NOW that I have your attention, here we go with the project ! !
the beef shoulder... a 17.36 lb beast,,, im mean chunk of meat
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02914_zpseb808520.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02914_zpseb808520.jpg.html)
out of the package with NO trimming
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02916_zps1a72e56d.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02916_zps1a72e56d.jpg.html)
cut into 1/4 still no trimming and a very lean piece with great marbling
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02917_zps0fa5dd47.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02917_zps0fa5dd47.jpg.html)
into the apple cider cure
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02918_zpsdd9461ae.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02918_zpsdd9461ae.jpg.html)
brine is :
1 gallon apple cider
3.6 oz ( by weight ) Prague powder
3 tbsp onion powder
3 tbsp garlic powder
3 tbsp black pepper
2 cup brown sugar
fresh out of the cure
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02922_zps9f2814d7.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02922_zps9f2814d7.jpg.html)
applied a med to heavy coat the pastrami rub then back in the fridge for 5 hours
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02923_zps8eb83a16.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02923_zps8eb83a16.jpg.html)
out of the fridge waiting to go in the smoker
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02924_zps13d741e5.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02924_zps13d741e5.jpg.html)
in the smoker with my new tappacue to monitor temps, i still have a few items to learn here as how to save the charts on the cook / smokes
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02925_zps1dc9449c.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02925_zps1dc9449c.jpg.html)
the tappecue at the bradley
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02926_zps418da88c.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02926_zps418da88c.jpg.html)
yeah yeah yeah,,, i know,, , show me show me.... well here we go again , a few slices to taste and i will no longer use brisket for my pastrami ! ! ! yes it is quite the best to date. and
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02927_zpse42d33c2.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02927_zpse42d33c2.jpg.html)
then on to the meat slicer to slice up the rest. the slicer is a beautiful machine ... puts my 7 inch to shame...
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02929_zpse4e59681.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02929_zpse4e59681.jpg.html)
tah da... all cut up
(http://i254.photobucket.com/albums/hh103/beefmann/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02931_zpsb987ef43.jpg) (http://s254.photobucket.com/user/beefmann/media/PASTRAMI%20PROJECT%20BEEF%20SHOULDER/DSC02931_zpsb987ef43.jpg.html)
all finished and very very delicious
Beefman great job on that will try this for sure thanks
Seemore
if you want the rub or more information let me know...
Beef
How long in the cure/brine?
from friday the 17th to thursday the 23
Looks fantastic! Bet it is as tasty as it looks. :)
Great job!
And the price was right!
yes I would like every thing Thanks
Seemore
What IT did you go to in the Bradley?
Looks fabulous, I'm liking this. What's your rub made of?
Quote from: KyNola on October 25, 2014, 07:14:54 AM
What IT did you go to in the Bradley?
smoker @ 225 F
pastrami pulled @ 150 F IT
Quote from: WoodlawnSmoker on October 25, 2014, 07:27:41 AM
Looks fabulous, I'm liking this. What's your rub made of?
PASTRAMI RUB:
4 TBSP PAPRIKA
4 TBSP GROUND MUSTARD
4 TBSP BROWN SUGAR
3 TBSP BLACK PEPPER
3 TBSP CHILI POWDER
3 TBSP MSG
2 TBSP SALT
2 TBSP GARLIC POWDER
2 TBSP ONION POWDER
2 TBSP WYLERS CHICKEN GRANULES
2 TBSP CELERY SALT
1 TBSP CAYENNE POWDER
1 TBSP CHIPOTLE CHILI POWDER
1 TBSP GROUND OREGANO
1 TBSP GROUND THYME
1 TBSP GROUND SAGE
FYI: with this rub a light coat seasons the meat,,, medium coat adds some spicy heat, and a medium heavy coat adds close to the right amount of spicy heat... you can adjust the amount of rub on the meat as you wish
Thanks for the recipe, I'm going to try this one. Is that an Omcan slicer? Probably not Omcan as they are a Canadian supplier, but is it Italian made? It looks very similar to my Omcan which is also a real quality unit.
Quote from: WoodlawnSmoker on October 25, 2014, 10:29:14 AM
Thanks for the recipe, I'm going to try this one. Is that an Omcan slicer? Probably not Omcan as they are a Canadian supplier, but is it Italian made? It looks very similar to my Omcan which is also a real quality unit.
actually the slicer is best choice 10 inch, it may be made by the same manufacturer
Quote from: beefmann on October 25, 2014, 08:06:57 AM
Quote from: KyNola on October 25, 2014, 07:14:54 AM
What IT did you go to in the Bradley?
smoker @ 225 F
pastrami pulled @ 150 F IT
Thank you sir. Looks really good!
Quote from: KyNola on October 25, 2014, 05:39:04 PM
Quote from: beefmann on October 25, 2014, 08:06:57 AM
Quote from: KyNola on October 25, 2014, 07:14:54 AM
What IT did you go to in the Bradley?
smoker @ 225 F
pastrami pulled @ 150 F IT
Thank you sir. Looks really good!
it is quite good, may take a couple of times to get the coating of the pastrami rub to your liking,,, for me its a medium / heavy coat,, so no meat is showing,,, and not caking.. enjoy