Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: spuds on March 12, 2014, 03:30:32 AM
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The flat is 2.99/lb,point 1.69/lb
I do want flat for the pastrami,correct?
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Yes, you want flat. The better deal is to buy a packer and separate it yourself. Smoke the point for some nice fatty slices, and corn the flat.
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Yes and great price on both
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The flat slices better for pastrami but I have used a point before and even though the slices are not that pretty the taste was fantastic!
Are you going to use Hub's EZ Pastrami recipe?
http://www.letstalkbbq.com/index.php?topic=407.0
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Yes, the Flat, for sure. Occasionally you can find Corned Beef from the Eye or Bottom Round and they also make excellent Pastrami. That's what most of your deli's have.
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If using brisket, I prefer the point, but it depends on how much fat marbling you want.
Another cut to consider is the Beef Naval (if you can find them). They're basically the meat near the short ribs. I've used these before and they make great pastrami, but aren't easy to find. I have to let my butcher know ahead of time if I want them so he doesn't grind them into hamburger meat. My understanding is that in Romania, this is what Pastrama was usually made from.
Like Rummm mentioned, the round is another good cut to use if you want leaner slices like the brisket flat.
Beef navals (You can see the short ribs which I remove and save).
(https://lh3.googleusercontent.com/-tNAgsSlh02A/Tznr1NYhM8I/AAAAAAAACbY/lkTyQZnM-vc/s500/PSTRMI01.JPG)
Corning
(https://lh6.googleusercontent.com/-vWOFThuolHI/Tznr3JuoxWI/AAAAAAAACb0/6X7nxX4So6Q/s400/PSTRMI05.JPG)
Smoking
(https://lh3.googleusercontent.com/-TfioH-7hPu8/T0HJCTIkg3I/AAAAAAAACd4/1MujaUuJMj4/s640/PSTRMI08.JPG)
(https://lh5.googleusercontent.com/-8X-OHqWTj2w/T0PrZNwJsgI/AAAAAAAACfA/3l5JT8jXmAQ/s500/PSTRMI11.JPG)
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You guys are making me hungry........
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That's some good looking pastrami. ;)
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So,both are a good deal,equally so,and the flat is better pastrami,but point is good too.Isnt the point really fatty?Do you trim that out before or after pastrami making?
Now,when you say round,you mean just take bottom round steak,brine and make pastrami from that?
Yes,Im going to use Hubs method.
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So,both are a good deal,equally so,and the flat is better pastrami,but point is good too.Isnt the point really fatty?Do you trim that out before or after pastrami making?
Now,when you say round,you mean just take bottom round steak,brine and make pastrami from that?
Yes,Im going to use Hubs method.
Yes the point has more fat. But remember fat = favor. You can trim the excess exterior fat.
When the pastrami point is done slice it when cold so the fat will solidify and hold together.
Then later when the slices are gently warmed for a sandwich that fat renders a bit and IMHO is so good!
Buy a point and a flat then try both and tell us what you think ;)
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Now,when you say round,you mean just take bottom round steak,brine and make pastrami from that?
Not steaks, a roast. An eye of round cut in half length-wise will work nicely, or a bottom round roast.
There are recipes for dry-rub cures, or you can brine. Either way will work and there are pro's/con's with each method.
Brining - Advantages: you don't have to measure everything according to weight (because it works off of equalization). As long as the meat is totally immersed and has room to move it will work. It's easier to get a lower-salt product (this is why I prefer brining - I find it much easier to control the initial salt intake).
Disadvantages: It requires more of each ingredient, and more room in the fridge
Dry-rub Cure - Advantages: Requires less of each ingredient (slightly lower cost) and it takes less room in the fridge.
Disadvantages: You must be precise and scale the ingredients according to meat's weight. Usually produces a saltier product (you can soak in water to reduce salt).
If you decide to brine, here's the brine recipe I use:
Corned Beef/Pastrami Brine Solution:
Enough to do up to 7 lb meat.
1 Gallon filtered water
1 1/4 Cups Pickling Salt
9 tsp. Cure #1 (Prague Powder #1, InstaCure #1, etc.)
1/3 Cup Sugar
4 TBS Pickling Spice
Simmer the pickling spices in some water for about 10 minutes or so, let cool then add enough filtered water to it to make 1 gallon. Add the salt, Curing Salt #1 & Sugar then stir until dissolved. Completely submerge the beef in the brine (use a small plate to weigh down if needed). Cover and allow to brine for 7 - 10 days (depending on thickness) in the refrigerator, flip/rotate the meat every couple days to ensure even brining.
Note: When corning beef it may take on a grayish color on the outside, this is normal, and will not affect the final outcome.
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Right tent,I meant roast,not steaks.Thanks for the curing recipes!
Thanks for the informative replies everyone,very very good advice and I will use it all. ;)
I will make the pastrami from both,gotta take up the great prices on the St Paddies day corned beef sales.
When I get them I will have a couple questions for Hub on his pastrami thread regarding meat size vrs cooking times,lets see the sizes I get first.
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Picked em up today,having a point for dinner,have a point and flat soaking,the flats are really beautiful hunks of meat.5 pounders.