This is Not Pastrami, It's a Spiritual Experience!

[Thunder77]

Wow! I just sampled my "Close to Katz's" pastrami right out of the steamer. My knees buckled. I had to sit down. The beautiful brownish black crust, the zing of the pepper, the lemony coriander, and the cherry wood Smoke blended to make a flavor explosion! This is another store bought thing ruined forever for me. It's a lot of work, but it is so rewarding!

I took a 6.4 pound flat, and cured it with MH's recipe. It was thick, so I let it go 12 days, flipping and stirring every day. After the cure I desalinated about 12 hours. I cut off 2 pounds to save as corned beef for the wife. Rubbed the rest down good and heavy with Meathead's pastrami rub. Into the fridge for one day. Then I set up the SnS, and fired her up to 250, and slapped that hunk of cow on there. About 6.5 hours later I hit 165, and had plenty of bark, so it came off and went back into the fridge. Cranked up the steamer tonight, and HOOOOOOEEEEE!! Tastebud nirvana!

[lschweig]

That really looks special.

In Chicago Vienna Beef had (probably still there)a factory outlet with a sandwich section that we would frequently go to for lunch. They piled it on, corned beef, brisket, pastrami, tongue, and etc.

Pastrami was outstanding.

[Potkettleblack]

Still have the factory store. Still open, despite the massive construction to modernize that intersection and get rid of the 53rd ward (a local comedian does a bit where he's the alderman who represented a traffic triangle at that intersection).

[RonB]

Congrats on a successful cook - it looks wonderful.

[Thunder77]

Thanks Ron!

[ecowper]

Oh man, that looks outstanding

[DWCowles]

Beautiful!

[Mr. Bones]

Thunder77 Glad it turned out so wonderful! Job Well Done, Sir! Enjoy!!!

[tbob4]

You have convinced me that i have to start doing this. So many posts about the pastrami and curing last year but your photos have put me over the edge. Great job!

[fuzzydaddy]

That looks out of this world good! Congrats.

[Baker Dan]

That looks amazing. I have to carve out some time to try this.

[CaptainMike]

Nice work! I am now pulling a brisket out of the freezer to make pastrami. Thanks for the nudge!

[Thunder77]

You betcha!!

[pizza67]

Awesome! I've made it several times, absolutely delish! I must admit that I cheat and use a store bought corned beef and desalinate. :-)

[Thunder77]

Nothing wrong with that! The whole process does take a long time. It took 12 days to cure the brisket.

[Atalanta]

That's how I plan to do my first one, cut down on variables. I'll wait until March, though. They go on special around the 17th for some reason

[Thunder77]

Definitely try the cure yourself though. It is worth it.

[EdF]

Time for a Reuben or two - look for some natural 'kraut. CaptainMike Mike , you may have enough time for homemade!

[CaptainMike]

We have a guy that makes locally fresh 'kraut and it's the best I've had (including the wife's)

[EdF]

Some years ago I gave my brother a "Reuben kit" for his birthday: my homemade pastrami, my wife's homemade rye, our homemade kraut, some good swiss, and some kind of a dressing we put together. Great fun for all!

[Spinaker]

looks incredible!!! I have yet to do this one yet.

[MBMorgan]

That looks mighty fine! Too bad you're don't live a little closer ... I'd gladly swap you some freshly made sauerkraut for a couple of slices ... ...

[Thunder77]

MBMorgan, I would gladly share a sandwich with you for some fresh sauerkraut!! 👍

[Danjohnston949]

Thunder77, The others Said It All! 👍👍👍👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan