MAK Beef Pastrami

FLBentRider

New member
Start with a Sirloin from Sams
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Trim and section, each section no thicker than the 3 inches.
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I didn't get a pic of them in the cure, but I added cure#1, Brown Sugar, Pepper, Garlic and Coriander and put in a zip bag in the fridge for 1 week, overhauling daily.

after 1 week, the meat should be much firmer.
Rinse off the cure and spices, soak in the sink or other large container of water for 30 minutes.
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Allow to dry to a tacky surface in the refrigerator overnight.
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Add the rub, pressing into the meat:
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic

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On the MAK with BD Pecan pellets - one hour on SMOKE and then 225F until the IT is 150F

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To be continued...
 

FLBentRider

New member
Done
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Say Hello to my little friend
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all sliced
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On a slice of Rye, Under the broiler with some swiss cheese.
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YES! It was fantastic. Once you make your own that stuff from the deli will NOT do.
 

TentHunter

Moderator
Randy, are you kidding me? Pastrami made from sirloin, my favorite cut of beef? Why didn't I ever think of it? BRILLIANT!!!

I absolutely love the marbling you got. The best compliment I can possibly give is that I am so stealing this next time I make pastrami!
 
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