This was brought up in conversation while discussing what Pastrami method to use on
"Corned Beef" flat.
I used a 2.86 lb flat and soaked it for a day.
Trimmed what litle of the fat cap was there.
Dried it off and cut 1/4" strips against the grain until the piece i had left was the same length
as the ones I cut and then finished cutting them with the grain.
I used the dry rub that Hab's posted for his pastrami but cut the ingredients in half.
1 1/2 TBS Corrandier
1 TBS Black Peppercorn
1 TBS Yellow Mustard Seed
1/2 TBS White Peppercorn
1TBS Granulated Garlic
I course grind the ingredients
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12082.jpg)
Simmered it on the stove top with two cups of water
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12085.jpg)
This is half of the strips (across the grain)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12086.jpg)
Gave it a ride in the vac tumbler for 10 minutes
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12087.jpg)
The first batch I vac-injected I course grind a little black pepper when I laid them on the rack.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12089.jpg)
After I vac the second batch I poured out all the liquids and dragged the strips thru the left over seasoning.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12088.jpg)
I finished them off in the dehydrator and it took about 6 hrs.
The smell was great in the House.
The black pepper cross grain cut jerky
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12092.jpg)
The with the grain left over seasoning jerky
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Pastrami%20Jerky/SDC12093.jpg)
Nice! I have one languishing in the freezer... Hmmm.
Looks great CRG!
CRG
Looks great ;D
(http://i123.photobucket.com/albums/o290/stlthy1/smiles_419.gif)
It is very flavorful jerky.
I don't know if is "Pastrami" Jerky.
I am taking another flat and trying something different and will add some smoke to it this time.
Outstanding CRG! Guess what I came home from Sam's Club with tonight? 3 3.5-4 pound corned beef briskets. Wanna guess what one of them is going to wind up being? :D