Would let it cure another day or two longer. Had about a half centimetre grey band in the middle of the point.
by DrFeelOnlyAdequate
11 Comments
random_notrandom
Is now the time to invest in one of those butcher grade slicers capable of paper thin lunch meats?
Gloomy-Employment-72
Bacon and pastrami. Two things I still need to cross off my list.
Texas_Tea3
It’s not what I’m used to here in Texas, but that’s AOK. Looks delicious and a helluva sandwich. Thanks for sharing.
wood_mountain
Bravo. That looks awesome
OriginalZog
Ugh I keep saying I’ll put in the time and effort for this but never can get up the courage. Looks amazing.
eagle-250
From Texas, very impressive
DrFeelOnlyAdequate
I guess I should explain the process:
Cured for 8 days with salt, pink salt, sugar, black pepper, coriander, bar leaf, and clove. Soaked in water for 3 hours and changed the water every 30 minutes. Made a rub with black pepper, coriander, onion, garlic, celery seed, chilli, and a tiny but of dill. Smoked for 6 hours at around 130⁰C with a few temps spikes up to 150⁰C then left it on the counter for 2 hours and threw it in the fridge overnight.
The next morning, I started steaming it and let it go for about 8 hours at 110⁰C. In hindsight, I would have let it go another hour or steam it at a higher temperature.
I made some Russian dressing just to try it, but I find it’s too rich on a sandwich that’s really smoky and fatty. Can’t beat mustard.
tossaroo
That looks so perfect I wondered if it was AI generated!
Stalaktitas
Dope! Why I have never made a pastrami out of the whole brisket? It’s a beautiful deli meat. Great job, really! And thanks for the recipe
11 Comments
Is now the time to invest in one of those butcher grade slicers capable of paper thin lunch meats?
Bacon and pastrami. Two things I still need to cross off my list.
It’s not what I’m used to here in Texas, but that’s AOK. Looks delicious and a helluva sandwich. Thanks for sharing.
Bravo. That looks awesome
Ugh I keep saying I’ll put in the time and effort for this but never can get up the courage. Looks amazing.
From Texas, very impressive
I guess I should explain the process:
Cured for 8 days with salt, pink salt, sugar, black pepper, coriander, bar leaf, and clove. Soaked in water for 3 hours and changed the water every 30 minutes. Made a rub with black pepper, coriander, onion, garlic, celery seed, chilli, and a tiny but of dill. Smoked for 6 hours at around 130⁰C with a few temps spikes up to 150⁰C then left it on the counter for 2 hours and threw it in the fridge overnight.
The next morning, I started steaming it and let it go for about 8 hours at 110⁰C. In hindsight, I would have let it go another hour or steam it at a higher temperature.
I made some Russian dressing just to try it, but I find it’s too rich on a sandwich that’s really smoky and fatty. Can’t beat mustard.
That looks so perfect I wondered if it was AI generated!
Dope! Why I have never made a pastrami out of the whole brisket? It’s a beautiful deli meat. Great job, really! And thanks for the recipe
That looks amazing!!!!
Looks great