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Started By
Message
re: Chuck roast pastrami
Posted on 1/24/21 at 10:17 pm to t00f
Posted on 1/24/21 at 10:17 pm to t00f
FYI, if you ever want to speed up the process, you can inject the cure into the meat and let it brine overnight and skip the 5 days. I do it all the time and it works fine. Just make sure you inject it all over.
0
Posted on 1/25/21 at 6:30 am to t00f
damn that looks good
Posted on 1/26/21 at 6:22 pm to t00f
(no message)
This post was edited on 11/3/23 at 4:08 pm
Posted on 1/26/21 at 6:38 pm to TomBuchanan
posted in the lunch thread
Posted on 1/26/21 at 7:46 pm to t00f
well done.
Posted on 1/26/21 at 7:57 pm to t00f
Looks great!
Posted on 1/26/21 at 8:22 pm to t00f
Lmao. I’ve done a couple of those. They look great but aren’t in the realm of real brisket pastrami.
Posted on 1/26/21 at 8:55 pm to MobileJosh
why is that? It took the cure all the way through, similair protein , similair density .. same smoking process. Taste the same to me and a bit more moist.
Posted on 1/26/21 at 8:58 pm to MobileJosh
quote:
aren’t in the realm of real brisket pastrami.
Brisket pastrami is the great classic and should always be the benchmark. But there’s nothing wrong with other cuts of meats. It all comes out similar and if making a sandwich, there’s not a significant difference.
Posted on 1/26/21 at 9:08 pm to t00f
Chuck roast is about as “similar a protein” to brisket as it is to a ribeye. It fat and connective tissue is just different, and it is a poor meat for smoking. You want knock of pastrami use a tri tip. Not only will it look the part but it will taste good.
Posted on 1/26/21 at 9:13 pm to MobileJosh
that was the reason for the 3 1/2 hour stall. Chuck not good for smoking. lol ok
Posted on 1/26/21 at 10:24 pm to MobileJosh
quote:
poor meat for smoking.
Wrong.
Posted on 1/26/21 at 10:30 pm to t00f
quote:
that sandwich is making me thirsty
Posted on 1/26/21 at 10:35 pm to List Eater
Posted on 1/26/21 at 10:37 pm to t00f
How did it come out texture wise ha a brisket pastrami?
Posted on 1/26/21 at 10:48 pm to SammyTiger
I think the chuck comes out a bit more moist. What List saw was the next day out of the fridge and warmed up for the sandwich. Still moist but a bit more chew.
I think the chuck ends up a bit more dense and the brisket a bit more texture and a very tad more flavor but it's close
I think the chuck ends up a bit more dense and the brisket a bit more texture and a very tad more flavor but it's close
Posted on 1/26/21 at 11:15 pm to t00f
I’ve done a brisket pastrami with a Buddy
Cool ended up good, but flavors were off. Partially because we didn’t do anything to desalinate after the cure and my Buddy went a little rough with the seasoning.
Cool ended up good, but flavors were off. Partially because we didn’t do anything to desalinate after the cure and my Buddy went a little rough with the seasoning.
Posted on 1/27/21 at 6:25 am to SammyTiger
I don’t understand desalinating. If you have to do this, you’re using the wrong cure. It’s not pickled meat, there’s no reason at all for too much salt. None. Zero.
Meat gets cured from sodium nitrite.
Salt is used because one part of the H2O molecule binds with a part of the protein of the meat. Another part of the particle binds with water. Salt makes the meat hold water. And it also provides salt flavor inside your meat, like marinating.
Pickling spices and any other spices are simply for flavor, like marinating. (Pickling spice is a seasoning mixture you can buy for flavor - not to be confused with salty pickle meat)
Meat gets cured from sodium nitrite.
Salt is used because one part of the H2O molecule binds with a part of the protein of the meat. Another part of the particle binds with water. Salt makes the meat hold water. And it also provides salt flavor inside your meat, like marinating.
Pickling spices and any other spices are simply for flavor, like marinating. (Pickling spice is a seasoning mixture you can buy for flavor - not to be confused with salty pickle meat)
Posted on 1/27/21 at 6:56 am to SixthAndBarone
you're that cocksucker that always comes in and shits on everyone's posts, aren't you?
Posted on 1/27/21 at 7:44 am to USEyourCURDS
Damn dude, did I sleep with your wife or something?
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