gratus fermentatio
Well-Known Member
Man, this thread is so full of win lately, I'm handing out likes as if they were candy on Halloween!
Regards, GF.
Regards, GF.
What's in the sauce?
Hope so! Had a small serving and while it was good, there was a raw/green quality that will hopefully mature very soon once it begins fermentation.View attachment 621097
I made what I’m calling Fauxstrammi because I bought a corned beef brisket and did not corn it myself. Soaked over night to remove excess salt, coated pastrami seasoning and put on the WSM till 195° and allowed to rest in a cooler for two hours. This picture was the following night after passing over a mandolin.
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How long was overnight, did you change the water any, and did it remove enough salt?I made what I’m calling Fauxstrammi because I bought a corned beef brisket and did not corn it myself. Soaked over night to remove excess salt, coated pastrami seasoning and put on the WSM till 195° and allowed to rest in a cooler for two hours. This picture was the following night after passing over a mandolin.
View attachment 621229
It's my understanding that smoking a corned beef is often called fauxstrami because 1) it is brined while pastrami is dry-cured and 2) it is smoked to completion where pastrami is smoked then steamed.
Regardless, fauxstrami is delicious.
It was a 4 1/2 pound piece of meat. Soaked it over night (5pm-7am) changed the water and soaked till 5pm. Removed, dried, applied pastrami seasoning and put on a wire rack in a baking pan over night. Went on the smoker at 8am. Yes it did remove enough salt.How long was overnight, did you change the water any, and did it remove enough salt?
True, but I'm calling mine faux until I cure one myself.I don't think it is faux, just because you didn't brine it yourself. If you bought it in a sandwich shop, someone else did the brining AND the smoking...
Solid.Chipotles in Adobo, an onion, garlic, cider vinegar, lime juice, cumin, oregano, chili powder, and a little bit of ground clove.
I know we had this conversation a few months back in this very thread, but not all fish sauce is the same. Redboat 40N is my favorite. They have a 50N family reserve, but I haven't tried it yet.Redboat40n is top shelf fish sauce
I did know the gochugaru but not the curry powder or the laksa leaves. I only ever buy fish sauce that says fish and salt - don't like extra sugar and stuff.
Any chance my garam masala could be used in place of the vadouvan? I really like the flavor profile of the garam masala I have!
I know we had this conversation a few months back in this very thread, but not all fish sauce is the same. Redboat 40N is my favorite. They have a 50N family reserve, but I haven't tried it yet.
Good fish sauce has two ingredients: anchovies and salt. Lesser sauces have sugar, msg, preservatives, etc to cover flaws and shortcut the processing.
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Steak night, garlic bread and fresh green beans.
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