Denny O’s. Brisket into Pastrami
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one I did in the past
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Remember unless you purchase a pre corned beef ya gotta wait for the corning time of at most 3 weeks.
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Denny O’s. Brisket into Pastrami
Denny O’s. Curing Brine for Corned Beef1 gallon of pure clean quality water
1 cup non-iodized kosher or canning salt
1 cup white sugar
1 cup brown sugar (or 2 cups brown and omit the white sugar)
1/2 cup corned beef spices
2 tablespoons crushed juniper berries
1 tablespoon of Cure #1 (Prague powder, DQ curing salt or other, not Morton’s Quick Cure or Insta Cure)
Dissolve all and mix in food-safe container, stir until clear, then chill.Denny O’s. Corned Beef Spice Mix
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.Neatly trim a brisket flat removing the fats down leaving at most to 1/8" to at most 1/4" of fat from a 10 pound brisket. Submerge it in the above brine. Place a 1/2 filled gallon Ziploc bag on the top to keep the brisket submerged. Add meat. Do not add different species of meats, but you can add pieces of the same species in the same brine bucket.
Refrigerate 1 to 21 days, depending on thickness of meat. I usually do a 21 day brine.
When the meat is 1 to 2 inches thick, figure it will take a brine of 1-10 days in the brine bucket.
When it is 2 - 4 inches, 5 - 15 days, may require injecting to cure from the inside-out as well as from the outside-in.
When it is 4 inches and larger, 15 - 21 days and should require injecting.Injecting - use a 4 oz manual injection pump with the broadcast needle or equivalent.
Brine can become frothy (ropy). It has both salt and sugar in it. It also is inputting curing ingredients into the meat and oozing out blood and plasma. Just dump the brine and make up fresh and continue curing should that happen. Make sure you keep it reasonably between 37° - 40° F.Weigh down the meat into curing the brine with half-filled Ziploc bags of water on top.
Flip once every day, end for end and inside to outside to achieve a uniform penetration into the meat.No further mixing or stirring of the brine is required let it cure until it is done. Meats will come out of the brine with a distinct normal grayish look.
Note: Cure #1 (Prague powder, DQ curing salt, Insta Cure#1 or other, not Morton’s Tender Quick)
Side note: It needs to have the sodium nitrite level at a maximum of 6.25%.I use this as reference: Computing equivalency, for 100 gallons of curing brine, you add 24 lbs. of curing salt to 100 gallons of water and mix.
That is .24 lbs, or 3.84 oz. of curing salt to 1 gallon of water maximum.
My recipe calls for 1 tablespoon of curing salt to 1 gallon of water. A level tablespoon is .88 of an ounce. Heaping is approx. 1 ounce. Either is fine. Neither comes close to the maximum amount allowed, but just enough to do the job. Curing at Maximum, plus with injection, requires 48 hours of cure time maximum. This process uses less than one third the curing salts and a longer curing time to tenderize and flavor the meat.
You must cover the product until it floats off the bottom of the container, then weight it down to stay submersed in the brine, leaving no area to be exposed to air.
At minimum the cure takes ¼”/day plus a min of 2 more days (cure penetrates both sides), a 2” thick brisket takes 4 days plus 2 = 6day minimum cure time
When the curing time is completed Take out the beautifully cured “corned beef” (because that’s what it is at this point), and wash off all of the brine and spice. Then, put it in some clean water to soak for an hour to soak out any of the extra salt and rinse it once again. Lightly pat it with a paper towel, but not too dry. With the corned beef being damp proceed to the next step, the Pastrami rub.
Note: I will do a double batch of the brine in a 5 gallon food safe bucket with a lid for 2-10 pound ish brisket flats.
You will loose approxmately 40% of the weight during the smoking process depending on the cut of meat
Denny O’s. Pastrami Rub
1/3 cup Butchers Course Ground Black Pepper
1/3 cup Juniper Berries (crushed)
1/4 cup Coriander Seed Course Ground
1/4 cup Mustard Seed (brown or yellow I use a combo) Course GroundCoat the rub heavily all over the corned beef brisket at about 4 to 5 tablespoons per square foot in a large deep nonreactive pan and cover with plastic wrap. The rub may want to stick to the plastic wrap that is why I use it in a deep pan.
Smoking Corned Beef into Pastrami
Pull it out of the refrigerator on the day of the smoke an hour or more before putting it in the smoker.
When you have the smoker running a constant temp of 225 degrees F (I prefer cherry wood), lay the corned beef on the rack. Figure about 1.5 hours per pound of meat. This is no longer a brisket because it has been corned, so easy on the smoke but go to your liking. Spritz the corned beef every 45 minutes or so never allowing it to dry out on the surface. Insert the temperature probe in a couple of spots and smoke till reaching “the dreaded stall phase” @ about 150 to 155 degrees F.This is when the steaming process begins. Remove it add an 1/8 to a 1/4 cup of surgery moisture like apple juice or your liking into a double wrap of foil and return it to the smoker or an oven. (The oven is fine to use at this time as there is no more smoke that will be adsorbed and the moisture is in the double foil wrap. Smoker/oven temp is still 225. Reinsert the temp probes and continue the low and slow temp of 225 and let the meat go to 203 degrees internal or it feels like cool peanut butter through most of it. Don’t Over Cook It!!
When in the ballpark of 203 degrees +/- you are done, remove it out of the smoker/oven leaving it foiled. Set it in a dry cooler wrapped in heavy bath towels and close the lid for 2 to 10 hours. After that time set in a pan, still in foil and refrigerate until it is well chilled. After it has chilled remove from foil and slice.
Slicing, Slicing is crucial to maximize the tenderness of your final product. Look at the meat and see which way the grain is running. Cut it into thin slices of a 1/16th" up to a 3/16" crossed grain and at an angle from the top to bottom of the slicing stroke if you can. Do not slice length wise!
Steam to reheat until just warmed. Layer the pastrami on grilled rye bread with Dijon mustard (if you need pronounced flavors) add provolone or Swiss cheese and homemade kraut if it will please you. Yum!!
3/14/2022 edit, Left is corned beef and on the right is pastrami.
Best of Luck!
Denny O.@dennyo As someone gave me an already 5 lb piece of corned beef, I will be using your pastrami mixture sitting on the meat in a glass container overnight and smoke it tomorrow. Thanks for the “mix” details.
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Denny O’s. Brisket into Pastrami
Denny O’s. Curing Brine for Corned Beef1 gallon of pure clean quality water
1 cup non-iodized kosher or canning salt
1 cup white sugar
1 cup brown sugar (or 2 cups brown and omit the white sugar)
1/2 cup corned beef spices
2 tablespoons crushed juniper berries
1 tablespoon of Cure #1 (Prague powder, DQ curing salt or other, not Morton’s Quick Cure or Insta Cure)
Dissolve all and mix in food-safe container, stir until clear, then chill.Denny O’s. Corned Beef Spice Mix
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.Neatly trim a brisket flat removing the fats down leaving at most to 1/8" to at most 1/4" of fat from a 10 pound brisket. Submerge it in the above brine. Place a 1/2 filled gallon Ziploc bag on the top to keep the brisket submerged. Add meat. Do not add different species of meats, but you can add pieces of the same species in the same brine bucket.
Refrigerate 1 to 21 days, depending on thickness of meat. I usually do a 21 day brine.
When the meat is 1 to 2 inches thick, figure it will take a brine of 1-10 days in the brine bucket.
When it is 2 - 4 inches, 5 - 15 days, may require injecting to cure from the inside-out as well as from the outside-in.
When it is 4 inches and larger, 15 - 21 days and should require injecting.Injecting - use a 4 oz manual injection pump with the broadcast needle or equivalent.
Brine can become frothy (ropy). It has both salt and sugar in it. It also is inputting curing ingredients into the meat and oozing out blood and plasma. Just dump the brine and make up fresh and continue curing should that happen. Make sure you keep it reasonably between 37° - 40° F.Weigh down the meat into curing the brine with half-filled Ziploc bags of water on top.
Flip once every day, end for end and inside to outside to achieve a uniform penetration into the meat.No further mixing or stirring of the brine is required let it cure until it is done. Meats will come out of the brine with a distinct normal grayish look.
Note: Cure #1 (Prague powder, DQ curing salt, Insta Cure#1 or other, not Morton’s Tender Quick)
Side note: It needs to have the sodium nitrite level at a maximum of 6.25%.I use this as reference: Computing equivalency, for 100 gallons of curing brine, you add 24 lbs. of curing salt to 100 gallons of water and mix.
That is .24 lbs, or 3.84 oz. of curing salt to 1 gallon of water maximum.
My recipe calls for 1 tablespoon of curing salt to 1 gallon of water. A level tablespoon is .88 of an ounce. Heaping is approx. 1 ounce. Either is fine. Neither comes close to the maximum amount allowed, but just enough to do the job. Curing at Maximum, plus with injection, requires 48 hours of cure time maximum. This process uses less than one third the curing salts and a longer curing time to tenderize and flavor the meat.
You must cover the product until it floats off the bottom of the container, then weight it down to stay submersed in the brine, leaving no area to be exposed to air.
At minimum the cure takes ¼”/day plus a min of 2 more days (cure penetrates both sides), a 2” thick brisket takes 4 days plus 2 = 6day minimum cure time
When the curing time is completed Take out the beautifully cured “corned beef” (because that’s what it is at this point), and wash off all of the brine and spice. Then, put it in some clean water to soak for an hour to soak out any of the extra salt and rinse it once again. Lightly pat it with a paper towel, but not too dry. With the corned beef being damp proceed to the next step, the Pastrami rub.
Note: I will do a double batch of the brine in a 5 gallon food safe bucket with a lid for 2-10 pound ish brisket flats.
You will loose approxmately 40% of the weight during the smoking process depending on the cut of meat Denny O’s. Pastrami Rub
1/3 cup Butchers Course Ground Black Pepper
1/3 cup Juniper Berries (crushed)
1/4 cup Coriander Seed Course Ground
1/4 cup Mustard Seed (brown or yellow I use a combo) Course GroundCoat the rub heavily all over the corned beef brisket at about 4 to 5 tablespoons per square foot in a large deep nonreactive pan and cover with plastic wrap. The rub may want to stick to the plastic wrap that is why I use it in a deep pan.
Smoking Corned Beef into Pastrami
Pull it out of the refrigerator on the day of the smoke an hour or more before putting it in the smoker.
When you have the smoker running a constant temp of 225 degrees F (I prefer cherry wood), lay the corned beef on the rack. Figure about 1.5 hours per pound of meat. This is no longer a brisket because it has been corned, so easy on the smoke but go to your liking. Spritz the corned beef every 45 minutes or so never allowing it to dry out on the surface. Insert the temperature probe in a couple of spots and smoke till reaching “the dreaded stall phase” @ about 150 to 155 degrees F.This is when the steaming process begins. Remove it add an 1/8 to a 1/4 cup of surgery moisture like apple juice or your liking into a double wrap of foil and return it to the smoker or an oven. (The oven is fine to use at this time as there is no more smoke that will be adsorbed and the moisture is in the double foil wrap. Smoker/oven temp is still 225. Reinsert the temp probes and continue the low and slow temp of 225 and let the meat go to 203 degrees internal or it feels like cool peanut butter through most of it. Don’t Over Cook It!!
When in the ballpark of 203 degrees +/- you are done, remove it out of the smoker/oven leaving it foiled. Set it in a dry cooler wrapped in heavy bath towels and close the lid for 2 to 10 hours. After that time set in a pan, still in foil and refrigerate until it is well chilled. After it has chilled remove from foil and slice.
Slicing, Slicing is crucial to maximize the tenderness of your final product. Look at the meat and see which way the grain is running. Cut it into thin slices of a 1/16th" up to a 3/16" crossed grain and at an angle from the top to bottom of the slicing stroke if you can. Do not slice length wise!
Steam to reheat until just warmed. Layer the pastrami on grilled rye bread with Dijon mustard (if you need pronounced flavors) add provolone or Swiss cheese and homemade kraut if it will please you. Yum!!3/14/2022 edit, Left is corned beef and on the right is pastrami.
Best of Luck!
Denny O.@dennyo thanks for the detailed directions. Looks like a tasty finished product
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I would suggest that if you purchased precorned beef, soak it in water for a couple of hours and change the water out at least 2 to 3 times.
Good Luck Chefs! -
What a great post, and super detailed recipe! Thanks so much! I was going to corn a brisket for St Patrick’s day, but at store the brisket was 7.99/lb… and the corned beef was $2.50/lb!! I never see it so cheap, so I bought 5 of them lol. When I do try it, I will plan on making enough to do your pastrami!
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Got mine in the fridge now unsalting.
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What a great post, and super detailed recipe! Thanks so much! I was going to corn a brisket for St Patrick’s day, but at store the brisket was 7.99/lb… and the corned beef was $2.50/lb!! I never see it so cheap, so I bought 5 of them lol. When I do try it, I will plan on making enough to do your pastrami!
Dave in AZ said in Denny O’s. Brisket into Pastrami:
What a great post, and super detailed recipe! Thanks so much! I was going to corn a brisket for St Patrick’s day, but at store the brisket was 7.99/lb… and the corned beef was $2.50/lb!! I never see it so cheap, so I bought 5 of them lol. When I do try it, I will plan on making enough to do your pastrami!
Thank you Chef!
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What a great post, and super detailed recipe! Thanks so much! I was going to corn a brisket for St Patrick’s day, but at store the brisket was 7.99/lb… and the corned beef was $2.50/lb!! I never see it so cheap, so I bought 5 of them lol. When I do try it, I will plan on making enough to do your pastrami!
Dave in AZ samspade Smoking the pastrami seasoned corned beef as I post. It’s a long process. But, well worth the effort.
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Denny O’s. Brisket into Pastrami
Denny O’s. Curing Brine for Corned Beef1 gallon of pure clean quality water
1 cup non-iodized kosher or canning salt
1 cup white sugar
1 cup brown sugar (or 2 cups brown and omit the white sugar)
1/2 cup corned beef spices
2 tablespoons crushed juniper berries
1 tablespoon of Cure #1 (Prague powder, DQ curing salt or other, not Morton’s Quick Cure or Insta Cure)
Dissolve all and mix in food-safe container, stir until clear, then chill.Denny O’s. Corned Beef Spice Mix
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.Neatly trim a brisket flat removing the fats down leaving at most to 1/8" to at most 1/4" of fat from a 10 pound brisket. Submerge it in the above brine. Place a 1/2 filled gallon Ziploc bag on the top to keep the brisket submerged. Add meat. Do not add different species of meats, but you can add pieces of the same species in the same brine bucket.
Refrigerate 1 to 21 days, depending on thickness of meat. I usually do a 21 day brine.
When the meat is 1 to 2 inches thick, figure it will take a brine of 1-10 days in the brine bucket.
When it is 2 - 4 inches, 5 - 15 days, may require injecting to cure from the inside-out as well as from the outside-in.
When it is 4 inches and larger, 15 - 21 days and should require injecting.Injecting - use a 4 oz manual injection pump with the broadcast needle or equivalent.
Brine can become frothy (ropy). It has both salt and sugar in it. It also is inputting curing ingredients into the meat and oozing out blood and plasma. Just dump the brine and make up fresh and continue curing should that happen. Make sure you keep it reasonably between 37° - 40° F.Weigh down the meat into curing the brine with half-filled Ziploc bags of water on top.
Flip once every day, end for end and inside to outside to achieve a uniform penetration into the meat.No further mixing or stirring of the brine is required let it cure until it is done. Meats will come out of the brine with a distinct normal grayish look.
Note: Cure #1 (Prague powder, DQ curing salt, Insta Cure#1 or other, not Morton’s Tender Quick)
Side note: It needs to have the sodium nitrite level at a maximum of 6.25%.I use this as reference: Computing equivalency, for 100 gallons of curing brine, you add 24 lbs. of curing salt to 100 gallons of water and mix.
That is .24 lbs, or 3.84 oz. of curing salt to 1 gallon of water maximum.
My recipe calls for 1 tablespoon of curing salt to 1 gallon of water. A level tablespoon is .88 of an ounce. Heaping is approx. 1 ounce. Either is fine. Neither comes close to the maximum amount allowed, but just enough to do the job. Curing at Maximum, plus with injection, requires 48 hours of cure time maximum. This process uses less than one third the curing salts and a longer curing time to tenderize and flavor the meat.
You must cover the product until it floats off the bottom of the container, then weight it down to stay submersed in the brine, leaving no area to be exposed to air.
At minimum the cure takes ¼”/day plus a min of 2 more days (cure penetrates both sides), a 2” thick brisket takes 4 days plus 2 = 6day minimum cure time
When the curing time is completed Take out the beautifully cured “corned beef” (because that’s what it is at this point), and wash off all of the brine and spice. Then, put it in some clean water to soak for an hour to soak out any of the extra salt and rinse it once again. Lightly pat it with a paper towel, but not too dry. With the corned beef being damp proceed to the next step, the Pastrami rub.
Note: I will do a double batch of the brine in a 5 gallon food safe bucket with a lid for 2-10 pound ish brisket flats.
You will loose approxmately 40% of the weight during the smoking process depending on the cut of meat Denny O’s. Pastrami Rub
1/3 cup Butchers Course Ground Black Pepper
1/3 cup Juniper Berries (crushed)
1/4 cup Coriander Seed Course Ground
1/4 cup Mustard Seed (brown or yellow I use a combo) Course GroundCoat the rub heavily all over the corned beef brisket at about 4 to 5 tablespoons per square foot in a large deep nonreactive pan and cover with plastic wrap. The rub may want to stick to the plastic wrap that is why I use it in a deep pan.
Smoking Corned Beef into Pastrami
Pull it out of the refrigerator on the day of the smoke an hour or more before putting it in the smoker.
When you have the smoker running a constant temp of 225 degrees F (I prefer cherry wood), lay the corned beef on the rack. Figure about 1.5 hours per pound of meat. This is no longer a brisket because it has been corned, so easy on the smoke but go to your liking. Spritz the corned beef every 45 minutes or so never allowing it to dry out on the surface. Insert the temperature probe in a couple of spots and smoke till reaching “the dreaded stall phase” @ about 150 to 155 degrees F.This is when the steaming process begins. Remove it add an 1/8 to a 1/4 cup of surgery moisture like apple juice or your liking into a double wrap of foil and return it to the smoker or an oven. (The oven is fine to use at this time as there is no more smoke that will be adsorbed and the moisture is in the double foil wrap. Smoker/oven temp is still 225. Reinsert the temp probes and continue the low and slow temp of 225 and let the meat go to 203 degrees internal or it feels like cool peanut butter through most of it. Don’t Over Cook It!!
When in the ballpark of 203 degrees +/- you are done, remove it out of the smoker/oven leaving it foiled. Set it in a dry cooler wrapped in heavy bath towels and close the lid for 2 to 10 hours. After that time set in a pan, still in foil and refrigerate until it is well chilled. After it has chilled remove from foil and slice.
Slicing, Slicing is crucial to maximize the tenderness of your final product. Look at the meat and see which way the grain is running. Cut it into thin slices of a 1/16th" up to a 3/16" crossed grain and at an angle from the top to bottom of the slicing stroke if you can. Do not slice length wise!
Steam to reheat until just warmed. Layer the pastrami on grilled rye bread with Dijon mustard (if you need pronounced flavors) add provolone or Swiss cheese and homemade kraut if it will please you. Yum!!3/14/2022 edit, Left is corned beef and on the right is pastrami.
Best of Luck!
Denny O.@dennyo That looks really, really good. I am going to try & make some up next weekend so we can eat some Ruebens with fresh Sauer Kraut. That slicer is really handy for those things.
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Remember unless you purchase a pre corned beef ya gotta wait for the corning time of at most 3 weeks.
@dennyo I usually prefer to brine my own briskets for the corned beef or pastrami. However, this year the price of even a whole packer, much more a flat has gone totally berserk at the lowest price I have been able to find in weeks at $7.48 per pound. Store bought corned beefs are ridiculous too at $5.85, best price, but still lower than a regular brisket or flat. Found two butts in the freezer the other day that had been around longer than I realized & were .85. Trimmed them up for some good brat meat & smoked the remains. They were still very good tasting, although I was worried. The bones will make great pork bone broth for another batch of beans or otherwise.
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@dennyo I usually prefer to brine my own briskets for the corned beef or pastrami. However, this year the price of even a whole packer, much more a flat has gone totally berserk at the lowest price I have been able to find in weeks at $7.48 per pound. Store bought corned beefs are ridiculous too at $5.85, best price, but still lower than a regular brisket or flat. Found two butts in the freezer the other day that had been around longer than I realized & were .85. Trimmed them up for some good brat meat & smoked the remains. They were still very good tasting, although I was worried. The bones will make great pork bone broth for another batch of beans or otherwise.
calldoctoday I agree to corn my own, but you have to take account of your timing and abilities to do your own for the moment.
For instance I have bacon in the basement fridge and it will occupy the space for another week. I had a pork loin (purchased quite proper) that I wanted to turn it into Canadian bacon but had to freeze the whole loin due to timing. And then I still need to get into deer summer sausage making with meat sticks.
Oh Carp! This is mid march, I need to clear an area and start my maders!!!
Fark, This is when I wish I had a larger basement!
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calldoctoday I agree to corn my own, but you have to take account of your timing and abilities to do your own for the moment.
For instance I have bacon in the basement fridge and it will occupy the space for another week. I had a pork loin (purchased quite proper) that I wanted to turn it into Canadian bacon but had to freeze the whole loin due to timing. And then I still need to get into deer summer sausage making with meat sticks.
Oh Carp! This is mid march, I need to clear an area and start my maders!!!
Fark, This is when I wish I had a larger basement!
@dennyo I would just like to have one & minimal humidity to boot. No home brined brisket this year, prices have gone beyond ridiculous. Just store bought corned beef, & I will also smoke a pastrami, unfortunately this year. We have another batch of kraut in Andrew’s closet fermenting & just finished a pepper ferment for hot sauce. Blanched & froze up two bushels of collards yesterday & Margaret gave them all away today. We still have more coming in the garden, but probably no more cold snaps, certainly not like night before last. That wiped out a lot of things, except for weeds it seems. We gotta learn how to eat weeds. We also had a good bunch with the beans & BBQ from last week. I am supposed to do some buttermilk, cream cheese, & Bulgarian yogurt, but have not been able to get to it yet.
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@dennyo I would just like to have one & minimal humidity to boot. No home brined brisket this year, prices have gone beyond ridiculous. Just store bought corned beef, & I will also smoke a pastrami, unfortunately this year. We have another batch of kraut in Andrew’s closet fermenting & just finished a pepper ferment for hot sauce. Blanched & froze up two bushels of collards yesterday & Margaret gave them all away today. We still have more coming in the garden, but probably no more cold snaps, certainly not like night before last. That wiped out a lot of things, except for weeds it seems. We gotta learn how to eat weeds. We also had a good bunch with the beans & BBQ from last week. I am supposed to do some buttermilk, cream cheese, & Bulgarian yogurt, but have not been able to get to it yet.
calldoctoday said in Denny O’s. Brisket into Pastrami:
@dennyo I would just like to have one & minimal humidity to boot. No home brined brisket this year, prices have gone beyond ridiculous. Just store bought corned beef, & I will also smoke a pastrami, unfortunately this year. We have another batch of kraut in Andrew’s closet fermenting & just finished a pepper ferment for hot sauce. Blanched & froze up two bushels of collards yesterday & Margaret gave them all away today. We still have more coming in the garden, but probably no more cold snaps, certainly not like night before last. That wiped out a lot of things, except for weeds it seems. We gotta learn how to eat weeds. We also had a good bunch with the beans & BBQ from last week. I am supposed to do some buttermilk, cream cheese, & Bulgarian yogurt, but have not been able to get to it yet.
I have a card to Sams and I have a very good friend that has a Costco card. I asked him tonight If we could go shopping, I need two Prime grade briskets. Do you have any idea what their going price is?
I’ve got to buy cabbage for my kraut too. I always wait until this time of year because it is the cheapest Ell, I don’t know why, we are only talking about a few cents right? LOL.
I cannot do hot sauce anymore, it makes me start my period.
Weeds, well I’d like a bit of collards. I’ve had dandelion greens, Milkweed (only in the spring, later in the year they are poisonous), plantain, stinging nettles, lambs quarter, and another one that escapes my mind. Now mind you these were all in the spring.
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff That’s a beauty. I can almost taste it way over here in Colorado!
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff Looks good Jeff, the long cook make the difference. I pulled mine last night at 10 PM off the smoker and then covered it and put it in the oven at 200 degrees until 6 am this morning. Jiggled like jello when I pulled it out, just like it should with the collagen all set.
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zbigjeff That’s a beauty. I can almost taste it way over here in Colorado!
Bob Stehlik johnsbrewhouse Yes it was a good brand. Many of us are lighting up the taste buds. Congrats to all for taking it into our hands. The hangover is wafting through tge houses for sure. It’s emanating over here because I’m cleaning off the grates in the sink. I’m just smiling for all of us.
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calldoctoday said in Denny O’s. Brisket into Pastrami:
@dennyo I would just like to have one & minimal humidity to boot. No home brined brisket this year, prices have gone beyond ridiculous. Just store bought corned beef, & I will also smoke a pastrami, unfortunately this year. We have another batch of kraut in Andrew’s closet fermenting & just finished a pepper ferment for hot sauce. Blanched & froze up two bushels of collards yesterday & Margaret gave them all away today. We still have more coming in the garden, but probably no more cold snaps, certainly not like night before last. That wiped out a lot of things, except for weeds it seems. We gotta learn how to eat weeds. We also had a good bunch with the beans & BBQ from last week. I am supposed to do some buttermilk, cream cheese, & Bulgarian yogurt, but have not been able to get to it yet.
I have a card to Sams and I have a very good friend that has a Costco card. I asked him tonight If we could go shopping, I need two Prime grade briskets. Do you have any idea what their going price is?
I’ve got to buy cabbage for my kraut too. I always wait until this time of year because it is the cheapest Ell, I don’t know why, we are only talking about a few cents right? LOL.
I cannot do hot sauce anymore, it makes me start my period.
Weeds, well I’d like a bit of collards. I’ve had dandelion greens, Milkweed (only in the spring, later in the year they are poisonous), plantain, stinging nettles, lambs quarter, and another one that escapes my mind. Now mind you these were all in the spring.
@dennyo Sam’s here was cheapest & not Prime, just Choice at 7.48 per pound for a packer, could not find any flats or points & they would typically been much higher. Flat out ridiculous. No Costco hear, but my brother in Houston likes them better.
We buy some cabbage for kraut & grow some too. All of our Irish Day cabbage will be home grown.
Yes, when I was a kid & a young man we used to eat & drink some of those weeds with no issues. Now they are pretty much banned I understand. Sassafras fresh from one of me & my wife’s property, Poke Salad the same, & Blue Violet some others. Have tried the Dandelion & stinging nettle, but never the milkweed or Elderberry.
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff that looks awesome.
“You never really die until you end up on the wall at a Cracker Barrel”
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