ShadowDriver
somebody shut me the fark up.
Happy Saturday, Pharkers!
It's been a LONG time since I used "pastrami" as a verb, so I decided it's time to fix that. Jason TQ continues to be a "bad influence" on the subject, but I sure appreciate it.
I had a good time looking back almost a year ago when I first started to "pastrami" (as a verb) things. - You'll note that I had about NO prep time, and only gave the ribs an overnight in the brine, but had good results.
"Pastramied Ribs
- Brine effect is light, but provided a good savoury and garlicy undertone.
- Dry rub ties it all together. Coriander and black pepper hits with interesting Pastrami flavors (never had 'em on ribs before)! Not spicy enough to keep the munchkin from devouring her own rib."
Now, I've gone and bought myself a good quality brining bucket (don't ask what happened to the last one... :roll
that fits in the fridge and holds a ton!
Broke out some spices, bloomed them in the pan to start building the brine.
Crunch & munch in the mortar and pestle... added a few bits and bobs...
Brought her up to a boil, then took her outside on the patio to cool in the fall air.
As you may have seen in a related post on Phubar's weekly "What's Smokin'" thread, I mentioned that I've got a whole picnic, a rack of St Louis Spares, and about 1/2 of a pork belly destined to join this experiment.
Here they go into that brand new brining bucket.
A few of Grandmother's glass party plates help me weigh down the meat to always be covered by the brine.
Into the fridge she goes for..... Oh, 4-5-7-ish days.
This version is without Prague Powder/Cure#1/Pink Curing Salt to see if that'll help keep CINCHOUSE's migraines at bay, but to still give her homemade pastrami.
The smell of the spices was intoxicating as I bloomed them in the pan and crushed them. The brine was really nice, to be honest. Much less "harsh" than the pre-corned brisket bits I've bought before.
Thoughts / ideas / suggestions for timing on each of the 3 cuts of pork in the brine are absolutely welcomed and encouraged.
I'll probably end up vac-sealing some and cooking over the Holidays.
More to follow. Thanks for stopping by.
It's been a LONG time since I used "pastrami" as a verb, so I decided it's time to fix that. Jason TQ continues to be a "bad influence" on the subject, but I sure appreciate it.
I had a good time looking back almost a year ago when I first started to "pastrami" (as a verb) things. - You'll note that I had about NO prep time, and only gave the ribs an overnight in the brine, but had good results.
"Pastramied Ribs
- Brine effect is light, but provided a good savoury and garlicy undertone.
- Dry rub ties it all together. Coriander and black pepper hits with interesting Pastrami flavors (never had 'em on ribs before)! Not spicy enough to keep the munchkin from devouring her own rib."
Now, I've gone and bought myself a good quality brining bucket (don't ask what happened to the last one... :roll
that fits in the fridge and holds a ton!Broke out some spices, bloomed them in the pan to start building the brine.
Crunch & munch in the mortar and pestle... added a few bits and bobs...
Brought her up to a boil, then took her outside on the patio to cool in the fall air.
As you may have seen in a related post on Phubar's weekly "What's Smokin'" thread, I mentioned that I've got a whole picnic, a rack of St Louis Spares, and about 1/2 of a pork belly destined to join this experiment.
Here they go into that brand new brining bucket.
A few of Grandmother's glass party plates help me weigh down the meat to always be covered by the brine.
Into the fridge she goes for..... Oh, 4-5-7-ish days.
This version is without Prague Powder/Cure#1/Pink Curing Salt to see if that'll help keep CINCHOUSE's migraines at bay, but to still give her homemade pastrami.
The smell of the spices was intoxicating as I bloomed them in the pan and crushed them. The brine was really nice, to be honest. Much less "harsh" than the pre-corned brisket bits I've bought before.
Thoughts / ideas / suggestions for timing on each of the 3 cuts of pork in the brine are absolutely welcomed and encouraged.
I'll probably end up vac-sealing some and cooking over the Holidays.
More to follow. Thanks for stopping by.
