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Fauxstrami
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bud-wie-ser Offline
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Post: #1
Fauxstrami
I decided to take advantage of the annual sales on corned beef and make some fauxstrami.
I took one 4-lb corned beef flat, and one 4-lb corned beef point. I rinsed them in cold water for 24 hours, changing the water every few hours.
I used SoEzzy's recipe and method for the final rub, smoke and steam.
http://www.utahbbq.org/showthread.php?tid=674

So here are the pics to prove it happened!

After soaking for 24 hours, I applied the rub and refrigerated overnight. Saturday morning I fired up the UDS with some oak and apple wood chunks and got the smoking started.
[Image: IMG_2081.jpg]

After about 4 hours, they were ready to pull.
[Image: IMG_2083.jpg]

And heres my steamer setup and the fauxstrami after a good 2 hour steam.
[Image: IMG_2084.jpg]

I resisted the urge to try some right away and tucked it away in the fridge overnight.
This morning I set up the slicer and went to work. Heres some pics of the sliced flat:
[Image: IMG_2085.jpg]
[Image: IMG_2087.jpg]

And heres the sliced point.
[Image: IMG_2088.jpg]
[Image: IMG_2089.jpg]

Heres the plate up with some nice jewish rye and sliced swiss.
[Image: IMG_2091.jpg]

And I had to do a closeup.
[Image: IMG_2092.jpg]

I was really happy with how this turned out. The long rinse and the final rub gave it a great pastrami flavor. I prefer the texture of the point more than the flat, so if I do this again I will just use the point.

Bud
Sugaz and Spice BBQ
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03-18-2012 07:38 PM
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Dutchovendude Offline
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Post: #2
RE: Fauxstrami
Yum! Looks great Bud!

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03-18-2012 08:16 PM
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Pigout Offline
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Post: #3
RE: Fauxstrami
Looks fantasticExclamation

"BBQ so good it's time to Pigout"
03-18-2012 09:38 PM
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Phred Offline
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Post: #4
RE: Fauxstrami
Very nice!
03-18-2012 10:01 PM
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T Offline
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Post: #5
RE: Fauxstrami
Right on Bud.

keep it low-n-slow " T "

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03-18-2012 10:56 PM
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imfree2q Offline
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Post: #6
RE: Fauxstrami
Looks great!!
03-19-2012 02:05 AM
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LH1440 Offline
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Post: #7
RE: Fauxstrami
Yummy!

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03-19-2012 06:55 AM
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Smokin Flyers Offline
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Post: #8
RE: Fauxstrami
Looking Good Bub
03-19-2012 09:04 AM
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bud-wie-ser Offline
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Post: #9
RE: Fauxstrami
Thanks everyone!

If you like pastrami, but dont want the hassle of a 10-14 day brine then this is the way to go.

I think I might get brave next time and start out from scratch.

My only complaint is that the little 4-lb corned beef pieces yield pretty small slices. I like to have nice big slices of meat that I can fold and stack on a sandwich.
(now where's that drool emoticon??)

Bud
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03-19-2012 12:07 PM
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bjackbbq Offline
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Post: #10
RE: Fauxstrami
Good job!! Nice pics.

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03-19-2012 02:22 PM
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in2dfire Offline
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Post: #11
RE: Fauxstrami
Looks great!!!! I love smoked corned beef. . Sometimes I will smoke it and then make chowder out of it. Puts a nice true smoke flaver in the chowder mmm mmm good!!
03-19-2012 02:46 PM
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