Author Topic: Smoking Up Some Pastrami  (Read 1114 times)

Offline Digitalsmgital

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Re: Smoking Up Some Pastrami
« Reply #15 on: January 02, 2014, 09:55:56 PM »
Has this forum ever organized a picnic/cheese competition where all the west coasters meet up and swap stories and drink beer and eat cheese and Al's pastrami?

If not, that is unacceptable!
Regards, Dave


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Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #16 on: January 03, 2014, 05:15:05 PM »
Has this forum ever organized a picnic/cheese competition where all the west coasters meet up and swap stories and drink beer and eat cheese and Al's pastrami?

If not, that is unacceptable!

LMAO

So here it is after 3 weeks of brining, 9 hours of smoking, and 3 hours of steaming.  Man is this good!!!

Online H-K-J

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Re: Smoking Up Some Pastrami
« Reply #17 on: January 03, 2014, 05:39:28 PM »
DAMN!!! that looks as good as a pile-o-BACON :P
act as if it were impossible to fail.

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #18 on: January 03, 2014, 07:20:36 PM »
Almost tastes as good as bacon!!! :P

Offline MrsKK

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Re: Smoking Up Some Pastrami
« Reply #19 on: January 06, 2014, 03:11:28 PM »
I made an other brisket into pastrami between Christmas and New Year's and we liked it, but I think your recipe looks better.  Thanks for sharing!


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Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #20 on: January 06, 2014, 06:57:58 PM »
You're welcome!

Offline John@PC

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Re: Smoking Up Some Pastrami
« Reply #21 on: January 07, 2014, 06:17:20 PM »
Beautiful pastrami!  After reading your post I'm planning to buy my eldest son a an electric smoker for his birthday.   I've got some rye flour that's been sitting here so we can bring the bread .

I probably know the answer to the question, but will the Master Forge control as low as needed for cold smoking cheese (<80F)?  If not would it be a good enclosure to put a cold smoking device like the A-Maz-ing smoker in?  I've used mine with a make-shift smoker but this things looks like it seals up better than a charcoal grilll.

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #22 on: January 11, 2014, 04:33:19 AM »
It starts at 100F but is near impossible to keep that low.  I have found that a smoke pistol mounted on the right side, at the feeder opening, works better for cold smoking.

Offline drifterdon

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Re: Smoking Up Some Pastrami
« Reply #23 on: January 15, 2014, 10:40:44 PM »
Boy Al,
That really looks good.

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #24 on: January 16, 2014, 11:36:59 AM »
Believe me it's the best I've ever made.  This recipe/process is a keeper.  :P


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Offline ArnaudForestier

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Re: Smoking Up Some Pastrami
« Reply #25 on: January 16, 2014, 01:32:52 PM »
Yikes does that ever look incredible, Al.  I've got a dedicated cold smoker which I use for salmon and prepping meats I'm going to later cook, but your pastrami is killing me.  I can almost taste it from here!

I use to love making smoked game sausages and sausage meat for inclusion in other stuff.  But I'm no prince of hot smoking, lot to learn - you and Deejay and others here, as always, such a wealth, many thanks.

Paul
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Offline MrsKK

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Re: Smoking Up Some Pastrami
« Reply #26 on: January 17, 2014, 05:15:30 PM »
We just had another steer butchered and I can't wait to try your recipe to make up some more pastrami.