Pastrami Anyone?
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- beercuer
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Pastrami Anyone?
Got hold of @10lb packer brisquet. Cured it for 11 days, using a turkey-size oven roasting bag in a lasagna pan. (No tenderquick or saltpeter used here).
Slathered generously with yellow mustard, and then rub-a-dub-dub.
Hickory smoked it at @225 till the internal meat hit 160. (For anyone who does not know, there is no need to take it any further because the curing process eliminates the need).
At last!... Made a couple humungous subs, to which I supplied all kinds of condiments for folk to dress as they pleased. I did mine with globs of yellow mustard and sliced tomatoes. We had big dill pickles on the side as well. Now this is my own favorite way to enjoy brisquet!
Slathered generously with yellow mustard, and then rub-a-dub-dub.
Hickory smoked it at @225 till the internal meat hit 160. (For anyone who does not know, there is no need to take it any further because the curing process eliminates the need).
At last!... Made a couple humungous subs, to which I supplied all kinds of condiments for folk to dress as they pleased. I did mine with globs of yellow mustard and sliced tomatoes. We had big dill pickles on the side as well. Now this is my own favorite way to enjoy brisquet!
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- OSD
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- beercuer
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Re: Pastrami Anyone?
beercuer wrote:Thanks, Jim. Would you like some Swiss to go with that?
That would be real good. Or some creamy aged Munster and a slather of a good German spicy mustard.
Jim
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- beercuer
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Re: Pastrami Anyone?
OSD wrote: Or some creamy aged Munster and a slather of a good German spicy mustard.
You know, I'd just luv to supply yours (as well as mine!) with a good ol' Dusseldorf, but I can't get that around here, not available. Best I can do is a good French Maille dijon. Who can figure?
For the cure, I followed this recipe, and I was most pleased with it:
http://bbq.about.com/od/brinerecipes/r/bl20223a.htm" target="_blank
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- beercuer
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Re: Pastrami Anyone?
Doh!-- Most important... I should add that since I could not come up with any juniper berries for my rub, I improvised and poured some gin into the brine to get about the same effect.
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- JamesB
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Re: Pastrami Anyone?
Looks great! Now I'm hungry for a sandwich...
- super8mm
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Re: Pastrami Anyone?
that is some great looking meat
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Re: Pastrami Anyone?
That does look good!
Mike
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- beercuer
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Re: Pastrami Anyone?
Thanx, All. I find it most satisfying to make homemade pastrami. It tastes more natural than the processed stuff from the deli-- and some of that stuff is really good! Funny too, is that putting out all kinds of condiments for fellow diners to build their own as they please seems to give them a vicarious satisfaction as though they made the pastrami!
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- tex_toby
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Re: Pastrami Anyone?
Very nice, bc. I reluctantly have to say that I don't think I have ever even tried pastrami. Your pics definitely make me want to change that!
tex
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- SteerCrazy
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Re: Pastrami Anyone?
very nice once again beercuer
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