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making Pastrami at home

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Kim_NC, May 19, 2010.

  1. May 19, 2010
    Kim_NC

    Kim_NC Attractive To Bees

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    We make a pastrami recipe that requires wrapping the meat in 6 layers of foil and baking at a low temp for 5 hours.

    Here are a couple photos of the homemade pastrami with a loaf of homemade rye bread.

    [​IMG]

    [​IMG]

    The original recipe BIL found on YouTube. Here's a link, includes video. It is delicious!:
    http://video.about.com/americanfood/Homemade-Pastrami.htm
     
  2. May 19, 2010
    Grow 4 Food

    Grow 4 Food Garden Ornament

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    Homeade Pastrami and Fresh Homeade Rye Bread!!!!!!!!!!!!!!! I am married but you can come live with me if you would like :weee

    I am not sure there is much better in the world :thumbsup

    Now if you can do homeade corned beef and kraut I might have to build on and let you bring the family too! :celebrate
     
  3. May 19, 2010
    ninnymary

    ninnymary Garden Master

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    Oh, that looks sooooo good! :p I can almost taste it.

    mary
     
  4. May 19, 2010
    Kim_NC

    Kim_NC Attractive To Bees

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    Weeellllll...I'm quite happy here with DH. LOL...and too old for changes. ;)

    But now that you mention it, we DO make our own Corned Beef or Venison. And we make Sauerkraut in a Jar. You must want to make a homemade version of Rueben Sandwiches???

    I have the Sauerkraut recipe posted here .

    And Rye Bread recipe posted here - calls for bread machine, but I just bake in the oven in standard loaf pan

    And below is the corned beef recipe
    Corned Beef or Venison

    Brine for 10 Lb brisket (or adjust for your size brisket)

    1 1/2 gal water
    3 beef boullion cubes
    (if you object to commercial boullion, then use beef stock in place of water and omit boullion)
    1 cup + 2 Tbl tender quick

    4 Tbl mustard sed
    3 Tbl celery salt
    3 Tbl coarse black pepper
    1 bulb garlic, clean all cloves and dice

    1 meat injector needle

    Bring all ingredients to a boil. Then boil for 5 minutes, cool

    Immerse meat in brine mixture and refrigerate.
    First 4 days - inject meat everyday
    Next 8 days - inject meat every other day
    Drain meat for 1 day (in refrigerator)

    Cook corned beef using your favorite recipe. Or freeze for storage.
     
  5. May 20, 2010
    obsessed

    obsessed Deeply Rooted

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    Yummy! That looks so delish.
     
  6. May 20, 2010
    Greenthumb18

    Greenthumb18 Deeply Rooted

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    That looks so good!! Ummmm :)
    I do a little cured meats too, i have proscuitto and salami that i made over the winter in my garage, can't wait to taste it.
     
  7. May 20, 2010
    Grow 4 Food

    Grow 4 Food Garden Ornament

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    You mentioned venison in there are couple times. We go through a lot of venison but I would be affraid it would be really dry do to no fat? Have you ever made the pastrami out of the venison after corning it?
     
  8. May 20, 2010
    vfem

    vfem Garden Addicted

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    Wow that is a lot of work! I hope it was super worth it. I don't eat red meat but I would love to do something like that as a turkey pastrami perhaps.

    Which reminds me, weren't you the one who did the homemade sandwich slicing turkey breast, the deli style?!?! I would LOVE for you to point me to that link again. I really want to try it. :p
     
  9. May 23, 2010
    Kim_NC

    Kim_NC Attractive To Bees

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    I often use commercial corned beef. Then you only have the time/work to make the actual pastrami recipe.

    The turkey breast I mentioned was on BYC:
    http://www.backyardchickens.com/forum/viewtopic.php?id=272498

    Check my later posts in that message trail, eventually I modified the method to cook wrapped in foil + a cookig bag, and at a low temp (like the pastrami). I use a meat thermometer to make sure it reaches 180*. This helps keep the meat more moist.
     

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