Hi, I've been following you for a long time. I rarely comment on videos, but this time I wanted to say something. About three years ago in the spring, I star try to make cold smoking salmon at home. I watched all sorts of tutorials and videos, tried countless times on my own, and failed countless times. half year passed, and I'd waste literally couple hundreds of dollars on this. Then I remember one day in october I stumbled clicked on one of your video and everything changed. After watching all your videos about  cold smoking and curing salmon, I finally got the hang of it and had a breakthrough. I've used your recipe, and my family and friends say they're absolutely delicious, even better than restaurants and supermarket products! Your recipes are absolutely commercial grade, and you're even willing to share this knowledge for free..... In this age of irresponsible tutorials, we all know how valuable that is. Thank you so much, even though I know it's a little late. and today I'm here to learn how to make pastrami, well what i can say guys, this man is a trustworthy person; and  just try his recipes I promise you won't be disappointed.

Love your tutorials, absolutely awesome!

Use the eye of silverside

The sail plane thing looks awesome man.

I'm American but have lived in the UK, and that brisket point is astonishingly large and well marbled, especially considering a lot of the beef in the UK is on the lean side (in comparison to the US and Canada). Really great video, enjoyed it and am going to try your recipe.

Top rump is on offer at the moment! Can I do pastrami and bresola with that?

I really need to have a go at this.

Our next project 👍👍

Just watched this one. "he went gliding" 🤔 perhaps we can allow him some fun now and again?? 🤣🤣. As long as the videos keep coming on time 💪

Oh MY! I already do my own bacon, but you have inspired me to try this. Many thanks for the great video. p.s. I apple smoke my bacon, with a similar smoker (made in NZ), I use wood pellets, it helps with the clogging, but inevitably you have to keep an eye out to make sure the unit keeps going.

Looks banging that, although i do hope you didn't waste those delicious juices left in the steaming tray

As an alternative to the bain marie to cook the pastrami, I used a sous vide when making a Montreal Smoked Meat (a Canadian version of a pastrami) . It worked a treat.

I didn't get to hear "Scewer" this time...but you did land a solid "aluminium" for me!

Hi there!
I wonder if I can cook this in sous-vide, Without rinsing it?
I'm waching you from Romania.

Loving your channel, I’ve had a go at curing but I like all the extra information you give. You mention your online store for various bags and gold cards, but I can’t find an actual link.
Can you help me please?

I love your channel. i have been smoking for around 12 years mostly hot and some cold in the winter. in the last year i have been trying the cured meats with smoking. after seeing this vid I am going to try your pastrami recipe. the question i have is can you over steam the meat as going to be only using 1.5 brisket so planning on not long. Do you use a temp probe if so what temp for Pastrami

I am from the USA, most of the pastrami we have in the deli's have a black pepper crust on the outside. At what point should that be added?

That twig its sitting on looks like it could break at any moment. Can you use pellets in your smoke generator?

Could you cook Sous Vide?

Maybe in the United Kingdom pastrami is made with the flat, but here in the United States it's mostly the point or point and flat.

Nice job at making this.  Why are you cold smoking it rather than hot smoking?