Finally done !!!!!….thanks for all your patience…lol….obviously the pics of the whole pastrami are immediately after the steaming process…..i steamed them for about 2 hours….i like pastrami really tender….you can see when i slicewd them open there’s a little lighter streak in the middle of the pastrami….thats where the curing salt didnt penetrate to…..mostly what the curing salt does is to make the meat a uniform pink color. i think it looks better pink…..but i cooked the meat to at least 160 degrees, so it’s certainly safe to eat. the next time i’ll just use a little more curing salt in the first rub. now…..this stuff is way peppery….so if anyone really dosen’t care for that,scrape off the peppery crust before you slice the meat. all we need is some really good rye bread,a little mustard an a nice dill pickle an i bet we could give all those NY deli’s a run for their miney….until next time….like my fave tv food guy says “if it looks good….eat it”…..take care guys
What a beautiful sight! and site too. I can’t wait to try my own. Can I send a photo to this site or only my ‘precious’ words.
RJ…..lol@ your precious words…lol…..i dont know if you can send a pic, but you’re more than welcome to try, if not just email it to me an i’ll post it….thanks….onepercent99@hotmail.com
That looks soooo good!!! Matt makes the best pastrami in the whole world. I should know, I’m his granddaughter…lol!!!
The pastrami was soooo good!!!! We had it on sandwiches today.
I had a sandwiche also it eas way good
wow, matt – looks DELICIOUS!
Hi~
Wow, that pastrami looks delicious!! I never realized how much effort goes into a good pastrami! Thank you for sharing.
- Cassaendra
Did ya save some for me?
Boy, that is a beeeeauuuuuutiful!
Seriously, my salivary glands are in overdrive.
This dish looks exactly like what we called BASTURMA in Russia! I didn’t know that I can find something similar as basturma in any other cuisine, very impressed! Thanks for sharing!
Matt,i got my tender quick today,and im getting my brisket tommorrow,you said to maybe use more tender quick,so it pentrates all the way.Does it make a difference how much more?and if it does how much would you suggest.Thanks for the help.Oh by the the way,my wife and i are also from N.Y but live in VA now.Can’t find good pastrami anywhere!
Rob,try 1/3 cup tender quick instead of 1/4.I’d be careful about using too much more than that.Good luck and let me know how it comes out!
Matt, MY GOD MAN!!! that was great pastrami! 1/3 of a cup tender quick is perfect. Im starting another tonite.Thank you
want the italian beef recipe again should go over good on here
GO BEARS
Hell yeah….send me the recipe again an I’ll put it on here !
Looking good there Matt!
I love good corned beef and pastrami sandwiches and I make my own sausage so this looks like something right up my alley. Now all I have to do is find a nice big fresh brisket.
Mike
I look forward to trying this. I wonder if a longer cure time would have allowed the 1st cure to go all the way through.
I’ll have to adjust how I do mine, though. I can only smoke 2 pounds of beef at a time in my pressure smoker. But that’s part of the fun of doing new things.