I decided to try a smoked pastrami. It all started 3 weeks ago when I put the meat in a brine and than forgot about it for 3 weeks.
I used a recipe I found online.
1 gallon water
1 cup brown sugar
1 cup salt
4 teaspoons pink curing salt#1
5 tablespoons pickling spices
4 clovers garlic
About 3 days before the smoke day, I pulled it from the brine and put in plain water to pull some of the salt back out. Dont want salty meat!
24 hours before the smoke day; The meat got a rub.
Again, same recipe from online had a rub.
4 tablespoons fresh ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 table spoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
The meat spent about 4.5 hours on the smoker at 230-240. Using Cherry and Hickory wood.
I than place the meat in a pan for an hour with some water and wine from a local winery. (recipe called for water, apple juice whatever) Place it back in the smoker box.
Pulled it out after an hour and let sit for about 30 min.
Sliced and made sandwiches. Some of you guys from the East Coast might not like it, but we added Swiss cheese and regular hoagie style rolls. No rye bread for us!
I paired it with homemade macaroni salad.
I used a recipe I found online.
1 gallon water
1 cup brown sugar
1 cup salt
4 teaspoons pink curing salt#1
5 tablespoons pickling spices
4 clovers garlic
About 3 days before the smoke day, I pulled it from the brine and put in plain water to pull some of the salt back out. Dont want salty meat!
24 hours before the smoke day; The meat got a rub.
Again, same recipe from online had a rub.
4 tablespoons fresh ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 table spoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
The meat spent about 4.5 hours on the smoker at 230-240. Using Cherry and Hickory wood.
I than place the meat in a pan for an hour with some water and wine from a local winery. (recipe called for water, apple juice whatever) Place it back in the smoker box.
Pulled it out after an hour and let sit for about 30 min.
Sliced and made sandwiches. Some of you guys from the East Coast might not like it, but we added Swiss cheese and regular hoagie style rolls. No rye bread for us!
I paired it with homemade macaroni salad.
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