The 97.44% Home Made from Scratch Pastrami Reuben (my cow is in the shop so I couldn’t make the cheese). Method/details in comment.
The 97.44% Home Made from Scratch Pastrami Reuben (my cow is in the shop so I couldn’t make the cheese). Method/details in comment.
by SpicyBeefChowFun
9 Comments
SpicyBeefChowFun
A 5.96 lb USDA Choice brisket point was screanming at me from the meat case, “Make me a into a pastrami!! Please! Please!”. He sounded pathetic in that squeaky little voice, but c’mon – who can resist a talking brisket, right?
Rubbed/dry brined with with pink cure #1, salt, corriander, black pepper, granulated garlic, mustard seed powder, celery powder, and marjarom. Vaccum pack and put in the fridge for 8-9 days, flipping every 2 days and while you whip up some sauerkraut with the tiny bit of cabbage you have (usually I’d make more than 7 measly ounces 😉
8.5 days later… smoked over mesquite lump and post oak for 11 hours, wrap when the temperature stalls around 150-155F… while you make and bake some seeded light rye bread(*). And while the bread rises, make the dressing out of home made mayo and home made pickles (+ ketchup, onion powder, paprika, and lots of fresh grated horseradish).
Pan-grill the bread in some butter until toastd, and also the pastrami if it was sliced cold – to loosen up all that luscious, cured & salty fat. Assemble and eat.
-sbcf
(*) That wasn’t ready in time for Sandwich #1 last night – I had to use my backup store-bought bread).
Ok_Drawer7797
How long did you toast it to melt the cheese?
tacocollector2
This looks AMAZING. Are you going to make another one with your homemade bread tomorrow?!
Erinzzz
This looks fuckin’ incredible. Congrats, man. This is just…….. wow!
Phidelt90
Quick question: did you cut against the grain? It looks like you did not. It looks amazing.
Tough_Stomach815
Marry me.
PetroniusKing
👍🤤 I thought you were going to say (my cow is the pastrami so I couldn’t make any cheese anymore)
bezalil
damn bro, looks great, we applaud the effort
will4two
Have you ever thought about using the beef nave instead of point
9 Comments
A 5.96 lb USDA Choice brisket point was screanming at me from the meat case, “Make me a into a pastrami!! Please! Please!”. He sounded pathetic in that squeaky little voice, but c’mon – who can resist a talking brisket, right?
Rubbed/dry brined with with pink cure #1, salt, corriander, black pepper, granulated garlic, mustard seed powder, celery powder, and marjarom. Vaccum pack and put in the fridge for 8-9 days, flipping every 2 days and while you whip up some sauerkraut with the tiny bit of cabbage you have (usually I’d make more than 7 measly ounces 😉
8.5 days later… smoked over mesquite lump and post oak for 11 hours, wrap when the temperature stalls around 150-155F… while you make and bake some seeded light rye bread(*). And while the bread rises, make the dressing out of home made mayo and home made pickles (+ ketchup, onion powder, paprika, and lots of fresh grated horseradish).
Pan-grill the bread in some butter until toastd, and also the pastrami if it was sliced cold – to loosen up all that luscious, cured & salty fat. Assemble and eat.
-sbcf
(*) That wasn’t ready in time for Sandwich #1 last night – I had to use my backup store-bought bread).
How long did you toast it to melt the cheese?
This looks AMAZING. Are you going to make another one with your homemade bread tomorrow?!
This looks fuckin’ incredible. Congrats, man. This is just…….. wow!
Quick question: did you cut against the grain? It looks like you did not. It looks amazing.
Marry me.
👍🤤 I thought you were going to say (my cow is the pastrami so I couldn’t make any cheese anymore)
damn bro, looks great, we applaud the effort
Have you ever thought about using the beef nave instead of point