I've never made anything cured before. Turned out great! Cured in the fridge for 8 days, desalinated overnight, and smoked it yesterday. Only took about 8 hours to smoke because I separated the point and flat. I trimmed a lot leaner than I normally do, and save the trimmings for a ton of extra tallow.
Here's the guide I used: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/
This picture is just the point section, so there's a lot of fat in there. The lean is pretty perfect, but didn't get to take any pictures. Too busy eating!
by timdorr
5 Comments
Nicely done!! I’ve followed his recipes / instructions / insight for pastrami and bacon. Always comes out great!
I am now hungry
Very nicely done, looks great
Cut against the grain. You’re cutting with. It’ll be a lot more tender if you go the other way.
It always cracks me up how he has you oversalt it then soak.
Why not just use the appropriate amount from the start? Lol