Picanha Pastrami is AMAZING! | Chuds BBQ

Byamazingfoodstv


To try some of the best beef around head to R-C Ranch at and use code CHUDS15 for 15% off!

Please LIKE and SUBSCRIBE
Patreon.com/chudsbbq
Chudsbbq.com
Insta: chudsbbq

Marble Rye
425G Warm Water
▪8G Instant Yeast
▪15G Salt
▪480G Bread Flour
▪100G Dark Rye Flour
▪15G Caraway Seeds
▪15G Molasses
▪10G Cocoa Powder

Russian Dresing
1 Cup Mayo
4Tbsp Katchup
4Tbsp Lemon Juice
4Tbsp Sweet Relish
1Tbsp Worcestershire
S+P to Taste
3 Cloved Crushed Garlic
.5 Shallot
BRINE RECIPE
1 gal Water
300g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Mustard Seed
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
4g Juniper Berries
4g Allspice
2g Cloves
60g Crushed Garlic

►Full list of things I use and recommend:

_________________________________________

►Chud Rub and 16 Mesh Black Pepper

►Fogo Charcoal

►Weber Kettle

►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Chamber Vacuum Sealer

►Pepper Cannon

►Sous Vide

►Toaster Oven

►Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoker

►Injector

►Vegi Grill Pan

►Meat Slicer

►Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

►Beef Tallow

►Wagyu Tallow

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

►Chef Knife

►Boning Knife

►7″ Chef’s Knife

►8″ Chef Knife

►9″ Cimeter Knife

►Bone Saw

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

►Camera

►Camera Lens

►Drone

source

Similar Posts

39 Comments

  1. Great video as always! Where do you get your information for using curing salts to cure meats in a liquid brine. I have heard so much various information from… you determine the amount of curing salt based on the weight of the meat to determining the amount of curing salt is based on the weight of the water and the meat weight has no impact. The most solid information I have gotten is to use 42 grams of curing salt per 1 gallon of water by weight. And that the weight of the meat doesn't matter as long as the liquid fully covers the meat. I have seen as little as 24 grams per gallon and as much as over 50 grams per gallon and cannot seem to find solid information. Not to mention how long does it need to stay in the curing brine to fully cure without injecting. I would really appreciate feedback!

  8. well the roof finally fell on my head – and i went throw your video list and amazing did not think i could be even more impressed with the chud-n-nator , found my much wanted pastrami in a few different receipts "very happy" you my friend are a BBQ maestro … now if you be so inclined can you do a corn beef … p.s. my diet is out the window "but" thank you

  31. Seems like you choose “lacto fermentation” as your level 200 perk XD. I just tried the Texas style beef chili but replaced the dried peppers with some fermented hot pepper. It really adds a nice layer of flavor if you want to try a twist on a classic!

  32. I really appreciate this video, this is my ultimate sandwich. I’ve made pastrami from scratch 4 times now flavor is great, but for some reason texture is always slightly off. When I have extra money I’m gonna have to get a Waygu picanha and try this.

  39. Great job! I knead to try that bread recipe, maybe modify it as a sourdough recipe. You have inspired me to defrost some pastrami that I cured and vacuum sealed and froze uncooked awhile back. I have a couple of them, I'm going to sous vide one and then smoke it. The other will be smoked like the one you just made. I have homemade sauerkraut already, just need to make your Russian dressing recipe. https://youtube.com/shorts/UG62joQNJnk?feature=share

Leave a Reply