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#3554013 - 01/20/14 12:02 PM Pastrami
JMcB
4 Point


Registered: 08/19/04
Posts: 425
Loc: E.TN

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After searching around I found this recipe and started the brining yesterday.

http://www.traegergrills.com/recipes/detail/117

Couple things unique to this recipe is the use of both coriander & juniper berries and applying a rub before smoking. Also like the idea of putting a weight on the meat after smoking. To me though the brining time of only 3 days seems to short.

Anyone else tried this and can offer up suggestions?
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#3554024 - 01/20/14 12:10 PM Re: Pastrami [Re: JMcB]
chunkandwind
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Registered: 08/20/08
Posts: 1733
Loc: mckenzie,tn

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I have always brined for 14 days and rubbed before smoking using coriander, black pepper and juniper berries. How big of a brisket are you using?
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#3554082 - 01/20/14 12:38 PM Re: Pastrami [Re: chunkandwind]
JMcB
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Registered: 08/19/04
Posts: 425
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The brisket is trimmed and 4 lbs. I am also trying to figure out how to get the finished pastrami "tight" so it will not fall apart like corned beef.
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#3554091 - 01/20/14 12:43 PM Re: Pastrami [Re: chunkandwind]
JMcB
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Registered: 08/19/04
Posts: 425
Loc: E.TN

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 Originally Posted By: chunkandwind
I have always brined for 14 days


Almost all recipes call for a week to 14 days. But this one is olny 3. Maybe the strength of the rub will offset the short brining. Can't see any problem going past 3 days though.

Do you just rinse after the brine or soak overnight?
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The only reason I played golf was so that I could afford to go hunting and fishing - Sam Snead

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#3554178 - 01/20/14 01:43 PM Re: Pastrami [Re: JMcB]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1454
Loc: Cleveland & Bedford CO

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I wonder if using this same recipe with a venison bottom round would work well. Poser?
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#3554509 - 01/20/14 06:34 PM Re: Pastrami [Re: TheRealSpurhunter]
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Mud Dauber
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Registered: 07/28/10
Posts: 13177
Loc: Tennessee

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 Originally Posted By: TheRealSpurhunter
I wonder if using this same recipe with a venison bottom round would work well. Poser?


I've been working on a venison pastrami. The same approach is fine, though, you are going to need some fat. What I haven't decided yet is how to apply the fat. Apply coriander etc first, then a cost of lard? Apply lard then coriander etc? Mix coriander and lard together then apply? This is the crux, but yes, it will it can be done.
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#3555144 - 01/21/14 09:13 AM Re: Pastrami [Re: Poser]
TheRealSpurhunter
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Registered: 10/09/13
Posts: 1454
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I wonder if you tie a slab of pork fat to the top of it?
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#3555187 - 01/21/14 09:58 AM Re: Pastrami [Re: TheRealSpurhunter]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13177
Loc: Tennessee

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 Originally Posted By: TheRealSpurhunter
I wonder if you tie a slab of pork fat to the top of it?


Probably a little overkill and not as evenly dispersed.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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