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Pastrami (Read 470 times)
Jovial Monk
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Pastrami
Apr 26th, 2024 at 12:08pm
 
Nagi has a recipe—no smoker:
https://www.recipetineats.com/easy-homemade-pastrami/

But that is a bit of a cheats recipe and there are better recipes out there.

Another recipe—good intro to curing as well, sodium nitrite is not stuff to use casually!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-b...

This YouTube I really liked:


...
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Jovial Monk
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Re: Pastrami
Reply #1 - May 16th, 2024 at 5:10am
 
The Bearded Butchers with their upside down hairnets show how to make corned beef and cabbage:



Corned beef is the fist stage of making pastrami.
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Re: Pastrami
Reply #2 - May 16th, 2024 at 6:08am
 
Monk should be banned from this Board for being a Troll.
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AIMLESS EXTENTION OF KNOWLEDGE HOWEVER, WHICH IS WHAT I THINK YOU REALLY MEAN BY THE TERM 'CURIOSITY', IS MERELY INEFFICIENCY. I AM DESIGNED TO AVOID INEFFICIENCY.
 
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Jovial Monk
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Re: Pastrami
Reply #3 - May 16th, 2024 at 11:50am
 
All about corned beef, pastrami and reuben sandwhiches:

https://www.youtube.com/results?search_query=pastrami
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Jovial Monk
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Re: Pastrami
Reply #4 - May 22nd, 2024 at 1:08pm
 
I have a 2Kg slab of brisket (with 1.5Kg TBone steaks and a lamb shank, $70.)

Have all the spices from the video I posted above except ground ginger so about to go get that.
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Jovial Monk
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Re: Pastrami
Reply #5 - Jun 2nd, 2024 at 7:02pm
 
Hmmmph

New smoker is great—except I never could get the main chamber to the 155°F temp let alone the 200°F temp.

So let the meat dry out at about 120°F, then added well-soaked hickory chips to the fire chamber. Now the meat (the pork belly and the brisket) is in the oven at 200°F for 3 hours.

Big smoker, big cooking chamber so need LOTS of charcoal in the fire chamber and time to warm that up. Early start to the cook day!

Stuff looks great tho, just need to cook for hygiene reasons.
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