Pastrami for 100 day 1

[Oak Smoke]

This years October Fest is not far off. I make pastrami and our daughter makes homemade rye bread for our get together every year. Last year we had an estimated 80 people, there was enough pastrami left over to fix 1 sandwich the next day. Our crowd grows every year as we encourage regulars to bring friends and family. I’m going to smoke enough pastrami for 100 people this year. Today is day 1 in that effort. I have 4 corned beef flats on the smoker now. I trimmed and rubbed them yesterday then let them sit in the garage fridge until this morning to let the rub adhere. So far so good! I’ll try to remember to get some pictures when I get ready to wrap them. If you’ve never made Meatheads close to Katz pastrami you should. It alone is worth the price of your membership.

[realdocBBQ]

Yes, and that recipe is on the FREE side!

[Draznnl]

Could not agree more about that recipe. Just curious, how much meat equals pastrami for 100?

[Oak Smoke]

I’m doing 50 pounds. If there’s leftovers it freezes just fine. If more people show than expected I should be ok.

[Draznnl]

I’d recommend one more flat. That way you might be lucky enough to actually have leftovers. 🤣🤣🤣

[TripleB]

50 lbs....wow. You are the Pastrami King!!

[Jerod Broussard]

If you are using at least 100ppm you have more time to cool down aka stabilization.

[Oak Smoke]

Thank you Jerod.

[Michael_in_TX]

I can only imagine how divine that all smells right now. I did pastrami for the first time in January for our anniversary and it instantly replaced prime rib forever.

This next time I want to try my hand at making my own rye...perhaps even my own mustard as well.

[Oak Smoke]

I’ll bet Richard Chrz has a killer rye recipe. If not there are several bakers in our bunch.

[Waster]

That pastrami recipe is the absolute bomb!

Did you corn the beef yourself or buy it in pre-corned? Either way it's a lot of work or a looooooot of work.
Well done you Oak Smoke for feeding so many and with such a delectable dish.

[cooperhud]

Where did you get your corned beef. I purchased one to try making my own pastrami, soaked/rinsed it several time but was toooo salty. Would love to try again if I could find a good corned beef to start with.

[Oak Smoke]

cooperhud I wish I could say it was sourced from some exclusive supplier. The truth is all I’ve used for the last 3 years is Grobbel brand from Walmart. I tried others when I was learning how to do this but the Walmart stuff was as good as any and not as expensive as some. One of the Grobbel strong points for me is that it desalinates easily. 1 soak for about 6 hours and you’re ready to go.

[Waster]

cooperhud I soak mine in the fridge with a plate on top (to keep submerged) for a day and changed out the water about 4-5 times over that period. If you don't it'll be as salty as a Poseidons armpit.

[Richard Chrz]

That is really cool that you do this, and with your daughter! Good pastrami, your daughters homemade Rye, what a treat for everyone!

[texastweeter]

Love it!

[HawkerXP]

On my way!

[Oak Smoke]

The more the merrier!

[captainlee]

Wish you lived closer....

[Oak Smoke]

Come on!

[realdocBBQ]

Where're the pics????

Come on man, you're killing me!

[Oak Smoke]

Hang in there! I’ll do photos from beginning to end on Thursday’s cook. I got in a hurry today. Sorry.

[au4stree]

Next thing you’re going to tell us is someone brings homemade sauerkraut and kegs of O-fest home brew. How cool that y’all do this. Looking forward to pics

[Oak Smoke]

The home made kraut could happen I”m pretty sure.

[texastweeter]

Pics or it didn't happen!

[Jerod Broussard]

Post #5

[klflowers]

That's a lotta pastrami. My absolute favorite recipe on here. Good on you for taking it on