Eye of Round Pastrami: Equilibrium Curing 

DUDE... You are NOW, and forEVER MORE, The Master.!.!.! THAT was AWESOME.!.!.! ! Gratz, Good Sir.!.!.!

This looks awesome, I think I'll give it a try. On another note, I saw a video a few years ago, that turns these roasts into nice roast beef, I've done it multiple times since and I've always been pleased. I just heavily salt the roast with Kosher salt and refrigerate for 48 hours. Then I take the roast out, pat it dry. Put a heavy covering of course black pepper and granulated garlic on it. Get a cast iron skillet really hot and use a high temp oil like avocado oil and brown up all the sides. The throw the roast into your oven at its lowest setting. My oven goes down to 170F. With a meat prob inserted, cook until 125 - 128F. Let it cool and slice across the grain with a sharp knife as thin as you can. It's better and cheaper than buying roast beef sandwich meat at the supermarkets.

Some of the best content on RU-vid! Awesome job.

new sub here! im mad af i havnt found ur channel sooner. love the content bro its entertaining af. keep it up bro 🫡

Really appreciate your work. Thanks

Awesome !! Love your channel and videos

WoW! Can't wait to make this.

Pastrami is my absolute favorite cold cut. Definitely going to try this.

I have made pastrami out of all kinds of things including pork butt but never and eye of round. I will have to give this a shot. I sous vide a tri tip pastrami and it was like butter. Got to be one of the best ways to finish one off. I saw your hot links video on 2 guys channel . I have subscribed.

Excellent content, underrated channel I expect to look back and see you in high 6 figure subscriber count

Wow!!!! This is your best

I’m making all of your recipes😋

Now that looks extremely tasty right there.

HAHAHA...Very good pepper grinder, that alone was worth watching the video!!! Great reef, I'm going to do it, happy new year!!!🤣😝👌👍🇧🇷

Nice!

Thanks!

Thank you

I've only ever used eye of round for jerky. Not only is that cut cheap but it is very lean as well. If you got it to come out plenty tender and tasty than that is a win win. That melt you made looks so good, I'll take my fat as cheese any day of the week.

So, my question is, what if any benefit to stringing it is? Loved the video, BTW. Never tried this before. I really enjoyed how you explained the equilibrium brining without losing me in the weeds

Just came Across your channel! A1💯💯💯💯💯👍🏾👍🏾👍🏾👍🏾👍🏾

I like ur voice, its not monotone! 😊

I have two eye of round pastrami’s going on the smoker today my first time not using a Brisket . Hope it’s good .

Thanks for the great video, I am going to give this a try, but I have a question about rinsing after brining. Is it unnecessary? I see you didn't and as I am checking out others they seem to make a big deal about rinsing off the cure. Any comments?

🔥🔥🔥🔥

Very nice! I'm thinking Reuben Sandwiches.

Would this work just as well with a London Broil cut? I just bought ten pounds recently on sale for $1.99 at Safeway. It's only about two and a half inches thick That sandwich looks yummy and the drill powered pepper mill was funny.

Can u put that calculator link on the screen please?? I dont have a description box down below, im on my cell phone!! 😢

Do you think you could have done sous vide to tenderize, then cold bath, then rub and smoker to temp/smokiness? You'd save your bark and a lot of times spices don't do as nicely in the bag.

1. Love your channel. 2. Have you ever tried souse vide first and then smoke?

So i took a piece of eye of round to try as an experiment. My only problem or concern I have is questioning the safety of this piece of meat. The problem is I cold smoked for 5 hours instead of having it smoke at the slightly higher temperature. Will it still be safe to eat or did I just waste a piece of meat? Won't the Prague powder keep the botulism away?

FEEDBACK: This looks awesome, but the chief problem I see here is that most** viewers typically dont own most or all of the specialized equipment you used: a vaccum sealer, a sous vide setup, and a cold smoker able to go as low as 150F. May I suggest a follow up video, or written blurb, giving people some alternate approaches if they lack the specialized equipment you used ? That would help a LOT of viewers, myself included. ------ ** I'm slightly ahead of the curve by virtue of having a vaccum sealer, a weber smokey mountain water smoker (which unfortunately cant run cooler than 250-270F), and a food dehydrator (able to run 95-158F). My slowcooker died recently, but even when it worked it could only be set to buffet low med or high, which was too imprecise.

If we do not have smoker, what is an alternative way to cook meat?

You was talking about critters. Have you ever BBQ Raccoon? I haven't YET ! But soon as winter hits, and there pelts are pretty. WATCH OUT RACCOONS. Your going to get BBQ.. They been haunted me all summer long! Turning things over to fine crickets

Taking a page out of Alton Brown's book I see with the pepper grinder

What smoker is that?

what do you do for work mate?

I actually thought that bugs bunny was narrating this video…what’s up Doc…..

No garlic?

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No sauerkraut? lol

People Needs get out and experiment with your cooking. There a lot of things out there that needs to be discovered . Way i do salsa testing is? Get my coffee cup out pour some home made salsa in it. And try things in it. YUM my newest one is with Celery. YUM the next newest was with cucumbers blended up with beer. Yes always use beer in your salsa! It does 3 things, 1 is bring out the flavor of every thing in it. 2 is it help preserve it, 3 is It tame down the long burn in hot sauces. When you 1st taste it that hot as it get, and the time you swallow? The burn is gone

Btw curing salt is bad for you, curing salt was never used hundreds of years ago and if the cure is done properly it is highly unnecessary. The salt content doesn´t let bad bacteria grow and as long as everything is higenic you won´t have contaminations. Curing salt creates cancerous compounds when it comes in contact with meat and high levels of curing salt can actually kill you. Curing salts were made mandatory for comercial purposes because of transportation and distribution, the process of transporting raw meat is a contamination risk. Curing salts are highly unnecessary and bad for you, just stick with a regular salt for curing and keep everything clean and you should be good.

What’s with the goofy cartoon voice?