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Unread 02-13-2013, 01:54 AM   #1
LM600
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Join Date: 01-16-11
Location: Milton Keynes, UK
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Default Will it be Pastrami?

I'm going to have a go at making some dry cured, cold smoked, steamed Pastrami...

Depending on what I can find in the supermarket on Saturday, it maybe made from brisket (I hope) or might be a piece of top/silverside etc....although the way things are here at the moment it could well end up being horse Pastrami

What I plan on doing is....

Drycure the meat with 5% weight of the meat of Supracure (salt and sodium nitrite ready mixed)

Cover and fridge, removing any liquid each day and leave for ~7-10 days (depending on size of meat).

Once cured, soak and rinse to remove some of the salt.

Dry and coat with the following mixture :

Garlic Powder
Mustard Powder
Crushed Coriander Seed
Crushed Black Pepper

Leave to rest uncovered in the fridge for a day.

Cold smoke for 12hrs using oak

Rest for 12hrs

Repeat the smoke / rest steps another 4 times.

Steam until cooked.

Leave to cool overnight and then slice.

Hopefully I'll have something that is Pastrami-ish in a few weeks time....I'll post some pics up of this effort....if I can get any decent looking meat on Saturday.
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