bbqgeekess
Babbling Farker
Or should I say Fauxstrami? Clodstrami?
I used beef clod instead of brisket because that is what I had on hand (bought 45 pounds of it on Sprouts $1.99/lb sale).
Cured this exactly the same way as I did my Buckboard Bacon in the following thread (using YetiDave's Curing Rub) :
http://www.bbq-brethren.com/forum/showthread.php?t=180166
But in addition to that, I added a good amount of freshly ground black pepper and freshly ground coriander seed (1.5 parts coriander seed, 1 part black pepper). I added this to the zip lock bag when I cured it (along with YetiDave's curing rub) and also added it after it was cured, rinsed & dried. It sat in the fridge for 2 days forming a nice spicy crusty pellicle, before I smoked it.
Smoked it at about 300F to 170F internal temp. Then wrapped it in foil and baked in my little Breville oven, at 280F, until an internal temp of 185F. let it rest an hour or so then sliced it for the photo. The remainder is refrigerated for slicing tomorrow on the meat slicer for Pastrami sandwiches on Homemade Sourdough (stay tuned for that thread with pron).
It is delicious and I can't wait to make a "Pastrami Reuben" tomorrow with it for boyfriend and I.
I used beef clod instead of brisket because that is what I had on hand (bought 45 pounds of it on Sprouts $1.99/lb sale).
Cured this exactly the same way as I did my Buckboard Bacon in the following thread (using YetiDave's Curing Rub) :
http://www.bbq-brethren.com/forum/showthread.php?t=180166
But in addition to that, I added a good amount of freshly ground black pepper and freshly ground coriander seed (1.5 parts coriander seed, 1 part black pepper). I added this to the zip lock bag when I cured it (along with YetiDave's curing rub) and also added it after it was cured, rinsed & dried. It sat in the fridge for 2 days forming a nice spicy crusty pellicle, before I smoked it.
Smoked it at about 300F to 170F internal temp. Then wrapped it in foil and baked in my little Breville oven, at 280F, until an internal temp of 185F. let it rest an hour or so then sliced it for the photo. The remainder is refrigerated for slicing tomorrow on the meat slicer for Pastrami sandwiches on Homemade Sourdough (stay tuned for that thread with pron).
It is delicious and I can't wait to make a "Pastrami Reuben" tomorrow with it for boyfriend and I.
