Pastrami

Discussion in 'Camping, Hiking, Cooking' started by bitterroot, Feb 8, 2013.

  1. bitterroot

    bitterroot Love vintage graphite!

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    Just pulled it out of the smoker. Boneless beef short rib pastrami.
    P1020284.JPG P1020285.JPG
     
  2. Patrick Gould

    Patrick Gould Active Member

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    wow, my mouth is watering.
     
  3. bitterroot

    bitterroot Love vintage graphite!

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    Gotta admit...it turned out damned good.
    Brined for 8 days, air dried in the fridge for 12 hrs., smoked over apple wood for 5 hrs.
     
  4. Dave Alberts

    Dave Alberts Member

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    So what time is dinner... I've got saurekraut & beer...
     
  5. Salmo_g

    Salmo_g Active Member

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    I loves me a pastrami sammich.
     
  6. Richard Torres

    Richard Torres Active Member

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    That does look damn good, thanks for sharing.
    If you don't mind me asking, what did you add in your brine?
     
  7. bitterroot

    bitterroot Love vintage graphite!

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    The brine...

    1 gal. water
    3/4 C. kosher salt
    1/2 C. sugar
    2 tsp. pink salt (nitrite)
    5 cloves garlic
    4 Tbl. pickling spice
     
  8. Richard Torres

    Richard Torres Active Member

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    Excellent, thank you!
     
  9. Alex MacDonald

    Alex MacDonald Dr. of Doomology

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    Lonnie, where did you find the pink salt? This looks like something I have to try!
     
  10. bitterroot

    bitterroot Love vintage graphite!

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    Can't remember the name of the place down in Seattle, but I can find it if you need/ want some.
     
  11. Alex MacDonald

    Alex MacDonald Dr. of Doomology

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    Thanks, Lonnie! I'll see if I can find it here, or on line. Never heard of pink salt before! If I'm unsuccessful, I'll PM you.
     
  12. bitterroot

    bitterroot Love vintage graphite!

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  13. Gary Knowels

    Gary Knowels Active Member

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    I get mine at Williams Sonoma. Prague Powder #1 and Instacure #1 are popular as well. Many good butcher shops and cooking/kitchen store will carry curing salt. Widely available online as well.
     

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