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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: bilder on August 25, 2010, 04:46:46 PM

Title: My next victim...
Post by: bilder on August 25, 2010, 04:46:46 PM
Found these sirloin tips at Costco.  Even cheaper than butt.  :)

There are five tips per package.  Just the right size for curing.  Any suggestions on a recipe?

(http://a.imageshack.us/img691/5154/004rqe.jpg)
Title: Re: My next victim...
Post by: classicrockgriller on August 25, 2010, 04:51:12 PM
I like that .... "My Next Victim" ;D

Go get em' bilder!
Title: Re: My next victim...
Post by: beefmann on August 25, 2010, 05:19:24 PM
giggles as i pull out my  knives
Title: Re: My next victim...
Post by: FLBentRider on August 25, 2010, 07:55:17 PM
One word.

Pastrami.
Title: Re: My next victim...
Post by: HCAO on October 06, 2010, 10:00:22 AM
don't you need beef for pastrami?
Title: Re: My next victim...
Post by: Tenpoint5 on October 06, 2010, 10:02:06 AM
I am thinking Canadian Bacon or what the hey make Ham out of them.
Title: Re: My next victim...
Post by: FLBentRider on October 06, 2010, 10:33:48 AM
You can pastrami any cut of meat. Pastrami is more like a method and a flavor.

Turkey pastrami, for example.
Title: Re: My next victim...
Post by: Habanero Smoker on October 06, 2010, 02:00:47 PM
Pastrami is a generic term for any cured cooked meat that is highly seasoned. The curing process can be done with sodium nitrite or just salt. Then coated with a coarse rub that generally includes a lot of pepper and other bold flavors.
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