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Author Topic: Corning meat (pic heavy)  (Read 16262 times)
Bigtom
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« Reply #30 on: March 19, 2011, 04:17:42 PM »

Yup. I just did the other half as a pastrami today. Unbelievably good. You should go that way also, then slice it thin on your Hobart!
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Bigtom
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« Reply #31 on: March 20, 2011, 06:34:47 PM »

I have added the pastrami pics.
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Vindii
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« Reply #32 on: March 20, 2011, 07:04:55 PM »

Oh ya Tom that looks great.  If mine comes out anywhere near that good ill be pleased.  Looks awesome.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
TAURUS BBQ
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« Reply #33 on: March 20, 2011, 07:14:09 PM »

Great Job!!
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Vindii
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« Reply #34 on: March 28, 2011, 06:55:22 AM »

Thanks again for posting this Tom.  Worked great.  Here a link to my results.

http://forum.bigsteelkeg.com/index.php?topic=5403.0
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
smokey
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« Reply #35 on: March 28, 2011, 08:59:02 AM »

Great post big tom!

I need a bigger fridge to try this

You mentioned a dry cure as well for pastrami
I've been experimenting with Prague #1 and vacuum sealed bags
Any tips?
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roaniecowpony
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« Reply #36 on: June 09, 2015, 05:56:57 AM »

I thought I'd add a link to Amazing Ribs recipe for corned beef.  There are links from there to pastrami and probably more importantly, the precautions to take in wet curing and what to look out for.  He addresses the concern over nitrites (pink curing salts)...said it was misinformation and debunked many years ago, but the stigma stuck.  He said the nitrites are what keeps bad organisms from growing.  Also, he cautions about looking for bubbles in your cure.  Bubbles are bad. Worth the read.
http://amazingribs.com/recipes/beef/home_made_corned_beef.html

I followed their recipe more or less, but deviated in the cut of beef. I used tri-tip.  I used their recipe a couple times now and have gotten great results.  For the pastrami dry marinade, I brushed yellow mustard on the beef to hold the pepper/coriander/etc..  Then I let that go 4 days in the fridge, then smoked for 3 hours to 160F internal.  They were ready to go at that point, but letting them set in the fridge settles the smoke in better.  No need to steam to tenderize Tri-tip.  Tri-tip makes for a fairly lean coldcut for sammies.

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Chuck
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