosciutto, pastrami. Can barely keep it straight. Don't ask about porcinopoli.

[SheilaAnn]

yakima what’s porcinopoli? 🤪

(I’ll show myself out)

[yakima]

Porcinopoli is the little known suburb of Atlantis, known, to a few, for introducing porcine cuisine to the world.
But, everyone knew that!

[SheilaAnn]

Ooohh…THAT porcinopoli……

[RonB]

It took me a while, but I found Dave's recipe:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/148541-svq-pastrami-perfected

[WI Bubba]

I don't use short ribs like he does, but that technique is the only one I use.

[jfmorris]

This is my technique, using brisket.

[jtw]

From the 10 or so times I've made pastrami from brisket, I would wager that 3 days is on the short side. It would still be safe and very tasty, but you might end up with a gray center where the cure didn't reach which detracts from the end result.

If your particular cut is thin, and if you're diligent with rotating/sloshing ("stirring") the meat in its solution then perhaps you can coax it into a full cure in just 3 days but just remember that this is a first effort into something that takes practice!

[SheilaAnn]

Thank you for the advice jtw this is my second run at a full pastrami project. The first one I did was a chuck roast from another website. My other pastrami was a store bought corned beef, then followed through with the AR instructions. Wish there was a way know to know that the cure has completely penetrated. That said, I do have alarms set for rotating 🙌🏼

[Meathead]

I am in transit to FL today and tied up helping Mom from rehab to assisted living. I think the calculator should be the best guide. I'll try to take a look at it. But 2.8 days sounds too little. Playing with the calculator it seems that thickness (as always) is the most important factor.

[docblonder]

SheilaAnn-- yes, the curing time depends on thickness. A 2" thick flat will take around 5 days. https://genuineideas.com/ArticlesInd...alculator.html but sloshing around helps a bit. Five days is the minimum, I usually go a bit longer, but we adjusted the calculator on the short end because many readers seem to be in a hurry. I suppose they fish with dynamite.

[ecowper]

I'll take not getting bad bugs in my tummy for $1000 Alex

[Troutman]

I make pastrami out of brisket flats at least 12 to 14 times a year. Been following the good Doc's formulas for them all. Typically I make up on a Sunday and pull the following Saturday and smoke. It's usually a flat that's 2-2.5" in thickness.

[SheilaAnn]

At the thickest section, it’s just under two inches. A rather thin flat….. I’m going to check at 3-4-5 days and post progress. Thanks y’all!