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Pastrami (Read 140 times)
 
Sep 27th, 2019 at 6:32pm

Cactus   Offline
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I was talking to Rory a few back about Pastrami and this is my effort. I must say I got the thumbs up from the bride.
 
 

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Have Camp Oven will travel
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Reply #1 - Sep 27th, 2019 at 7:13pm

Derek   Offline
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That looks great.  I ate a lot of it when I was working in Europe.

What cut of beef did you use?
 

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Reply #2 - Sep 27th, 2019 at 7:33pm

shackles   Offline
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How long did you cook/smoke it for?
What temperature?
 

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Reply #3 - Sep 27th, 2019 at 7:48pm

Kevvie   Offline
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Hi Muzz
It looks very nice.Yum Tongue
regards Kevvie
 
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Reply #4 - Sep 27th, 2019 at 8:38pm

Chally   Offline
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Looks very nice indeed.  Smiley
 
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Reply #5 - Sep 28th, 2019 at 5:55am

Cactus   Offline
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Derek, I think it was Brisket.
Brain, Hard wood chips, at about 180c for 2 1/2 hrs
68c in the centre.

Ingredients:
1/4 cup coarse ground black pepper
2 teas coriander seeds
1 teas mustard seeds
1 tablespoon raw sugar
2 teas paprika
1 1/2 teas granulated garlic
1 1/2 teas granulated onion
1 teas granulated chili
Into the spice grinder and a few pulses
 

Have Camp Oven will travel
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Reply #6 - Sep 28th, 2019 at 9:53am

Bear   Offline
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Looks excellent.

One question reason it was soaked and was it soaked in plain water.
 
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Reply #7 - Sep 28th, 2019 at 10:04am

Cactus   Offline
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Robert
24hr soak in cold water to remove excess salt, I change the water 3 times.
 

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Reply #8 - Sep 28th, 2019 at 3:24pm

Bear   Offline
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Thank you will have to try a small one cheers
 
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Reply #9 - Sep 29th, 2019 at 6:38am

Saltbush Bill   Offline
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I had a go at one a few weeks ago Muzz.
I just used a lump of supermarket  silverside.....didnt soak it and used a commercialy available rub.
Mine turned out ok.....but pretty sure I  an improve on it given some time and experimentation.
 
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