Pastrami

Sausage making and curing meats.

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chilefarmer USER_AVATAR
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Pastrami

Postby ChileFarmer » Fri Jul 31, 2009 8:20 am

Here is mine, not injected. Weighed 7 pounds in the brine for 14.5 days.
Sorry about the large photos. CF :D

Just out of the brine.
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Spice coating on and ready for the smoker.
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Just out of the smoker and resting.
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Sliced Ready and looking good.
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Last edited by ChileFarmer on Fri Jul 31, 2009 8:23 am, edited 1 time in total.
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Re: Pastrami

Postby JaCK2U2 » Fri Jul 31, 2009 8:23 am

CF, if that tastes anything near as good as it looks, you are in for a major treat! Great job!
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Re: Pastrami

Postby OSD » Fri Jul 31, 2009 8:23 am

Very nice job. :tup: :tup: That looks very tasty. 8)
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Re: Pastrami

Postby DATsBBQ » Fri Jul 31, 2009 8:58 am

Looks very very tasty to me :D Is the garlic really pronounced or on the subtle side?
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Re: Pastrami

Postby Papa Tom » Fri Jul 31, 2009 8:59 am

Hey good go Bill it looks perfect.....
tarde venientibus ossa....
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Re: Pastrami

Postby ChileFarmer » Fri Jul 31, 2009 9:22 am

Dave, the garlic was not as strong flavor as I thought it might be. But you could tell it was there. I think it would be fun to try different brines. CF :D
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Re: Pastrami

Postby JamesB » Fri Jul 31, 2009 12:54 pm

Dang that looks good!
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Re: Pastrami

Postby Big Ed » Fri Jul 31, 2009 11:29 pm

There is an art to making that,looks like you got it mastered.Wish i could taste it!NICE JOB.
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Re: Pastrami

Postby DATsBBQ » Sat Aug 01, 2009 8:33 am

ChileFarmer wrote:Dave, the garlic was not as strong flavor as I thought it might be. But you could tell it was there. I think it would be fun to try different brines. CF :D


I thinking the next time I'm gonna put a whole head of garlic in the pickle. Seems like any amount less just doesn't do the trick. :wink:
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Re: Pastrami

Postby Surfinsapo » Sat Aug 01, 2009 8:56 am

That looks so good man. I have always wanted to try it.. Thanks for sharing!!! :D
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