--> "Cured" Throwdown (Entry & Discussion Thread) LASTS Through April 3!

Here's mine

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.

The set-up shot:



The money shot:

This is my official entry in the Cured TD
Please use this as my official photo

Can view cook thread here
http://www.bbq-brethren.com/forum/showthread.php?t=244644

My entry

Cured!

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

For polling

Baby Pastrami

Did a little pastrami over the weekend. Cook thread here.

Please consider the following picture as my formal entry:

Fatback Joe said:

LOL That is funny.

I'm not a cheese maker.......yet.

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