Looks like it's Corned Beef Season again
Mmmmm... Corned Beef and Cabbage. Time to stock up 
.
.
0
-
The grocery store was stocking up yesterday and a big sale soon wahooooo :idea: 0 -
I really like Corned Beef.
If you have never cooked it in a crock pot or the oven give it a try.
Also Cabbage in the oven is great!0 -
I just asked my wife how she liked corned beef and cabbage. The look she gave me said it all... I guess I can find a restaurant that serves it... 0 -
I love it 0 -
I'm currently in the process of making some pastrami. The recipe I'm using calls for cold smoking followed by cooking sous vide. 0 -
Great guns that looks great and sounds simple! 0 -
GreatGuns wrote:For those of you with a smoker and a hankering for good homemade pastrami, pick-up one of those corned beef briskets in the brine while they're on sale. Remove it from the package and give it a fresh water rinse, pat it dry with paper towels, then put in on a rack for a few hours in the refrigerator and allow it to rest (it will release some more liquid). Rub it with your favorite pastrami spices (Kosher salt, smoked paprika, garlic powder, red pepper flakes, mustard seeds, whole and crushed coriander, whole and ground black pepper and brown sugar) and allow it to rest overnight in the refrigerator. Hot smoke it 3-4 hours (depending on size) at 300 degrees until fork tender, or go lower at 180 degrees and slower for 6-8 hours. It's a personal choice when it comes to smoking, as well as what fits your schedule.
Thanks Jim, added that to my recipe files. I'm new to the smoker thing. Any and all recipes appreciated. I will most definately try this one.
Thank you.0 -
GreatGuns wrote:0rangeD wrote:I'm currently in the process of making some pastrami. The recipe I'm using calls for cold smoking followed by cooking sous vide.
Interesting. Seems odd, as my sous vide experiences have all been low temperature for fish, eggs, terrines, mouses, etc. With both, cold smoking and low temperature "sealed vacuum pouch poaching" a slab of meat for pastrami, I would expect it to take about 10 hours. I must assume you're experimenting. What's your purpose and did you consider the textural bark that makes it pastrami? I don't believe you'll achieve any with cold smoking. I have a little portable wand type sous vide but use a Eurodib at home.
For me it's mostly just an excuse to try my cold smoking setup and the sous vide cooker. I assume the general idea behind doing it that way is to get it firm but tender while locking in the flavor. I'll find out how well it works in a few days.0 -
Today I tried Blarney Stone (Flat Cut) little tougher than the Reuben's (Point Cut). I think I'll stick with Point Cuts from now. I wonder what I'll find at Walmart? 0 -
My pastrami is done. I used this recipe.http://manvsmeat.com/blog/2013/9/2/pastrami
I need to make some adjustments to my cold smoking set up, but the results were good. It definitely tastes like pastrami and it's tender and juicy. I will use the same recipe again but with less spices for a simpler flavor.0 -
Got my roasts soaking in the brine! 0 -
GreatGuns wrote:For those of you with a smoker and a hankering for good homemade pastrami, pick-up one of those corned beef briskets in the brine while they're on sale. Remove it from the package and give it a fresh water rinse, pat it dry with paper towels, then put in on a rack for a few hours in the refrigerator and allow it to rest (it will release some more liquid). Rub it with your favorite pastrami spices (Kosher salt, smoked paprika, garlic powder, red pepper flakes, mustard seeds, whole and crushed coriander, whole and ground black pepper and brown sugar) and allow it to rest overnight in the refrigerator. Hot smoke it 3-4 hours (depending on size) at 300 degrees until fork tender, or go lower at 180 degrees and slower for 6-8 hours. It's a personal choice when it comes to smoking, as well as what fits your schedule.
That looks really good, I hope you cleaned under your fingernails when you washed your hands before you handled that brisket0
Please sign in to leave a comment.
Comments
12 comments