Homemade Pastrami | How To Make Pastrami From SCRATCH!!
HTML-код
- Опубликовано: 29 июл 2024
- Learn how to make pastrami at home. If you have never had homemade pastrami, it is way better than any pastrami you can find in a generic supermarket deli.
My Grills & Tools (Affiliate Links) -
Amazon Shop with Product recommendations - www.amazon.com/shop/ned123421
Brining Container - amzn.to/2Sarx4O
Stainless Steel Baking Steel (my favorite burger griddle) - amzn.to/2aomswf
My Weber Charcoal Grill - amzn.to/2ax76Fu
Thermapen - bit.ly/2nb54mk
Smoke (Wireless thermometer) - bit.ly/2nMzkXT
========================================
Social Media Links:
Facebook - / whitethunderbbq
Twitter - / whitethunderbbq
Instagram - / white_thunder_bbq
Email - Whitethunderbbq@gmail.com
That is the most beautiful pastrami I have ever seen. And I've certainly never seen or tasted any thing like that. It's a good thing deli pastrami isn't that beautiful and lucious looking. I'd be eating it for breakfast lunch and dinner. Absolute Perfection!
Thanks so much Terry!! I couldnt say it better myself hahaha. Maybe I should have you write my descriptions for the videos :-)
Looks like a great method and recipe. I'll whip one up next week! thanks for publishing your video!
Dude...it's so money. Waaay better than store bought
Perfectly made pastrami awesome video thank you very much for sharing
Thanks so much!! Cheers!
I CANNOT WAIT TO TRY THIS.
I cannot wait for you to try it too! Thanks Markeeta!
Wow! I wish I could jump through the screen and grab a slice of that. From scratch too, awesome talented.
Thanks Rob!! I wish I had some more in the freezer LOL
Nate, there aren't too many videos that make me salivate but brother this one makes me look like a rabid dog! I'll take an extra sammich from the point end please! AMAZING!
All point and extra meat for you Larry! I don't mess around when serving guests! Cheers brother!
Looks slightly better than the dollar tree ground meat huh? :)
@@usernameisusername LOL
hahahaha I dont know how Larry does that.....even if its for the people.
Ayyy wolfepit
Cool Right to the point. I'm saving this one.
Save it and make it!! Homemade is so much better than that crap at a supermarket deli.
looks amazing
Thank you!! Cheers Mayhem!
A person who truly loves meat the way I do. 😍😋. This is wonderful piece of work. Thanks for sharing!
Thanks so much for that nice comment!! Cheers Amy!!!
Looks awesome
Thanks!!! Cheers!
Great video, short sharp shows all the process without dragging on for 20 minutes
Thanks Royce!! I dont have the attention span for 20 minute videos so I keep it short. Cheers!
Nate you did it again😋I am so making this. Awesome recipe thanks so much for sharing my friend. As always the music was off the hook👍🏿 Stay blessed 🙏🏾 Josie
You are going to have to let me know how it turns out Josie!!! Make sure you tag me when it goes down!! THanks so much. Have a great weekend!
@@WhiteThunderBBQ You know I certainly will AND I'll tag you also. I am busy getting ready for a big Super Bowl catering gig. So I will make it after that. I will probably shoot a video if that is OK with you....let me know.....have an awesome weekend my friend..
You sir, are a master!! 'Nuff said.
Thanks John! I appreciate that my friend!
I'm going to try this today! Thanks for the info
Awesome!! Let me know how it turns out :-)
@@WhiteThunderBBQ we will!!
Thank you
Thank you!
I will copy your recipe within the week. Looks rather simple to follow and the end product looks crazy juicy and delicious. Thanks for sharing your skills.
Thanks so much for watching David!! Let me know how it turns out!!
I love the music where did you get that from please.
I am pretty sure this is from epidemic sound?
I just bought a pound of pastrami, for the first time in my life, and it was soooo good,but now after watching this video, I'm going to make it.
you will be surprised how much better homemade is than store bought. Cheers Mario!
That is beautiful.
Thanks Jon!!
Outstanding! Just as an aside- if you feel intimidated by the brining steps of his process you can do this with a corned beef (in all the stores in the US around St. Patrick’s day- and discounted afterwards). Just take the corned beef straight out from the package to a soak stage- soak overnight to pull some one the brine out, and then pick up the rest of the steps from his video
for sure!! I have done it that way too. Works really well. I like to soak corn beef in water to take a bit of the salt out. Store bought corned beef is really salty! Thanks brother!
No problem- just doing my part to get good food in the hands of the masses! I am going to have to try your full process in the future.
I hope it works out well for you!
Drooling 🤤
Word
With that snow made this appealing to me, never touched snow in my life! Since I'll be home this weekend this exactly what I'm doing. Mahalo!
nice!! I wish I had a brisket brining for this right now. Snow makes everything taste better :-)
Looks awesome. I haven't jacarded since adolescence.
And now you're into meat in the weekends
Nice video. Thanks for this. What are you using to steam the meat? Do you do it in batches?
Thanks for watching. I put the roast in a pan on a rack. Place some water in the pan so that it does not come up to the meat. Cover in foil and roast at like 250F until desired internal temp. Let me know if this helps!
Great video. Looks amazing. Sorry for asking dumb question but how did you steam it?
Thanks Mike!!! I put it on a rack and put it in a foil pan with some water in the bottom. Covered with foil then in a 250F oven to lightly steam. You could also use a steamer pot - I have done that before too!
Man I just ate and now I am hungry again. Great job man.
My goal is accomplished!
Awesome video, will definitely be trying this. Try this pastrami sandwich; I Toasted Ciabatta, mayo with wholegrain mustard, then rocket, thinly sliced Emmental cheese, sliced pickles and then lots of pastrami
hell yeah!! that sandwich sounds amazing!!! Now I need to make some more pastrami!!
Oh heck yes!!!
Thanks Linda!!! Cheers!
Looks good to me 👍👍
Thank you!!!
Never tried to make Pastrami.. That gotta change..
What do you do with the cut-offs?
Awesome sandwich!!!!
Thanks Nate!
Thanks so much Elton!! You have to get on that! Can be made with round too! Usually I save them for my burger grind but they had too much of the cryovac smell for my liking so I tossed them :-(
One of your best. I wanted one of those Sammys. So cruel just at dinner time. LOL
Thanks phil!!! Meat mustard sand soft bread... nothing more is needed
Where did you get the container you put the meat in to brine?
They also have them at restaurant supply stores.
How do u get this Pink colour in the meat please share
Thats from the curing salt - prague powder #1.
that looks RIDICULOUS!
Thanks so much Kathleen!! Hope you have a great week!
Nate. This was just perfect looking.
Now about that slicer - i mean if i make pastrami i need one....
Yeah....i want one for this... and bacon and roast beef....hell i ....just need one lol
Homemade is always best. Very nice! :-)
Cannot argue with that! Thanks so much brother!
Great video. Did you refrigerate overnight before steaming?
Yes! Thanks so much!!! I should pull the little that I have left of this out of the freezer.
This pastrami looks amazing.
I am in Australia and having a difficult time sourcing curing salts. Is that 2 Tablespoons of cure NO.1?
Or 2 Tablespoons of sodium nitrite?
I have a premade packet that has the same ratio as instacure No.1. Is that fine to use?
Thanks.
I would use a curing salt calculator to know exactly how much you need per weight of beef - this was Prague powder #1. Thanks so much Josh!!
@@WhiteThunderBBQ thanks. Prague power no.1 has the same ratio as the product I have too so it will be fine.
Can't wait to give it a go.
Thank you for the quick reply.
@@joshwilkinson9350 its amazing....one of my favorite things to make!
Nice
Thanks!
This is great Nate! I actually just did this for the first time last week but I still haven't gotten around t smoking them. I hope they come out as good as yours looks!
Don't cure for too long! Send me some pics Nate!!!
I did 4 days in the cure then I rinsed it and bagged it. I like to let meats I cure chill out in the fridge for a few days before I cook them. I feel it lets the salt equalized more in the meat. I just flip it every day. I've just been too busy this week to get back to it but it's on this weekend! I did chuck instead of brisket as an experiment. I'll let you know how it turns out Nate!
Chuck turns out really good - just saw someone make pulled chuck pastrami! Looked amazing. Are you going to pull or slice it?
Pulled. I like to use it for sandwiches and hash and whatnot.
Ok man... I just tried it... and all I can say is all that other stuff from the grocery deli doesn't deserve to call itself pastrami. This shit turned out unreal! Easley one of the best things I've ever tasted! How can I send you a pic?
Bro!......That was EPIC!!!!! From scratch..... start to finish! There is a lot of work that went into that...and I Applaud You for it! Bravo!!!!
Damn why can't We be neighbors? So great......I'de eat it till I bust! \m/
You can always park that stick burner here and ill make delicious meats when you come to visit haha. Thanks Ken!!
Couple questions. In the video you said kosher salt and pink salt, but I noticed people in the comments say curing salt. Can I use just regular salt? Also what is the brown paper you wrapped it in?
You need the pink salt and is curing salt - specifically prague powder #1. If you don't use the pink salt, the meat wont have the cured look like deli pastrami. Brown paper is butchers paper. Cheers Tyler!
Found the Amazon site ...thanks...how long did you cure the meat for?
I did a fast cure - thats why I used the jaccard. I think it was only 5 days.
Giving this one a try.
How did it turn out with the mustard I left you
@@WhiteThunderBBQ Let me just say you are a cooking genius. Between this video and the mustard you left me, I can't thank you enough. My entire family are now White Thunder BBQ subscribers.
OMG nearly ate my dog watching this....... great video!!
Did you brine her first LOL Thanks Paul!!
@@WhiteThunderBBQ no ate her RAW lol
SAVAGE!!!
@@WhiteThunderBBQ not really LoL we have a 17 wk old chocolate lab.... Plus prefer beef!!
ctfu
Damn that looks amazing! I love pastrami, prefer it hands down over corned beef.
Thanks so much!!! Agreed!
Help me understand the difference... Some say it is the rub, others say it is the cooking method...? I would
Happily eat both, just am not sure what the difference is.
Nice job Nate
Thanks so much Steve!! Cheers my friend!
@@WhiteThunderBBQ yw
Did this with tri tip. Worked great but cooking times with that cut of meat are different.
Thats awesome!! What temp did you take it to?
Dang bro that came out perfect. Would love a big ole sandwich right now. :)
Stop by anytime!
Looks amazing! One question, did you use only Kosher Salt or does it also need Curing Salt like some of the other pastrami recipes?
Thanks!! Yes - also used instacure#1. .025% by weight of everything
. 25%
@@WhiteThunderBBQ Perfect, thank you 👌😎
Amazin
Thanks W B!!
Can I substitute the water ? And use H2O instead ? Where I live there is a water shortage but there is plenty of H2O around. It everywhere, it's like it falls from the sky or something, lol
I would refrain from using acid rain.
@@WhiteThunderBBQ not acid rain ? Is that because I may experience an LSD "trip" ? I don't think that's necessarily a bad thing....do you ?
what do you mean by "steam to 204"? cooking it?
Thanks Jon! Either use a steamer or bake it at low on a rack with some water in the pan and covered to steam it.
i for got to tell ya, very very nice job on the Pastrami ! The way it should look and tastes YUM . i tried using corn beef and leach the salt out ! >> DON'T USE IT OK! WAY WAY TO SALTY he hee my friends liked it > so i gave it to them! THEY LIKE THINGS SALTY! to me it over killed it
Can I cook it in the oven? No smokers/grill here :(
You could but it wont have that smokey pastrami flavor - itll be more like corned beef. Let me know if you try it.
@@WhiteThunderBBQ I'll try, let's see if it turns out to be any good.
I am going to guess that tasted pretty freaking good. While it is freezing out, time to smoke some cheese!
I should do that soon... think i still have some in the freezer from last year. Been meaning to film a revised method of smoking cheese.
Now this is a tutorial!!
I appreciate that Alan! Cheers!
Pink salt means curing salt right?
Yeah - Prague powder #1
How did you steam the Pastrami?
Either a steamer pot or a put a rack in a pan with water below the rack and cover with foil - bake at like 250 until done. Thanks Jan!!
@@WhiteThunderBBQ Thank you very much! I am going to try it out. Looks delicious!
Its says refrigerate for 4 days....can I just stick it in the rectangle cold box in my kitchen instead?
Do not use your freezer.
@@WhiteThunderBBQ yea, but I was referring to my rectangular cold box, not the freezer part of the cold box.
Good eating, young man. Nothing but love for you.
🥰🥰🥰
Cheers!
What meat was that? Thanks
Beef Brisket :-)
I'm assuming you're using pink salt #1, the curing salt without the nitrates, no?
That has nitrites in it....not sure which pink salt this was since I got it from my local butcher.
@@WhiteThunderBBQ Pink salt #1 has only nitrites and is the appropriate product to use for short term curing. Pink salt #2 has both nitrites and nitrates and can only be used for long term (months) curing.
I just have two questions. When steaming, is the pastrami wrapped or unwrapped?
Also, you have a lot of excess fat coming off of that brisket, have you considered rendering that fat into suet for the NATIVE songbirds during the winter. Obviously, it get cold where you live and the birds could use the raw energy suet would provide. It would also mean that NOTHING gets wasted off that brisket, just wondering......
@@Darthbelal I have never made suet or even know what it was made from LOL - I do have a suet hanger that I put out in the winter. I usually save my trimmings and use in sausage/burger making - depending on the type of fat. When I steam it its unwrapped.Either in a covered pan with a rack on the bottom and some water under the rack in the oven or I have also used a steaming basket.
I did this with Tri Tip.
$2.99 a lb came out amazing.
what the hell......tri tip is 11.99 a lb here (when I can even find it)
It says remove from brine and put in clean water for 1 hour....can I just put it in the clean water for 60 minutes instead?
thats a negative
@@WhiteThunderBBQ year I thought my math was off
@@WhiteThunderBBQ well how about 3600 seconds instead of an hour ?
Intersting you smoke this without a.smoker?
That is a smoker....
I dont have one or .plave for ome
Table spoons or tea spoons?.
T - tablespoon t - teaspoon. Hope that helps and thanks for watching!!
Hey Nate love that pastrami! I bet it was fantastic!
Thanks Rich!! So good and I saved a couple pounds for the freezer.
That is how my local Jewish DELI made It's Pastrami in the 1940's, 50's and 60's in INMAN SQUARE, CAMBRIDGE, MASSACHUSETTS.
The price was somewhere around $2.50 and $3.50 a pound. Now It's $25 to $35 a pound. DAM, do I miss those days. I'll be 90
next year.
@normanwyatt8761 my wife used to live on mass av in cambridge - near the bike path to the red line
Homemade pastrami is the way to go. It's so much better than store-bought. Nailed it!
For sure!! Thanks so much brother!!
Best pastrami video ever! And under 5 min! You killed this one Nate!
Thanks Sal!!! I had almost an hour of footage for this...its a long but completely worth it process
So much greatness going on in this video. Firstly, the final product makes me wanna slap somebody close to me for no reason. Its really the business. Secondly, that music in the background, who produced that? I need to have a word with them too. Lastly, YUMMMMY!!!
Thanks a bunch - not sure on the music anymore.
I can already tell I'm gonna have "badabapbapbap" for a long time
Every time I watch it gives me heart palpitations LOL Cheers Owne!
I don't know what to say, but I'm staving 👍👍👍👍👍
Thanks John!!! So am i haha
That's a whole lot of pastrami sandwiches in your future!
And pastrami melts!
@@WhiteThunderBBQ killing me!
I also did a big bowl of pastrami hash :-) sorry not sorry
You sure can barbeque great!!
Thanks so much!!!
Awesome ♥️ but the bread confuses me 🤔
its marbled rye :-) I cant get fresh baked rye around here.
@@WhiteThunderBBQ I don't know this bread but it looks industrial regarding how you strive for an impressive homemade pastrami 😉
@@Joliaux76 It was from a local bakery and baked that day.
Well Done Bro...look out KATZ a Major Thunder Storm is coming...
Haha.... the $25 katz pastrami sandwich. Ill sell mine for 20.
Katz is over rated big time. This looks so much better
Looks great!..I was hoping it would be an easier process unfortunately
You could always start with a corned beef brisket - i have a video of that method too.
Oh great..where can I find it?
Right here - ruclips.net/video/nd-1HJbFi74/видео.html
White Thunder BBQ thanks!
Why not just thinly slice some off, then throw on the griddle?
I have done that and its delicious....try pastrami hash Amador!
White Thunder BBQ
White Thunder BBQ
Will do!
Also, I enjoyed your video; you got a new subscriber!
I really do appreciate that - if you ever have any ideas of something you want to see cooked outside. Just let me know
White Thunder BBQ
Thank you!
@@WhiteThunderBBQ Pastrami hash is awesome. I would say at least half of the pastrami that I make is used to make hash. Mmm.
Now your really want to turn that Pastrami into some thing out of the world? YOU DO YA? Make Pastrami Jerky! Just use your own Jerky sauce soak over night and dehydrate it> into the most flavorful tasting jerky EVER!>>> I haven't found any thing that can beat it YET!! Not even wild game
This sounds delicious!!
i hope you give it a try! be hooked like me! i still haven't found any thing that can touch it! come close to it ITS AWESOME YUMMY They claim
Salami Jerky is awesome to! I never tried it yet so happy with the pastrami jerky
Tip: Let the charcoal burn and get ashy, red hot and white, THAT'S when you grill the shit out of things.
The slower the cook the better the taste.
Great tip!! Thanks Ryan!
who uses a knife directly on a plate?
Someone that shows the cross section for people that judge stupid stuff on youtube
You need to slow down and show us all the full steps for example the steaming process
Theres a few ways to do that - in a big steamer pot or in a pan with a rack, add some water in the bottom of the pan then cover and put in a 300 degree oven. Does that help?
Not only delicious but its scientifically proven that pastrami is smarter than Rob Gronkowski.. Look it up!
Haha....its hard to watch another pats super bowl
@@WhiteThunderBBQ the only thing redeeming is watching the pats lose a Superbowl
We can only hope....
Looks like an enormous amount of work and time..... cheeseburgers are way easier, faster and better. Rock on bro.
I would say they are good....but this is better :-P
White Thunder BBQ I agree. Sort of like saying a 1995 Honda is better than a Lamborghini. That meat looks boss boss. Where ya at statewise?
Wow looks crazy but the bread choice got me fucked up ngl😭😭
LOL....only fresh nice rye I can find around here is marbled rye :-( Wish I could find some just plain rye bread.
White Thunder BBQ as long as it was delicious!! 👍
It sure was!!
I boil the meat 🥩 for 2 hours and I get same results
I'm sure you do.....boiling def gives it a nice smoky flavor.
White Thunder BBQ yes I do add a drop of liquid smoke
@@themechanic4222 completely on par with my method
Dam, that almost made me taste the sammich.
So good Oren!
You forgot about the pickles
shoot....I knew I was forgetting something. Thanks Nick!!
Glad I saw the video but it seems too much work.
It is quite a bit of work but waaaaay better than that commercial stuff you get in a deli at a supermarket.
@@WhiteThunderBBQ ...naw....I wouldn't say it's "bit of work"....it's a bit of time spread out over a few days...
Am doing my first one now, it's down in the brine at the moment....and great video White Thunder...short to the point...and you make it seem easy
@@watsonmelis7981 NIce man!!! I just smoked home cured bacon yesterday!!! Let me know how it turns out Watson.
@@WhiteThunderBBQ Turned out great taste wise! But fell completely apart, crumbled when I ran it through the slicer...too tender of a cut...I used a strip loin instead of a brisket...can't brisket where I live, the grocery stores don't get it shipped in....would I make it again...yup...lol...thanks again for sharing
Dude must be weak ... he has to use a torch to thaw the vent...I'm pretty sure you can turn it slightly harder to free it from the ice !
I liked this one. Im sure i could have turned it harder but really don't want to break it. Not looking forward to my joe freezing shit this winter
@@WhiteThunderBBQ not trying to be a troll, but unless your on the arctic circle in -120° degrees farenheit I'm pretty sure it's not gonna break. Anyways like I said I'm not trying to troll you...just thought it was a little unnecessary
Thought this was on my ceramic grill. I never like forcing the vents on that
BTW give me some assistance with my other post about you instructions on this video. Hehe
Dude, you have something sarcastic to say on every comment. Sheesh , why even say anything!
That was mildly pornographic
I know I got aroused filming it.
Not to nitpick, but you went to all that trouble, and didn't toast the bread?...
Generally pastrami on rye isn't toasted
@@WhiteThunderBBQ
Gotcha, force of habit on my part 😉
@@Khepramancer don't get me wrong - I love a good pastrami melt
Looks great but LEAVE ON THE FAT!
Just how we like it :-) You do you.
that bread is unwatchable.....
Its amazing