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Pastrami (Read 710 times)
 
Reply #20 - May 17th, 2020 at 12:45pm

Rabbitz   Offline
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Mt Colah, New South Wales, Australia

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Over the last couple of weekends I have turned my hand to pastrami.

The first was good - except I didn't realise until I went to put the rub on it was a low sodium brined silverside.  It came up OK but did need salt.

The second has just finished it's second stall in the smoker (aaaarrrrggh) and will come of soon.  I was looking for 72°C it got to 68° and stalled. After 25 minutes it over came the stall and got to 71° and stalled again.  I upped the heat but the stall caused it to drop back to 69°.  It's now back at 71° and about to come off.

Here is the recipe:
3 tablespoons black peppercorns;
1 tablespoon szechuan peppercorns; (I added these because I had them Smiley )
2 tablespoons coriander seeds;
1 teaspoon mustard powder;
1 1/2 tablespoons brown sugar;
1 1/2 tablespoons smoked picante paprika;
2 teaspoons garlic powder; and
2 teaspoons onion powder.

Whiz up in a spice grinder.

Pat the corned silverside dry and coat very thickly with the rub.
Wrap in clingfilm and refrigerate for a couple of hours or overnight.
Remove from fridge and let it warm up.
Get smoker running - at about 95 to 100°C. I have been using hickory.
Unwrap and put in smoker until it gets to around 72 or 73°C internal temp.
Remove and wrap in foil.

I then let it cool and refrigerate overnight.

Then somehow it vanishes...
 

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.
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Reply #21 - May 17th, 2020 at 1:11pm

Rabbitz   Offline
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Mt Colah, New South Wales, Australia

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Well, so much for leaving overnight and my plan for Monday and Tuesday lunches.

I just wandered out into the kitchen to be confronted with this sight:

 

Pastrami_2.jpg (231 KB | 3 )
Pastrami_2.jpg

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.
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Reply #22 - May 17th, 2020 at 2:10pm

Chally   Offline
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Maryborough, Queensland, Australia

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Must be good then.  Grin
 
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Reply #23 - May 17th, 2020 at 3:42pm

Bear   Offline
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Glasshouse Mountains, Qld, Australia

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At lest you have some left.
 
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Reply #24 - May 18th, 2020 at 7:06am

Cactus   Offline
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Good on you Colin, looks just great no wonder it did not last.
Muzz
 

Have Camp Oven will travel
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Reply #25 - May 18th, 2020 at 8:55am

Bear   Offline
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Collin what internal temperature do you bring it to and do you have problems with stall? Cheers
 
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Reply #26 - May 18th, 2020 at 9:08am

Rabbitz   Offline
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Mt Colah, New South Wales, Australia

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Mornin' Bear,

I try for 72° to 73°C internal temp.

I have never had an issue with a stall, until yesterday  Smiley

After 3 hours at 95° to 100°C it stalled at 68° for 30 minutes.  It then ran up to 71°.  After a further stall it started to drop back. I pulled it out at 70°. This was a total of 4 1/2 hours.

I figured any longer and it would dry out too much.
 

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.
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Reply #27 - May 18th, 2020 at 9:58am

Derek   Online
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Lockyer Valley, Queensland, Australia

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Looks very nice.
 

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