I haven't submitted Throwdown photo in so long, I can't even remember the last entry :shocked: But this category is perfect... I failed to take any photos of my pastrami for St Patrick's day, but... but... but... I did take some shots of my smoked steelhead. :thumb:
I used my dry cure method: brown sugar, salt, ginger, crushed bay leaf, garlic and white pepper. Cure time was 6 hours, then it got a rinse, and an overnight rest, re-seasoned with my garlic pepper blend, along with some coarse black pepper, and smoked in my BIG Chief box for 5 hours until it reached 150°F. The wood was Pitmaster blend of pellets from A-Maze-N which are cherry, hickory and maple.
For the cured td i home cured a top round and some belly. I pastrami'd the beef using a dry cure. The belly was brined into bacon. Both recieved a day of cold smoke
I gave a try at rye bread for the first time. I came up with this split top marble loaf
The bacon was coated in maple syrup and rub and then bbq'd.
The inferior cut for pastrami was made tender with a 24 hr sous vide bath
I made a swiss cheese mornay sauce to top it off
Here's the payoff. Bbq bacon and pastrami piled high on a rye hoagie and smothered in swiss cheese sauce