Cooking & Baking
Related: About this forumPastrami update, pic heavy,
Well it's done:-
After a couple of weeks in the brine
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I rinsed the brine off
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residue from the brine
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I trimmed some more fat and started to soak it to remove some of the saltiness
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after 6 hours and 3 water changes it was ready for the rub, I used the rub recipe in the previously mentioned About.com site
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After a short delay due to RAIN!!, into my smoker
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This is, as it looks like a home made BBQ, while I wasn't involved with it's making it was built by 3 of my friends, Big Jim, Joe and Adolph (Coors). I think Adolph had more influence in the design as time went on. I inherited it from Joe due to a divorce and ,sadly, Joe's passing.
Bring on the smoke
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Three hours later
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And finally
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The results are good, it has a rich pastrami flavor although the texture is a bit more dense than wanted, which I attribute to the fact that my smoker tends to run a little hotter than I wanted.
All in all i would call it a success, with the extra bonus of RAIN (sorely needed here in SW NM).
Freddie
(9,273 posts)Do you have a meat slicer? Pastrami is best really thinly sliced. I worked in an "authentic" Jewish deli years ago and we would serve it steamed hot on good rye, sometimes with melted Swiss or as a hot "special" with coleslaw and Russian dressing.
Now I'm hungry and there's nowhere to get real deli food around here.
BarbaRosa
(2,685 posts)Kali
(55,019 posts)you are in SW NM? and you had RAIN??? how much???
I am in SE AZ and can't wait!!!
BarbaRosa
(2,685 posts)enough to wet the ground but that's it, as you know, we'll take any we get. It sure smelt good for awhile.
MiddleFingerMom
(25,163 posts).
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See, folks -- the rainy season gives the KaliCowboys and the KaliHubby a reason
to get off the couch and get all warshed up and go into town.
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