House-Cured Pastrami - Steven Raichlen’s Project Smoke
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- čas přidán 5. 09. 2024
- Steven Raichlen reveals the secret to luscious Applewood-smoked pastrami studded with black pepper and coriander. Steven Raichlen’s Project Smoke is a production of Maryland Public Television in association with Barbacoa, Inc. and Resolution Pictures. Copyright Barbacoa, Inc. 2015
I made this twice now, but with store bought corned beef instead of brining it myself.
Rinsed the meat in cold water for about
7 minutes , dried it with paper towel. Then
I put all the seasonings as you recommend.
All anyone can say is : The best Pastrami
since being in New York. It turned out absolutely incredible, thank you very very much!
Steven... you are awesome. I tried this recipe (except I have a traditional wood smoker). Steven is one of the few guys that is starting from scratch (most of the other ya-hoos on the internet are using pre-brined meat... bleah). So all you haters... go away or prove you can make one better!!!
ANYWAY... on to my version.
I brined it the same way Steven did. I placed it in a turkey bag, then in a bucket that fits in my fridge, shook and flipped the bag every few hours.
MY Rub: 4 parts black pepper, 2 parts coriander, 1 part brown sugar, 1 part garlic powder, 1 part onion flakes, 1 part paprika
I brined 1.5 days, took it out rinsed cold water, dried it good.
applied thin coat of mustard to outside then used a shaker to put on rub.
I smoked it until inside reached 150degrees.
Wrapped it in foil, put in oven cooked till it hit 195 (Texas cheat)
Took it out of oven, wrapped in plastic and towels, waited half hour before carving.
.... foget ahhbot itttt
Now... it is difficult balance between smoking all the way (crust is nicer but meat dries) Vs oven cooking (juicier meat but crust gets soggy).
People who eat at my house like this half n half version.
....
My recipe also works GREAT with pork loin !!!!!
I make pastrami at home all the time, because I was unable to find a pastrami anywhere in my town. It is so very easy, it just takes time and patience
I made my first corned beef brisket a couple weeks before St Patrick day. I cut a packers brisket into 2 pieces and turned the point into pastrami. It was good. I'm going to pastrami a hole brisket, albeit cut into 2 or 3 pieces for convenience. I'm going to make pastrami Rubens. I am smoking mine on my WSM. 225 till 150' then wrap in paper and go to 195' let rest in the paper in a cooler for an hour and then unwrap and rest in open air for 20 min. I do my brisket like that and the bark is awesome and the meat is tender, juicy, and very warm.
Looks really good. I always enjoyed your shows
Steve we gotta get ya back in the main stream, I make a mean baby back rib because of you. Yer legend in my book.
Thank you. I'm gonna try this
Awesome instructions. Thanks for sharing. Also really like your Panerai Radiomir.
you forgot the pickling spices in the brine.
Great recipe, simple and practice....one question, No steam it? ...
I am from the Turkey.. Thanks Mr Steven..I like and will try...😉 "Hı" from the Turkey
Enjoyed the demo thanks for sharing
Perfect recipe my friend,thank you.Greetings from pastirma world,Istanbul.😊👌🤘
Very nice......
love the sceneries
Awesome video!
nothing better than pastrami on rye!
White Thunder BBQ i love pastrami when i come out of the cooker
Looks great, I'm sure it tastes great. Thanks for the info.
Pastrami is made from brisket. Brisket comes from the chest/breast area, NOT the belly or "naval" which is technically the cow's belly button. The word "Pastrami" doesn't come into the English language until 1936 when Jewish New Yorkers started making it out of corned beef. Basturma is actually an Armenian "dry cured" beef.
LOOK'D GOOD!!!
With mine l brine it for 21 days then soak it fresh water twice for 4 hours to remove salt. I than cook it at 275 degrees for roughly 9 hours then boom it's done and it's awesome!
Nice !!! I'm dry curing a chunk of brisket in a attempt to imitate Montreal smoke meat. Going to smoke it tomorrow, been curing for 7 days.
Montreal smoked meat is an amazing thing!
@@WhiteThunderBBQ actually made 12 inch beef ribs with Montreal steak seasoning and smoked it over apple and cherry wood chips for 8 hours. Tasted incredible
Aren't you supposed to add pickling spice to the brine? The recipe I have uses a lot of spices in the brine. Not sure how you're going to get a true pastrami flavor without it.
I'm thinking the same thing. All these videos/recipes say to brine it in salt water, then add spices as a rub...but why not put it in the brine first? Makes sense to me.
brine - def: Salt Water.
Beloved One pastrami - def: pickling spices.
There are different versions of pastrami. Some cure the meat in the same manner as red corned beef, some use a different curing methold.
Hi how much is the electric smoker please ???
The guys at Katz's Deli would laugh their arses off at this.
I have made pastrami using the point , flat and whole packer brisket,on a weber kettle grill. And yes it is almost as good as Katz's.
Katz does not make there own pastrami someone does it for them .
so, I built my own smoker out of an old crock pot heating unit and a portable dishwasher, it works friggin great as the seal on the dishwasher allows for zero air to get inside, hence no fire and a constant temperature, just fill the crock pot base with your wood chips amd presto!!! smoker that will last for about 6 tpo 8 hours on a bag of wood chips. maybe I'll make a video on how-to
How dare you disrespect such beautiful meat with bread like that.
Can it be made with brisket because I remember my dad making it that way.
It can be made with brisket flat
Gary W people cook it different ways so can you like stfu thanks. :)
This is a brisket cut.
Gary W if you actually had a clue as to what you were talking about them you would know that this is actually the navel cut off a full brisket. Just as there is a flat cut there is also a navel cut. The fact that you believe fat is bad and ruins the quality of meat shows your ignorance. While his methods for brining, rub and cutting were questionable... this cut of meat makes the best pastrami due to the richness of the fat.
@Gary W What he made was the original, real deal way it was made. Fat is flavor.
What’s the salt content by weight? I’m thinking 7.5% by weight of water + meat.
Good video
Im going to grow my hair out just like yours, i love it. Evil scientist bbqds = barbeque disco style
Wow Very Very nice
Willem Dafoe certainly knows how to smoke some strami. Don't forget to pickle a parker, Sir.
I see brisket sold in many places but naval I never seen it sold. Don’t think I can find this cut of meat anywhere.
YUMMMM!
Excellent Video and Presentation.
This guy is the Steven Spielberg of Pastrami.
I have one question Steve.
As I heard of Katz's, Does Katz Boil & Steam their Pastrami after it is Smoked?
I know they Steam it, but do they Boil it, is my question. Let me know Please.
Does anybody else have any info if the Boiling is for real? Please reply.
Hi. This is great. Yours is the only video I can find where you use navel (like Katz's and Langer's), not brisket. I haven't figured out the trick to slicing it. Next time I'm going to let it cool for at least 3 hours. Any tips how to get the chewy (inedible) membrane out of there with out butchering the pastrami?
I am just wondering why the need for pink curing salt or better known as sodium nitrite.
I have home cured my own bacon for years without it. Salt and smoke are methods for preserving food used for centuries. If you want the pink color, there are healthier options.
Your the man
Should have been steamed after the smoking cycle the next day after you let the smoke set. But still looks good.
i was raked over the coals for not streaming my pastrami after i smoked it.
What is the name of that grinder you are using?
Also I’d use cumin and no sugar. Gives beef a terrible aftertaste IMO
That pastrami sandwhich should be exactly 5 times bigger. Also I grew up with an awesome Jewish deli in my town and I swear they did their pastrami with brisket. Is this normal? I've never heard of whatever cut is being used here
I think he means skirt steak.
This is a brisket cut. "Navel end brisket"
It's navel/Beef Belly... part of the beef plate. Good luck finding it, I've had none...corned beef flat works OK though..
What brand is that electric smoker?
Javier Ocampos it's a Bradley smoker
He didn’t say beef navel enough for me.
As I heard of Katz's, Does Katz Boil & Steam their Pastrami after it is Smoked?
I know they Steam it, but do they Boil it, is my question. Let me know Please.
Does anybody else have any info if the Boiling is for real? Please reply.
Raymond Quadros amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-recipe-thats-close-katzs this link I believe talks about how Katz's steams the pastrami
I know when you buy a whole pastrami from them, they reccommend boiling for 4 hours until tender. The steaming is just to keep it warm.
Boiling will make it tender bc they cold smoke it. They never reach rendering temp, also to help leach the salt out from the cure
Hello, can you tell me what is this two-color bread that you use, thank you !...
Marble rye
Is it necessary to use the curing salt?
Javier Valle yes! Without the curing salt you're just asking for botulism and you could get really sick
I have made my own bacon many times and never used curing salt. You just need to be careful with hygiene, meat sourcing and cross contamination. Botulism toxin can't survive in a high acid environment, like brine.
@@thomabb Acid enviroment? What do you do? adding vinegar?
@@ramonpascual155 Basic brine solution is very acidic.
Could you give me thelist and amount of the ingredient you used for the cure and the rub?
Steve, does it matter to the home cook which smoker you use to smoke meats??
Inga Hicks no it doesn’t matter. What type of smoker do you have?
Why do I see same volume recipes with 8 teaspoons and others with 1 ?!
Steven, But what about us with Just an Oven ? No Can Do ?
Very cool! You remind me of the Bob Ross of cooking. haha!
You forgot the swiss cheese and the saurkraut, hello.
Drink a shot everytime he says ”beef navel”
Is there anything like pastrami from pork
yep, bacon!
The word pastramă is Romanian. It is pastromá in Russian and basturma in Armenian. I'll leave the Turks to their own devices. Romanian Jews brought pastramă to New York city circa 1900, and the word pastramă morphed into pastrami in New York Yiddish. The best pastrami in the world is still in New York after a hundred years, and if you don't know where to get it, just ask anybody in Manhattan. Oh and that tiny, skimpy sandwich you made would cause a riot if you ever tried to serve it in New York to anyone older than an infant. And although "Pastirma" has been served in Turkey for a thousand years, actual pastrami is definitely NOT from Turkey. In Turkish cuisine "pastırma" can be eaten as a breakfast dish and it is a commonly used ingredient for omelettes, menemen (Turkish-style shakshouka) or a variation of eggs benedict. Pastırma may also be served as a meze small plate appetizer accompanied by alcohol like the traditional anise-flavored liquor called rakı.
Turkish "Pastırma" can be used as a topping for pide bread, hamburgers, and hummus. It can be as a filling for a "burek" that is made with kadayıf instead of the traditional filo dough. It may be combined with potato to make a filling for traditional bureks as well. It is also a common addition to many of the traditional vegetable dishes, especially the tomato and fava bean stew called kuru fasulye, but also cabbage (pastırmalı lahana), chickpeas (pastırmalı nohut), asparagus (pastırmalı kuşkonmaz and spinach (pastırmalı ıspanak). It can also be used to make cheesy pull-apart bread. Although to some, the two words may sound similar - but a cat is not a cot, a cot is not a cut, and green eggs and ham are not real. Raichlens are no longer all Silver gilders and "Pastirma" bears no resemblance to pastrami. The only similarity is both words begin with the same four letters - but so do the words MASTicate and MASTurbate, and these two things obviously have nothing in common either.
what is beef naval???
Beef bacon. Also cut from the under side of the short plate.
A real Pastrami sandwich is at least one inch thick with Pastrami if not more. The best are in a Kosher deli as I have experienced. Brenner Brothers Bakery please come back from the dead...
For what it's worth, I believe Mr. Raichlen is from Pikesville, MD - a predominantly Jewish area with more than a few spots to get a real deal deli pastrami sandwich. I would trust his opinion on this one.
Can't wait to make this on my own!
"When I was in estanbul" who is this guy red reddington?
Is the beef navel the brisket flat with some of the point?
No. It’s actually the bacon area.
Bob Ross knows how to cook? Did he moved on from painting since he passed?
That meat look like Vandyk Brown"
You never you tubed bob ross though. You made me laugh
coco, meat looks pink to me. Just like he said would happen because of the pink curing salt.
Wow so clever, such a basic observation. Very funny you should think about a new career as a comedic writer.
I noticed when you seasoned the bottom of the meat and then turned it over in the pan, about half of the spices fell off! Why not slather it with mustard before adding the spices to help keep them on?
He sure does like saying naval.
Looks delish, but could you stop referring to it as "beef navel"? It's wierd.
Rochester Smith it is beef navel
Steven, you have such a big production set up but no teleprompter? Sell some smoked goodies and buy yourself one.
Not just any pink salt ! 😂😂😂 you need Premium #1 Prague Powder granulated Pink . You get it at Amazon if you use the pink Himalayan salt from the grocery store the meet will turn gray LoL ! I know this from experience !😂😂😂😂😂 I might have to try that cut of meat I always use a full packers Brisket when I make Pastrami . And a real smoker 😂😂😂😂
Never in my life have I heard the term “Beef Navel”, No, Ain’t happening!
This brine leaves a lot to be desired.
again, always takes the smallest bite and a quick edit, guy's a closet vegan!!
knockitofff I’m not so sure of that those cactus puts him in Sonoran desert probably around Tucson so my best guess is he’s Californian , homosexual or possibly both
This guy has the best cooking show - ALL BBQ.
he looks like heat miser in this clip
My spice rub for Beef navel Is Montreal steak Seasoning, Coffee Grounds, Mustard Powder, and Worcestershire Pub Burger Seasoning.
Pastrami isn’t from the Middle East it’s from ROMANIA
No its not...it is not katzes . Besides basturma is dried and not smoked, not the same thing..nice try
That is my home, Tucson Arizona! Would you like to meet up and knock around ideas?
So we are ignoring the fact he got the fanciest bread of all time?
It's best if you refrigerate your pastrami overnight after you cook it. Slices easier and thinner.
Brisket is better
that bread is lame
looks really dry. even with all that fat!!
chemical mike pastrami is supposed to be dry. It’s cured, after all.
The tissue portions do look incredibly dried out. If it wasn't for the fat it wouldn't have any moisture.
He cut it only 10 minutes after the smoke...
Its real easy when you have 5000 dollar smoker
Its even easier using a 300$ weber smoker. Crynaby loser. You dont even have a smoker pussy.
This one was phoned in. Look for other pastrami vids.
And what makes you an expert?
Kind of looks like bacon!!!
This isn't pastrami, this is smoked brisket....get outa eeya
June and you’d be WRONG.
WOW! Sell out.. Can't believe you're using that blasphemous smoker!
+Keith Renard He uses all sorts of smokers on the show. It's a show for the average person, not just targeted at people willing to sit and watch a smoker all afternoon.
Are you serious? Or are you on crack?
ohh just put those strips of pastrami into a hot pan with a little bit of butter just before it goes on the sandwich and Oh boy
Butter? Go back to Wisconsin