Tough Pastrami

Air dried cured Meat Techniques

Tough Pastrami

Postby Epicurohn » Mon May 30, 2005 5:15 pm

I've made a modified version of Rytek Kutas' pastrami four times with excellent flavour results, but the meat comes out tough. I've tried 12 Hrs of smoking, longer brining, longer drying, etc. The only thing that tenderizes the meat is to pop the brisket out of 220�F smoker, wrap it in foil and into a 350�F oven until internal temp of 220�F. Problem is that the product is somewhat dry. Suggestions?

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Postby Oddley » Mon May 30, 2005 5:20 pm

Hi Epicurohn I'm afraid without the full recipe it would be impossible to help. I'm sure one of us can help with the right information..
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Postby Epicurohn » Tue May 31, 2005 3:36 pm

Pastrami

Cure:

5# Beef Brisket

in the following brine for 10 days:

1 Tbsp Penzeys Pickling Spice
2 Qt Filtered Cold water
1 cup non-iodized salt
� cup sugar
10 garlic
1 tsp paprika
2 tsp Cure #1

Pump 5% of green weight with brine. Place rest of brine in plastic bag with brisket in it. Close and place in 38�F fridge. Remove from brine wash with fresh water. Place in two changes of fresh water overnight, in refrigeration. Drain all water, place in plastic tub for 2 days in the fridge.

Remove from fridge, let it drip dry for 2 hours. Place in pre-heated 130�F smoker until surface is dry (2 hrs). Close dampers to �, raise temp to 220�F and put 4 hours of dense smoke. Remove from smoker, wrap in foil, and transfer to pre-heated 350�F oven until internal temp of 220� (1 hr). Remove from smoker and let it cool to room temp. Place in fridge overnight.
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Postby DarrellS » Tue May 31, 2005 4:07 pm

I wouldn't take the pastrami to 220 internal. I do mine on the smoker the whole time at 225, only use smoke in the 1st 4 hours, then let it go till it hits 190 to 195 internal. It can take as long as 10 to 12 hours or as little as 7
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Postby Oddley » Tue May 31, 2005 4:58 pm

I don't use a smoker but an internal temp of 165 deg F is a perfectly safe internal temp. As Len Poli recommends in his version of pastrami.

Perhaps that is why it is coming out too dry, you are possibly over cooking it.
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Postby Epicurohn » Thu Jun 02, 2005 9:55 pm

First test was smoked and cooked on grill (indirect method) to 250�; it came out mostly tender (some tough spots), juicy but too little smoke flavor.

Second and third tests were cooked to 150�F on a 220�F smoker with 4 hours of smoke. Good balanced flavor (smoke, cured meat, pickle, cracked spices) and a little dry; but tough.

Fourth test was smoked and then finished off in 350�F oven. Good flavor, tender but dry.

Our meats down here are very tough (these are open pasture Brahman steer). From what I've read (and it seems to be correct), if I don't get internal temp to at least 210�F the briscket will not tenderize.

Comments?

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Postby Oddley » Fri Jun 03, 2005 9:09 am

Have you tried putting a pan of water in the oven To keep up the humidity whilst cooking. This should keep the meat moist.
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Postby Epicurohn » Fri Jun 03, 2005 9:23 pm

I'll try it and post results in 15 days.

Thanks,

David
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Postby Epicurohn » Thu Jul 07, 2005 10:03 pm

Hey Oddley,

You don't seem to be so lost after all. The Pastrami came out perfect: Well balanced flavor, juicy and tender. Thanks for the tip. Next time I'll try smoking it with oak. Have you or anybody else smoked with oak? What do you recommend, sawdust, chips or chuncks?
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Postby Oddley » Thu Jul 07, 2005 10:55 pm

Hi Epicurohn, I'm glad one of my ideas worked.

I can't help with smoking as I don't have access to a smoker. There are lots of people on here that have a lot of experience with smokers. One of them will give you the benefit of their experience I'm sure.
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