CaseT
TVWBB Platinum Member
A couple weeks ago I picked up a full packer for $2.59/#. I separated the point from the flat and dry rubbed on the proper amounts of cure #1 by weight and ground up pickling spice. Vac packed each hunk separately and let them cure.
The point I seasoned and cold smoked for pastrami. Both the flat and the point I sous vided to finish. 183° for 10 hours. I haven't cut into the pastrami yet, but the corned beef made it into a Reuben last night.
Here's the point all seasoned and ready for the smoker. Juniper berries (that I harvested and dried) coriander seed, black pepper. Ground all in my spice grinder. I also added some mustard powder just for kicks. Used Cherry for smoke.
Here's both after the sous vide. I should mention that after curing I do rinse off the ground pickling spice. It would be too intense if you didn't.
Corned Beef
Pastrami
Corned beef sliced. I hand slice and it is all well under a 1/8" thick.
Home made sauerkraut, homemade Russian dressing (recipe to follow at end) rye bread and Swiss cheese.
Here's the Russian dressing recipe:
1/2 cup mayo
1/4 cup pickle relish (My wife and I prefer dill. Original recipe calls for sweet)
3 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon (I go heavy and use extra hot) horseradish
1 teaspoon onion powder
1 teaspoon Worcestershire sauce (you can sub Henderson's relish)
Enjoy!

The point I seasoned and cold smoked for pastrami. Both the flat and the point I sous vided to finish. 183° for 10 hours. I haven't cut into the pastrami yet, but the corned beef made it into a Reuben last night.
Here's the point all seasoned and ready for the smoker. Juniper berries (that I harvested and dried) coriander seed, black pepper. Ground all in my spice grinder. I also added some mustard powder just for kicks. Used Cherry for smoke.

Here's both after the sous vide. I should mention that after curing I do rinse off the ground pickling spice. It would be too intense if you didn't.

Corned Beef

Pastrami

Corned beef sliced. I hand slice and it is all well under a 1/8" thick.

Home made sauerkraut, homemade Russian dressing (recipe to follow at end) rye bread and Swiss cheese.

Here's the Russian dressing recipe:
1/2 cup mayo
1/4 cup pickle relish (My wife and I prefer dill. Original recipe calls for sweet)
3 tablespoons ketchup
1 tablespoon fresh lemon juice
1 tablespoon (I go heavy and use extra hot) horseradish
1 teaspoon onion powder
1 teaspoon Worcestershire sauce (you can sub Henderson's relish)
Enjoy!