Personally, I would use a more accurate method of brining the meat that you did here! Using the Equilibrioam method will not only make sure that you have enough salt and cure to do that job, but it also makes sure that you don't have too much salt or cure! To do this you weigh the meat and the amount of water then calculate how much salt and Cure are needed for that combined weight of the two! The salt would be between 2% and 3% of the combined weight depending on your taste for salty ness. The cure will be different depending on the country as the concentration of nitrate is slightly different depending on where you are. Here in the US, the rate is 0.25% of the combined weight. Then the time to cure would depend on the thickness of the meat. The penetration is generally 7 days per inch or 2.54 Centimeters plus 1 day. One other thing on Equilibrium Cure, if you leave the meat in the cure longer than what is needed, it will not get too salty as you have only added the amount that will equalize in the brine. So if you cant get back to the project as you expected, you will not have ruined your meat.
That's the method I use for bacon too. Another nice thing is that you can premix the salt, sugar, and cure. Then all I do is weigh the meat, weigh out the corresponding amount of my premix, and toss them in a vacuum bag.
@@KevinSmith-gh5ze True, but I would use some good brown sugar, the molasses makes the brown sugar a little more sticky and the mix is more likely to stay mixed well and not have any ingredient settle out and become unevenly mixed.
@@mikesmicroshop4385 that's actually what I did, and it worked well, but it does make it clump up, wich can be a little annoying. I also used a blender to ensure a good consistent mix.
I love brisket that uses the point as well. Some call that part fatty pastrami. Sliced thinly and warmed before making the sandwich; it is incredible. You can't eat as much, but it has better flavor.
I also use the whole thing.. Now I mostly use the navel cut and still never trim it. Dry cure not brine for over a month, ( you can see even though his cut is thin, his short curing time didn't fully penitrate and grey line in the center) ..10hr smoke 24.sous vide 1 hr smoke or oven for final crust.. That's how we do it at shibui.
Great video,. Few things different I'd do is every few days flip and agitate the brine meat so the brine could penetrate everywhere. Also what you made isn't technically pastrami, it's smoked corned beef. Adding the pepper and spices for the smoke makes that a pastrami
Some might argue that to truly be pastrami, it should be steamed after smoking, too. Either way, brined and smoked meat, regardless of you call it, is going to be delicious!
Looks delicious! BTW, in the long ago past, the salt those shepherds might have used to cure their lamb probably came form the ocean, as regular table salt is mined form underground deposits. Sea salt has some nitrates in it naturally, so there might have been some more pinkness to that meat.
There has been a salt trade for many thousands of years. Some came from the ocean, but most came from surface-accessible salt deposits or evaporating salt water from high brine concentrations in salt lakes and salt springs. Many things have nitrate in them, including wood smoke, which is what causes the "Smoke Ring" in smoked meat.
Salt deposits underground formed from evaporating oceans or salt lakes, for all intents and purposes it is fossil sea salt, it can also contain nitrates. "Table salt" is just refined sodium chloride from whichever source.
You should give Turkish style of "Pastırma" a try. I am sure that you will fall in love with that. Thanks for the great contents, cheers from Türkiye ! :)
Hi Roel and thank you for all the preparations you put at our disposal. I wanted to ask you if once the brine is finished, do you rinse under running water or put it directly in the smoker once removed from the bag? Thank you 😉
I wonder this as well. It's a bit strange to not address it, kind of with the woman (Denise?) they had in the videos that disappeared and by popular demand they had to explain why.
Okay when it's done give me a piece that looks absolutely good stay safe may the lord continue to shine on you your family love ones and viewers have a joyful day
Yes, all that time and all that effort and you didn't make Pastrami!!!!!!! You basically made Corned beef with a little extra seasoning. After the beef is corned it is usually coated in a combination of Crushed Coriander freshly ground Black Pepper and sometimes Smoked Paprika. It is then let dry in a fridge for at least 24 hours and then smoked. There of course different traditions in different regions. I am not familiar with any that stop at just smoked corned beef.
The name pastrami comes from Romanian pastramă, which is related to the Turkish pastırma. It is probably derived from the Turkish verb bastırmak meaning "to press". However, it could also be from the Romanian a păstra meaning "to keep, preserve". Both of these etymologies are plausible but mutually exclusive. Wind-dried beef had been made in Anatolia for centuries, and Byzantine dried meat is thought by some to be "one of the forerunners of the pastırma of modern Turkey." Early references in English used the spelling "pastrama", closer to the Romanian pastramă. Pastrami was introduced to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century. The modified "pastrami" spelling was probably introduced in imitation of the American English salami. Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami. New York's Sussman Volk is generally credited with producing the first pastrami sandwich in the United States in 1887. Volk, a kosher butcher and New York immigrant from Lithuania, claimed he got the recipe from a Romanian friend in exchange for storing the friend's luggage while the friend returned to Romania. According to his descendant, Patricia Volk, he prepared pastrami according to the recipe and served it on sandwiches out of his butcher shop. The sandwich was so popular that Volk converted the butcher shop into a restaurant to sell pastrami sandwiches.
@@mikesmicroshop4385 DItto. I set 7kg (+4.5 litres water, to ensure everything was covered) of pork last night. brine is 3% salt, 3% demerara sugar, a couple tablespoons pickling spice, a small cinnamon stick broken up, and half a tablespoon chili flakes. I plan to smoke in two or three weeks. The lovely thing about equilibrium brine is you cannot oversalt it, it can't get past "equilibrium" (hence the name). It'll even out, and I reckon I'll pull it from the brine in a few weeks, let it air dry for a few days, then get it all in to smoke. I haven't decided yet what smokewood, but I'm pretty sure one of them is going to get a maple syrup or honey glaze (making a Christmas present for my dad, and he likes his ham sweeter than I like mine).
Personally, I would use a more accurate method of brining the meat that you did here! Using the Equilibrioam method will not only make sure that you have enough salt and cure to do that job, but it also makes sure that you don't have too much salt or cure! To do this you weigh the meat and the amount of water then calculate how much salt and Cure are needed for that combined weight of the two! The salt would be between 2% and 3% of the combined weight depending on your taste for salty ness. The cure will be different depending on the country as the concentration of nitrate is slightly different depending on where you are. Here in the US, the rate is 0.25% of the combined weight. Then the time to cure would depend on the thickness of the meat. The penetration is generally 7 days per inch or 2.54 Centimeters plus 1 day. One other thing on Equilibrium Cure, if you leave the meat in the cure longer than what is needed, it will not get too salty as you have only added the amount that will equalize in the brine. So if you cant get back to the project as you expected, you will not have ruined your meat.
nice one Mike ;)
That's the method I use for bacon too. Another nice thing is that you can premix the salt, sugar, and cure. Then all I do is weigh the meat, weigh out the corresponding amount of my premix, and toss them in a vacuum bag.
That was beautiful to read
@@KevinSmith-gh5ze True, but I would use some good brown sugar, the molasses makes the brown sugar a little more sticky and the mix is more likely to stay mixed well and not have any ingredient settle out and become unevenly mixed.
@@mikesmicroshop4385 that's actually what I did, and it worked well, but it does make it clump up, wich can be a little annoying. I also used a blender to ensure a good consistent mix.
I love brisket that uses the point as well. Some call that part fatty pastrami. Sliced thinly and warmed before making the sandwich; it is incredible. You can't eat as much, but it has better flavor.
I also use the whole thing.. Now I mostly use the navel cut and still never trim it. Dry cure not brine for over a month, ( you can see even though his cut is thin, his short curing time didn't fully penitrate and grey line in the center) ..10hr smoke 24.sous vide 1 hr smoke or oven for final crust.. That's how we do it at shibui.
Just love pastrami. Soo delicious
Great video,.
Few things different I'd do is every few days flip and agitate the brine meat so the brine could penetrate everywhere.
Also what you made isn't technically pastrami, it's smoked corned beef.
Adding the pepper and spices for the smoke makes that a pastrami
Some might argue that to truly be pastrami, it should be steamed after smoking, too. Either way, brined and smoked meat, regardless of you call it, is going to be delicious!
@@fretless05 totally agreed 👍🏾
Looks delicious! BTW, in the long ago past, the salt those shepherds might have used to cure their lamb probably came form the ocean, as regular table salt is mined form underground deposits. Sea salt has some nitrates in it naturally, so there might have been some more pinkness to that meat.
There has been a salt trade for many thousands of years. Some came from the ocean, but most came from surface-accessible salt deposits or evaporating salt water from high brine concentrations in salt lakes and salt springs. Many things have nitrate in them, including wood smoke, which is what causes the "Smoke Ring" in smoked meat.
Salt deposits underground formed from evaporating oceans or salt lakes, for all intents and purposes it is fossil sea salt, it can also contain nitrates. "Table salt" is just refined sodium chloride from whichever source.
Where's morrison?
You should give Turkish style of "Pastırma" a try. I am sure that you will fall in love with that. Thanks for the great contents, cheers from Türkiye ! :)
Oh man yes!😃... now we're getting into the awesome sandwich realm! 🥪
Hi Roel and thank you for all the preparations you put at our disposal. I wanted to ask you if once the brine is finished, do you rinse under running water or put it directly in the smoker once removed from the bag? Thank you 😉
Hi Roel, where is Morrison? Haven’t seen him in a video in a while !?
I wonder this as well. It's a bit strange to not address it, kind of with the woman (Denise?) they had in the videos that disappeared and by popular demand they had to explain why.
I gotta get myself some pastrami for sure 😋
Has Morrison's absence been addressed?
Okay when it's done give me a piece that looks absolutely good stay safe may the lord continue to shine on you your family love ones and viewers have a joyful day
👍🤩👍
That’s incredible.
Yes after asking 35 or so times a pastrami has been made
👍👍👍👍👍👍👍👍👍
Looks delicious 😋 😍
Typically in the USA there is a pepper based rub on the outside, is that different where you live?
You can add that, its a good option
There is no mention of how long in the smoker, or in the oven.
6 hours or 6 days?
most probably 6 days ;)
You don’t rise off the brine prior to smoking?
Where do you buy your meat in the Netherlands?
ok now i hate you ,this looks way to good
Can I do it without nitrate? I don't like the taste, same with pork knuckles or ham.
Just make the old version. Same flavor no nitrate
@@PITMASTERX For cures shorter than 30 days I would use nitrites not nitrates… Nitrates are for cures longer than 30 days… for charcuteries…
My Self ROELiance!!😊
😋😋
Yes, all that time and all that effort and you didn't make Pastrami!!!!!!! You basically made Corned beef with a little extra seasoning. After the beef is corned it is usually coated in a combination of Crushed Coriander freshly ground Black Pepper and sometimes Smoked Paprika. It is then let dry in a fridge for at least 24 hours and then smoked. There of course different traditions in different regions. I am not familiar with any that stop at just smoked corned beef.
2500 years ago. How do you know...
The name pastrami comes from Romanian pastramă, which is related to the Turkish pastırma. It is probably derived from the Turkish verb bastırmak meaning "to press". However, it could also be from the Romanian a păstra meaning "to keep, preserve". Both of these etymologies are plausible but mutually exclusive.
Wind-dried beef had been made in Anatolia for centuries, and Byzantine dried meat is thought by some to be "one of the forerunners of the pastırma of modern Turkey."
Early references in English used the spelling "pastrama", closer to the Romanian pastramă. Pastrami was introduced to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century. The modified "pastrami" spelling was probably introduced in imitation of the American English salami. Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.
New York's Sussman Volk is generally credited with producing the first pastrami sandwich in the United States in 1887. Volk, a kosher butcher and New York immigrant from Lithuania, claimed he got the recipe from a Romanian friend in exchange for storing the friend's luggage while the friend returned to Romania. According to his descendant, Patricia Volk, he prepared pastrami according to the recipe and served it on sandwiches out of his butcher shop. The sandwich was so popular that Volk converted the butcher shop into a restaurant to sell pastrami sandwiches.
PAST LAMB MI - if you will.
You didn't brine it long enough which is why there is a thin line of lighter meat that was not cured in the middle.
I noticed this too (and have had it happen myself). I reckon another couple days brining, or injection ahead of time, would have prevented this.
@@KeithJDavies Yes! Look up Equilibriam Curing. I have been using this method ever since I learned about it. I get very consistent results.
@@mikesmicroshop4385 DItto. I set 7kg (+4.5 litres water, to ensure everything was covered) of pork last night.
brine is 3% salt, 3% demerara sugar, a couple tablespoons pickling spice, a small cinnamon stick broken up, and half a tablespoon chili flakes.
I plan to smoke in two or three weeks. The lovely thing about equilibrium brine is you cannot oversalt it, it can't get past "equilibrium" (hence the name). It'll even out, and I reckon I'll pull it from the brine in a few weeks, let it air dry for a few days, then get it all in to smoke. I haven't decided yet what smokewood, but I'm pretty sure one of them is going to get a maple syrup or honey glaze (making a Christmas present for my dad, and he likes his ham sweeter than I like mine).
Hey mate, stop saying “freaking” in every sentence. You’re better than that. Keep up the great work
Looks like the earth...flat!!!