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Fatback Joe
05-08-2017, 10:23 AM
I really liked the rib pastrami I made a little while back (http://www.bbq-brethren.com/forum/showthread.php?t=243782&highlight=rib+pastrami) so decided to do it again. After I made the brine, I decided to throw a couple of beef cheeks to see how those might turn out.

Used the same recipe as last time since I loved the outcome. https://www.chefsteps.com/activities/sous-vide-pastrami

In the brine for 7 days. Took it out on Friday night to hit it with the rub.

http://i1052.photobucket.com/albums/s448/fatbackjoe/Cheek%20Pastrami/20170505_192026_zpsdrjc6cya.jpg (http://s1052.photobucket.com/user/fatbackjoe/media/Cheek%20Pastrami/20170505_192026_zpsdrjc6cya.jpg.html)

http://i1052.photobucket.com/albums/s448/fatbackjoe/Cheek%20Pastrami/20170505_191008_zpszl1kseyk.jpg (http://s1052.photobucket.com/user/fatbackjoe/media/Cheek%20Pastrami/20170505_191008_zpszl1kseyk.jpg.html)

Back in the fridge until Saturday morning, the into the smoker @275 with cherry wood for the smoke. Things got a bit hectic on Saturday and I neglected to get in shots of the cheeks and ribs in the smoker. I also neglected to eat it on Saturday night. :tsk:

So..........yesterday, pulled a cheek out of the fridge and gave it a quick slice.

http://i1052.photobucket.com/albums/s448/fatbackjoe/Cheek%20Pastrami/20170507_163853_zpsvkcptmoj.jpg (http://s1052.photobucket.com/user/fatbackjoe/media/Cheek%20Pastrami/20170507_163853_zpsvkcptmoj.jpg.html)

Threw that into a skillet with some kraut. When that was nice and warmed up, hit it with some swiss cheese. My wife made some rye bread on Friday in anticipation of the pastrami, had that toasted and sauced......so

http://i1052.photobucket.com/albums/s448/fatbackjoe/Cheek%20Pastrami/20170507_173016_zpsw0c7mzzr.jpg (http://s1052.photobucket.com/user/fatbackjoe/media/Cheek%20Pastrami/20170507_173016_zpsw0c7mzzr.jpg.html)

:thumb: I was already a sucker for beef cheeks so I might be biased when I say I prefered this to regular pastrami. Seemed to be more beefy. Wish I could have had it when it was first done and not as a reheat, maybe next time.

Sorry for the gap in photos of the process.

Thanks for looking.

Stingerhook
05-08-2017, 10:55 AM
After seeing how good that looks time to find some beef cheeks.

Stlsportster
05-08-2017, 11:38 AM
Joe, you should start a new line of products. FaceFoods.com

Beef cheek Pastrami, face bacon, head cheese, pig head capicola...

I think Boars Head should have to change their name until they use as much of the pig as you do!

Now I know this isn't BBQ related but how bout sharing that rye bread recipe?

Fatback Joe
05-08-2017, 11:49 AM
Joe, you should start a new line of products. FaceFoods.com

Beef cheek Pastrami, face bacon, head cheese, pig head capicola...

I think Boars Head should have to change their name until they use as much of the pig as you do!

Now I know this isn't BBQ related but how bout sharing that rye bread recipe?

Facefoods........I like it. :becky:

My wife is the baker, I'll ask her for the recipe.

Fatback Joe
05-10-2017, 08:35 AM
Now I know this isn't BBQ related but how bout sharing that rye bread recipe?

So, I asked my wife about it and she showed me the book.........it is 6 pages or so. I'll send you a PM later.

Stlsportster
05-10-2017, 08:39 AM
So, I asked my wife about it and she showed me the book.........it is 6 pages or so. I'll send you a PM later.

Now I'm scared. If it's more than 5 steps I may be buying my rye at the store.

:shock:

Fatback Joe
05-10-2017, 08:51 AM
Now I'm scared. If it's more than 5 steps I may be buying my rye at the store.

:shock:

Yeah, I would try to condense it some, but not being a baker, I don't really know what I could skip.

4ever3
05-10-2017, 08:56 AM
Good LORD MAN!!!

That looks fantastic!

cayenne
05-10-2017, 10:55 AM
Yeah, I would try to condense it some, but not being a baker, I don't really know what I could skip.

Please post it anyway!!!

I'd like to learn how to make a good rye bread!!!

cayenne