LM600
Full Fledged Farker
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:laugh:
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.
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:laugh:
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.
