Homemade Sausage Making

Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's.

I use a sous vide method and the BBQ by Butterbean is here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7887

I've started using the sous-vide method to and really like it.

Cdub wrote:Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's.

Were you thinking of something like pastrami. Like this?



Just took it out of a 3 week brine and smoked it last Saturday.

Buddy

That looks exactly like what I'm after...what's your process?

Sleebus wrote:That looks exactly like what I'm after...what's your process?

Sure can. I borrowed liberally from a YouTube video by FlamingRoosterBBQ. He was trying the Franklin method (being from Texas, you may have heard of him). Here is the link:
Pastrami on the Big Green Egg

I cut a 4 lb section off the point to save for a later smoke and used a 7 lb section of the flat for the pastrami. He details the process and recipes in the video but I usually tweak it for my tastes. It's a 3 week brine, smoked at 275, pulled and wrapped after the stall and cooked to an IT of 203.

Good crusty exterior with a moist interior - served with homemade rye bread, sourkraut, German potato salad and 4 hungry adults - leaving little for leftovers.


Buddy

That looks beautiful! Nice Job

You guys sure love your Bark! Do you cut that burnt stuff off before you eat it?

Butterbean wrote:That looks beautiful! Nice Job

Thank you, thank you very much!


Buddy

Bob K wrote:You guys sure love your Bark! Do you cut that burnt stuff off before you eat it?

Only if no one sees me cutting it off and quickly consuming it!

Buddy

Not sure I would want to eat that crust, but the inside looks like pure ecstasy!