Pastrami for 100 day 2

[Oak Smoke]

Ok all you voyeurs or visual learners as we prefer to be called these days, here are some pics for you. There are pics of today’s work. I have trouble getting these in any kind of order so here is an explanation in no particular order. There’s a pic of today’s corned beef trimmed and ready for rub. Some of you astute visual learners will notice that there are 2 point cuts in the bunch. I remembered I had those left from last year so I thawed them also. Next are pics of the rubbed beef ready for a day in the fridge to make the rub adhere well. Lastly is a pic of the smoked flats from yesterday. They will rest in the fridge until slicing day which should be Saturday or Sunday.

[Jerod Broussard]

[SandPiper]

Wow, that looks great.

[realdocBBQ]

Man I need to do some more pastrami. Been a good while. Good job!

[bbqLuv]

Ruben Sandwiches I down for that

[HawkerXP]

[SheilaAnn]

👏🏼👏🏼👏🏼

[Draznnl]

Uhhh, yummmm! 😃🍴😃

[texastweeter]

Looks wonderful

[HouseHomey]

beautiful

[jfmorris]

Looks great, and making me hungry here!

So how many pounds of pastrami does it take to feed 100?

[Oak Smoke]

Jim I’m doing 50 pounds with hopes to have some leftover to freeze. The wife and I like going to the freezer and grabbing a 1 pound package for a Reuben once in a while. Without that frozen reserve having Reubens takes days of planning.

[jfmorris]

Oak Smoke good plan! I hope you have some left over, but 100 people can wipe out a lot of meat!

I did that last time I made an entire brisket into pastrami, and used my deli slicer to slice it up thin and froze as 1 pound portions. Wife doesn't eat it, but that made nice portions for me to have lunch on week days each week for a while.

I don't have a brisket in the freezer at the moment, but may pull out a Boston butt and cure it for "porkstrami", just to do something soon...

[Oak Smoke]

jfmorris Admire your energy level. This year was going to be the year I corned my own beef. It didn’t happen. I’m sure if after St Patrick day this next year I can stock up on good point cut corned beef it won’t happen then. Preparing this much pastrami is enough work without trying my hand at Corning. Done right this is every bit as much work as making jerky. I’m not complaining, I do this because I want to. It’s worth it all after the meal when you’re getting all the compliments. Most of us do this because we love watching others devour what we’ve made with a smile on their faces.

[jfmorris]

I just corned it because I had a $1.99 a pound choice brisket in the freezer already, and decided to give it a spin. I had to separate point from flat, and cut the flat in half, to get it into the containers I used for the curing operation (pots in a garage fridge). It really wasn't a lot of work, but was just three 4-5 pound hunks. Space in the fridge would be the biggest issue if you tried to corn 50 pounds of it!

Other than the one time, I've bought the pre-corned beef myself.

[Draznnl]

I usually corn my own beef. But that’s doing a single brisket at a time. No way that I’d even think about it for this kind of volume. There’s nothing wrong with stocking up on corned beef at St. Pat’s day. I usually grab 3 or 4 for when I feel less energetic.