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r00tuuu123
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Pastrami
#21372398 - 03/06/15 08:33 PM (9 years, 2 months ago) |
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So with St Paddys day coming up the supermarket is stocked up with brisket. So I figure I'd try my hand at making Pastrami. Anyone got good brining recipes?
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rxb
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not so much a specific recipe as just what i do.
take pickling spice, curing salt, brownsugar
mix together salt and sugar until you get a balance of sweet and salt. its a bit heavier on the sugar but play with it
put in an an pickling spice to about 1/2 the sugar salt mix. less or more is fine its just about 1/3 total.
eyeball mustard, garlic, and then just a bit of clove. dont go overboard or you get spiced beef, also good just not pastrami.
rub and vacuum seal with 1 smoked turkey neck...
cook submerged in water (still vacuum sealed) in your oven at ` 180 overnight. if your oven doesnt go that low dont sweat it just be sure you dont have too little water starts going quick over 180.... oh and COVER THIS. or it will boil dry even so.
in the morning top off your water level and bring it to 220 for an hour
then take it out... remove brine and most of the seasonings. pepper it... and wrap it TIGHTLY with shrink wrap... do this VERY carefully as its VERY tender at this point.
wrap it TIGHTLY into the shape you want it.... and refridgerate it. until it COMPLETELY COOLS. this sets the shape if you dont do it long enough or tight enough it falls apart.
take it out and grill or broil the skin brown thats it, too much and its too smokey just brown the outside on a high flame. i prefer a hardwood grill.
then slice and eat or cool slice and eat i like it hot. but it heats up well later too.
-------------------- ->$10 FLOW HOOD ALTERNATIVE <- . i cleaned a mold contaminated live culture and saved it. (might have useful applications) [quote]Enlil said: I'd be the guy with thousands of minions doing my bidding and all of the hot women locked in a cage for my use.[/quote]
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r00tuuu123
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Re: Pastrami [Re: rxb]
#21423438 - 03/17/15 08:02 PM (9 years, 2 months ago) |
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Well I got lucky my mom bought a pre brined Corned Beef and she knew I wanted to make a Pastrami so she got me one too. I'm gona brine it a bit more hers didn't seem salty enough. So heres gonna be my brine recipe, It has a small pack of pickling spice but I'm gonna add about twice that again and some crushed garlic. Powdered mustard some cracked black pepercorns and a bit of ginger. Maybe a little brown sugar. And add a couple of table spoons of balsamic vinegar to add a smokey taste A buddy of mine adds about I TBl spoon to 30 lbs of ground pork and it adds a nice smokey taste to his Sweet sausage and it has a nice smokey taste to it. Sorry I can't give measurements I cook by instinct. Then let that all soak in the fridge for a day or two. Before I cook it then brush off the extra spices and cook covered for about 6-7 hours on 225 Let it rest till cool rub with pepper then wrap tightly with wrap an put it in the fridge to let it firm up before slicing.
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rxb
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now when i cook it, i cook it vacuum sealed under water at a lower temp...
smoked turkey necks cost about $1 at the store and make GOOD smoked flavor
the kind of smoked bacon that doesnt need to be refrigerated does a good job of it too
-------------------- ->$10 FLOW HOOD ALTERNATIVE <- . i cleaned a mold contaminated live culture and saved it. (might have useful applications) [quote]Enlil said: I'd be the guy with thousands of minions doing my bidding and all of the hot women locked in a cage for my use.[/quote]
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r00tuuu123
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Re: Pastrami [Re: rxb]
#21423497 - 03/17/15 08:10 PM (9 years, 2 months ago) |
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Quote:
rxb said: now when i cook it, i cook it vacuum sealed under water at a lower temp...
smoked turkey necks cost about $1 at the store and make GOOD smoked flavor
the kind of smoked bacon that doesnt need to be refrigerated does a good job of it too 
I don't have a vacum sealer or access to smoked turkey necks. So I'm working around it. I may re-think the cook time and temp but I think it is a good plan.
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rxb
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well as for a vaccuum sealer you can do that with a sink full of water and a ziplock
i would wrap the ziplock in shrink wrap after because sometimes they pop open and leak if you dont... but it works.
your grocery store doesnt sell smoked pig or turkey?
ours does.
-------------------- ->$10 FLOW HOOD ALTERNATIVE <- . i cleaned a mold contaminated live culture and saved it. (might have useful applications) [quote]Enlil said: I'd be the guy with thousands of minions doing my bidding and all of the hot women locked in a cage for my use.[/quote]
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r00tuuu123
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Re: Pastrami [Re: rxb]
#21424240 - 03/17/15 08:55 PM (9 years, 2 months ago) |
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I assume you cook profechsionally by the way you present Ideas. Can you post up some of your specials ? As a side note the place I used to work closed down yet again due to the new owner being a douche and no I never worked for him. So maybe Who ever buys the place will up the game to back to where it used to be. It was amazing that culling the cooler made us so much money, I loved the fact that I had so much free rein on what I did. From curing my own Hams to selling brook trout I caught earlier in the afternoon. ETC.Quote:
rxb said: well as for a vaccuum sealer you can do that with a sink full of water and a ziplock
i would wrap the ziplock in shrink wrap after because sometimes they pop open and leak if you dont... but it works.
your grocery store doesnt sell smoked pig or turkey?
ours does.
Not here I might be able To get some smoked pork If I'm lucky. My Phone went to shit about a year ago and I lost all my contacts of Suppliers.
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rxb
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i graduated top of my class from johnson and wales in 1999.
i have neuropathy and cant be on my feet for more than say 20 minutes so cooking professionally is in my past.
however i love talking about ideas and helping people grow their culinary skills 
and i can sort of bend what im saying to the skill level of the people involved
-------------------- ->$10 FLOW HOOD ALTERNATIVE <- . i cleaned a mold contaminated live culture and saved it. (might have useful applications) [quote]Enlil said: I'd be the guy with thousands of minions doing my bidding and all of the hot women locked in a cage for my use.[/quote]
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r00tuuu123
Now I'm just really piseed



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Re: Pastrami [Re: rxb]
#21424651 - 03/17/15 10:12 PM (9 years, 2 months ago) |
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Quote:
rxb said: i graduated top of my class from johnson and wales in 1999.
i have neuropathy and cant be on my feet for more than say 20 minutes so cooking professionally is in my past.
That Sucks My whole body hurts Espescially my feet But I wan't back in the game. But Yeah it is tough brutal work. And many times unapreciated Last serious place I worked my head chef was 15 years my junior, but always came to me with his Ideas and that showed his respect for what I knew and when we worked side by side the banter kept it light. We were both self taught and it is hard to walk in under someone who is gonna assume you got no game.
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rxb
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yeah my nerves breaking down has really kicked my ass.
insulin pumps arent a great idea in kitchens either but i could make that work, if i could just manage to be on my feet all day.
-------------------- ->$10 FLOW HOOD ALTERNATIVE <- . i cleaned a mold contaminated live culture and saved it. (might have useful applications) [quote]Enlil said: I'd be the guy with thousands of minions doing my bidding and all of the hot women locked in a cage for my use.[/quote]
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PogoTheMonkey
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Fuck you Shroomery! You censor me because you dont like what I have to say, then Ill replace all my posts with this one. Fuck it, who cares if someone suffers because helpful information is now gone.
Edited by PogoTheMonkey (05/17/15 10:47 PM)
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r00tuuu123
Now I'm just really piseed



Registered: 04/20/12
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Quote:
PogoTheMonkey said: real pastrami dose not use a brine that pre packaged stuff is shit. pastrami is a hugn pain in the ass, to do it right take a min of a week and requires a smoker.
Hey I got the brisket for free so I'm not complaining.
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Edited by r00tuuu123 (05/08/15 06:23 PM)
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