the most sensual of all the salted cured meats - Home Brew Forums
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > the most sensual of all the salted cured meats

Reply
 
Thread Tools
Old 03-15-2012, 03:57 PM   #1
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
 
Pumbaa's Avatar
Recipes 
 
Oct 2005
Milwaukee, Wisconsin
Posts: 7,262
Liked 75 Times on 56 Posts



It's Pastrami day.
Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .



 
Reply With Quote
Old 03-15-2012, 03:59 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,035
Liked 7616 Times on 5360 Posts


Quote:
Originally Posted by Pumbaa View Post
It's Pastrami day.
Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .
Oh, man. That sounds so awesome.

It's too bad you're married. Oh, wait, so am I! Never mind.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 03-15-2012, 04:11 PM   #3
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 25,670
Liked 6635 Times on 3922 Posts


I was going to comment, but after all that I don't think I can avoid the double entendres.

So, I'll just say good luck.
__________________
- Andrew

 
Reply With Quote
Old 03-15-2012, 05:01 PM   #4
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
 
Pumbaa's Avatar
Recipes 
 
Oct 2005
Milwaukee, Wisconsin
Posts: 7,262
Liked 75 Times on 56 Posts


Mixed up the Rub right after work. Using 5 oz of cracked pepper, 5 oz of hand ground juniper berries, and 2 oz of hand ground coriander


Meat rinse, and just a final touch up trim . . .


Cold smoke generator set for about 6 hours (hickory this time)


And away we go . . .


Will post when it's done smoking and then after it finishes in the oven

 
Reply With Quote
Old 03-15-2012, 05:52 PM   #5
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 30,354
Liked 4681 Times on 3154 Posts


Never had real pastrami before. Looks awesome!

 
Reply With Quote
Old 03-15-2012, 05:58 PM   #6
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 25,670
Liked 6635 Times on 3922 Posts


Did you dry the juniper berries first?
__________________
- Andrew

 
Reply With Quote
Old 03-15-2012, 05:58 PM   #7
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 25,670
Liked 6635 Times on 3922 Posts


Was the brine only salt and water?
__________________
- Andrew

 
Reply With Quote
Old 03-15-2012, 06:16 PM   #8
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
 
Pumbaa's Avatar
Recipes 
 
Oct 2005
Milwaukee, Wisconsin
Posts: 7,262
Liked 75 Times on 56 Posts


Quote:
Originally Posted by passedpawn View Post
Did you dry the juniper berries first?
they were dried, bought them today from Penzeys
crushed them with this (got it the other day)


Quote:
Originally Posted by passedpawn View Post
Was the brine only salt and water?
using the brine from here http://www.deejayssmokepit.net/pastrami.htm
1 gallon cold water
1 cup kosher salt
Prague powder #1 (by meat weight)
3 oz brown sugar
6 bay leaves (crumbled)
2 teaspoons garlic powder
2 teaspoons juniper berries (crushed)
2 teaspoons black peppercorns

 
Reply With Quote
Old 03-15-2012, 06:22 PM   #9
JonK331
Recipes 
 
Nov 2009
Fremont, CA
Posts: 2,100
Liked 32 Times on 32 Posts


Subscribed.

 
Reply With Quote
Old 03-15-2012, 11:36 PM   #10
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
 
Pumbaa's Avatar
Recipes 
 
Oct 2005
Milwaukee, Wisconsin
Posts: 7,262
Liked 75 Times on 56 Posts


just double wrapped it and stuck it in the oven, will be pulling it at 180 then rest and into the fridge . . .



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Some Dry Cured Chorizo!! bratrules Meat Smoking, Curing and Sausage Making 17 09-18-2011 06:36 AM
Mixing MEATS (different animals) cheezydemon3 Meat Smoking, Curing and Sausage Making 36 01-21-2011 01:08 AM
Dried Cured Italian stuff? smokinghole Meat Smoking, Curing and Sausage Making 10 12-16-2010 03:45 PM


Forum Jump