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Can I freeze Pastrami.

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    Can I freeze Pastrami.

    Shop bought salt beef is really expensive this time of the year for obvious reasons, well it is this part of the world being a popular Christmas dinner roast.
    I bought one anyway because there are plenty on the shelves at the moment and I wanted to try my hand at pastrami.
    The salt beef cut is topside or silverside the rear most top end of the animal behind the rump.
    Slathered a 4lbs piece with ballpark mustard and covered with a lot of black pepper.
    Smoked using charcoal and mesquite wood chips in the kettle for around 6 hours at 300F to an IT of 180 and into cambro (while the chuck finished cooking) then steamed to IT of 203F.
    I made the pastrami specially for thinly sliced pieces to put on sammies.
    Has been really good and will be smoking a lot more in the new year when the meat price drops drastically.
    Does pastrami freeze well or how long would it keep if vacuum sealed and stored in a fridge?

    Click image for larger version

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    #2
    Vac seal it and freeze and it'll keep for months.

    Comment


      #3
      I hope so. I've got pounds of it in my freezer.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        ✍👂

      • Troutman
        Troutman commented
        Editing a comment
        Pounds? Like in half a ton? You must like your pastrami

      #4
      It will last longer if you vac seal and freeze whole, but it will be much more user friendly if you slice, portion and then vac and freeze. Personally, I portion leftovers...

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        You answered what I wanted to know without me asking the question correctly. Cheers.

      • N227GB
        N227GB commented
        Editing a comment
        I vacuum sealed my last chuckie cook in portion sizes using quart bags cut in half. They heat up quickly in simmering water.

      • holehogg
        holehogg commented
        Editing a comment
        N227GB I never seem to have left overs for longer than a day or two but plan on smoking a bunch of salt beef when the price comes down after X-mas.

      #5
      Oh, hail yes; it'll be jus fine to freeze it...

      Comment


        #6
        Heck I'd even freeze old Mr. Bones if I thought it would preserve him

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Lol, I'd haveta reckon it's likely far too late fer that, Amigo!

          However, remainin eternally optimistic bout th whole deal, I do continue to consume what some might consider 'embalmin fluid'...

        • holehogg
          holehogg commented
          Editing a comment
          Agree all good things need to be preserved.

        #7
        All leftovers should be portioned. Quicker to chill and reheat, and prevents multiple reheating and cooling of the same product (think soups and what not).

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Pastrami will be for cold meat sammies. But I hear you. Once defrosted will be consumed in a couple day's

        • N227GB
          N227GB commented
          Editing a comment
          If it's for cold sandwiches, you could defrost the bag in a small container in the sink that has cold tapwater running in it.

        #8
        The reheat method after freezing matters. I think sous vide is the best way to revive frozen portioned meats & veggies. Put into a vacuum saver bag a portion of pastrami with any veggies or whatever you want for a meal, then pop it in a sous vide a couple of degrees shy of what the cook temp was. Best way to reheat w/o recooking.

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