Sotally Tober
Well-Known Member
Yeah, me too
Would be good to have for when I do some pastrami
Homemade Bacon, Polish Kielbasa, German Bratwurst, And Pastrami
- Thread starter Chasin' Dreams
- Start date
Would be good to have for when I do some pastrami
wolf
Well-Known Member
**** guess i should have posted on here before as i had a nice globe slicer 10 inch as I upgraded to a 12 inch hobart it kinda fell on my lap as I was told it didnt run so took a chance at the 50 buck price, all that was wrong was a broken wire new wire and plug and shes a beauty....already sliced about 1500 lbs of hams and salami,and BACON, have to slice 100 lbs today looks like this. was one of my best buys ever....
Sea Chaser
Crew Member
What do you want for it ? 51 bucks ?
wolf
Well-Known Member
OOOHHH im keeping this thing its a beast and ultra smooth was one of my better buys ...
Tesoro
Member
You guys are making some really nice looking product! I have been making buck/cottage bacon as it is nearly impossible to find good quality pork sides where I live. I am happy with the shoulder bacon and mine have been coming out pretty nice. I dont use/like preservatives just 2.5% salt by weight and 5% brown sugar rubbed and then brined for a week. However doing it this way is rather laborious due to weighing and I was wondering if you guys use a brine soak in buckets or ?. I would like to try another way to cut down on the weighing with my jewelers scale for 2lb shoulder cuts! thanks
ILHG
Crew Member
With out the cure you are making salted pork then. I would not be concerned about the cure.
As for a wet brine, you could do that and inject it into the meat. Just add the weight of the water to the weight of the meat when you calculate the amount of salt & sugar. If you dont inject it I dont think the wet brine will speed anything up. You will still need to wait for the brine to come to an equilibrium with the meat.
Tesoro
Member
ok thx. I will just stick to dry brine in the bags. My bacon and ham/cottage bacon tastes as good as cured but it dosent turn red or crisp up due to the lack of nitrates. For some reason they dont agree with me.
ILHG
Crew Member
That's good to know. I didn't know if the cure also changed the taste. I personally think that dry brine is the best way to do it. I find it to be such a nicer product.
Tesoro
Member
it dosent change the taste...just the color and the super crispy part. But personally I dont like bacon crisped so it is stiff. Most of europe banned preservatives in charcuterie 10 yrs ago. We have refrigerators nowadays. procuitto and jamon serrano are salt cured.
Drool
Captain PartyMarty
Crew Member
Did you use natural casing for this? Care to share how you made it?
I had good luck freezing it after brining
nicnat
Well-Known Member
@Chasin' Dreams I'm just ready to put my first go at pastrami into the smoker today, I see what temps you use for the meat but what temp is typically on your smoker? and how long is it usually in the smoker to get to the 205-208 degrees f? and........what wood chips do you use for the pastrami, I am planning on apple but also have cherry, hickory, mesquite, lol.
ILHG
Crew Member
Yes I used Hog casings for it. When I get a chance I will Type something up
wolf
Well-Known Member
that is WAY to hot you dont want your smoker going past 160 or fat will melt low and slow wins the race when heating then smoking
nicnat
Well-Known Member
@wolf those temps were for the eventual inside the pastrami temps not the smoker itself, his looked like it turned out pretty well. what internal meat temp do you end up with when you are done smoking? mines been in the smoker for about 3 plus hrs and center of meat is at about 140 f smoker (a bradley) is around 170 now but took 3 hrs to get there, going fairly slow, I'm in no rush, lol. any advice is much appreciated.
Chasin' Dreams
Well-Known Member
Brisket is not like smoking sausage. And the smoking temps and meat temps don't go by those rules..
I've smoked a **** tonne of briskets and you can tell by how mine turns out I've got it very well dialed in from doing a lot of them and playing with brines/flavors etc too. Pastrami's and Montreal smoked meat briskets etc..
Yes you want your internal temp of a pastrami (brisket) to get past the stall and get very tender where you can insert a toothpick or probe and have no resistance when pulling it out. Like butter. That internal temp of butter probe will usually end up being between 204 and 210 but it will depend on your cut of meat so you should start probing around 203 degrees.
If you smoked a brisket and pulled it off at 160 it would be tough like leather and dense and horrible. Tons and tons of videos you can watch to see the techniques on youtube. To quicken the process to get past the stall phase (which can last a long time and is usually when the internal meat temp is between 155 to 165 approx) you can wrap the brisket pastrami etc in butcher paper or tin foil for that phase to get the internal temp to break through the stall phase. I like butcher paper as I find it gives a nice moist, tender, yet still nice texture meat. Gotta be careful not to get the outside of the meat too dried out when doing so. For brisket my smoker is usually around 225 to 250 degrees. I've done them at all temps between those temps. I've used lot's of different woods to smoke them with. Maple, oak, apple, hickory are all nice for brisket in my opinion. Apple is the mildest of those ones.
Depending on the brisket you will be smoking that pastrami for approx 6 to 10 hrs depending on the heat you cook at and the technique you use to get past the stall.
Link to some more info on smoking pastrami: https://www.traegergrills.com/recipes/smoked-cured-beef-pastrami
Link to a decent smoked brisket pastrami:
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Chasin' Dreams
Well-Known Member
Awesome! Looks delicious.
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