Project Pastrami

[SheilaAnn]

I laid down the brisket at 10:30 on 12-17. I flipped it each morning. This is what it looks like at the thicker end (pretty thin, huh?). It’s rather firm to the touch.



I’m thinking about going until tomorrow and then desalinate.

[Spinaker]

Yeah, looks good. Try to avoid opening the bag until you are ready to desalinate. You want to avoid any chance of contamination while curing. That being said, how good does that smell!? That is the best part! Go about 20% than what the calculator says, if you are worried about it not being cured all the way. I only do one water bath to desalinate. Some people will switch it out a couple of times, but not me.

[SheilaAnn]

This was the only time I opened the bag @Spinaker
It smelled just slightly of the pickling spices and very clean.

Tomorrow is desalinate until Saturday. Dry rub until Sunday and then hit the smoker!

[texastweeter]

I desalinate but I dry cure mine so different process

[SheilaAnn]

Desalination sequence has begun.

[jfmorris]

@ShielaAnn I find that desalincation of the home cured corned beef is less an issue than the store bought stuff. I just go overnight - about 8 hours - without a water change.

That said, if you are just desalinating in a bag, you don't have much volume to exchange the salt with. I do it in a 2 gallon stock pot in my fridge, dumping a gallon of distilled water in the pot and submerging the corned beef.

[STEbbq]

Yeah I do mine in a big stock pot as well. You may need some more water changes to get more water volume in there to pull the salt out.

[SheilaAnn]

The picture does not do the representation of volume very well. I grabbed a second bag and filled it much more than the brine and used a larger vessel than the initial 2-inch half hotel pan. I just drained, blotted dry and rubbed.

[SheilaAnn]

MH Pastrami rub applied

[SheilaAnn]

Ok, internal at about 150-ish. I’m going to take it further. I ended up with a chunk of pecan. It’s what I had. I’m also doing turkey wings for greens and peas for next Monday.
The picture looks “cloudy” and that’s smoke 🤤

[Johnny Booth]

Yummy - can’t wait to see the final pics. I used the same recipe and had great luck!

[SheilaAnn]

Mixed reviews from me. BF loved all of it.

This flat was really lean. Guess I am just used to the point more. The curing time was spot on. Desalination was really good. The very ends were salty, though. I can’t even talk about the bread. I think I know what I did wrong. 1st picture had a lot of steam! So it’s not that clear.

I pulled it at about 165*F and steamed in the toaster oven for about an hour. Still plenty of bark!





bread lacked more proofing even though I thought I went over. Maybe this is what it turns out when you do overproof? Flavor was good. But, I ran out of bread flour and supplemented with extra rye. I think that was the first mistake. FYI, recipe from the notorious RLB (bread Bible).

[STEbbq]

Well, pastrami looks great. I usually skip the steam and take it to probe tender in the 190s//200s if that helps. Did the steam not work?

I also think the bread looks yummy but I am not the bread maker in the family.

[Waiting for the Worms]

Looks good from here.

[PGH_RAM]

Beautiful!

[Spinaker]

I always just smoke it all the way until done temp. I never steam it anymore.

lets that bark build up and it makes a better sandwich! 😎

[ItsAllGoneToTheDogs]

same, no steam... I do prefer points especially if you're gonna reheat anything. But flat meat actually makes a mean cold 'strami sammy better than point and my wife hates fat so...