Pastrami

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

  1. bitterroot

    bitterroot Love vintage graphite!

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

    Patrick Gould Active Member

    wow, my mouth is watering.
     
  3. bitterroot

    bitterroot Love vintage graphite!

    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

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

    Salmo_g Active Member

    I loves me a pastrami sammich.
     
  6. Richard Torres

    Richard Torres Active Member

    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!

    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

    Excellent, thank you!
     
  9. Alex MacDonald

    Alex MacDonald Dr. of Doomology

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

    bitterroot Love vintage graphite!

    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

    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!

  13. Gary Knowels

    Gary Knowels Active Member

    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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