Andy Dandy Pastrami

Devo · Post by **Devo** » Sun Mar 04, 2012 21:03

Saw a friend of mine who I lost contact with over the years. He was going to school to be a chef. Well he now has his own restaurant and we got talking about smoke food, and the subject came up about Pastrami and he asked if I ever made any.

Well yes once but I really wasn't happy the way it turned out but he talked me into trying again. So here it is. A 7 lbs. beef brisket after it spent 5 days in the fridge to cure. Used a wet cure.
This is after I reapplied spice's and before going into the smoker.

After two hours of Hickory smoke and another 5 hours with no smoke it was standing around 150* F and I read someplace to steam it to finish so I did. Got the roaster out and in no time it was at 160* F

This is it cut open, very happy with the curing process. It went all the way trough. And man the kitchen smelt great while it was in the roaster.

A close up pic

Had to taste it and WOW is it good. Going to let it rest in the fridge for a day or so before slicing.
It's called Andy Dandy because his first name is Andy ;D

JerBear · Post by **JerBear** » Sun Mar 04, 2012 22:56

Awesome job man. Now all you need is some mustard and rye bread and you're all set. Last one I made i put the end pieces into my food processor and made pastrami hash, made for quite the breakfast!

Keymaster · Post by **Keymaster** » Sun Mar 04, 2012 23:58

Looks excellent Devo, I'd be proud of that Dandy Andy Candy!!

Devo · Post by **Devo** » Mon Mar 05, 2012 00:22

Thanks Aaron.

Oxide · Post by **Oxide** » Mon Mar 05, 2012 03:25

That pastrami is a thing of beauty! Some day ... soon, I will try.

And that knife -- is it one of those that will cut a 16-penny nail in half, saw through concrete, cut an old leather boot in half, then slice a tomato paper thin?

Post by **Butterbean** » Mon Mar 05, 2012 04:39

That looks great.