ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-13-2013, 01:54 AM   #1
LM600
Full Fledged Farker
 
Join Date: 01-16-11
Location: Milton Keynes, UK
Downloads: 0
Uploads: 0
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.
__________________
Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun
LM600 is offline   Reply With Quote


Unread 02-13-2013, 02:21 AM   #2
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Sounds like a great thing to do, looking forward to the pron!
Just finished the last of my batch of pastrami and next week ill be doing some more as well.
I'm using corned beef(silverside)btw
__________________
The only current member banned for life!



豚....の角煮
buccaneer is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:37 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts