did another pastarmi
the briskets trimmed
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02371.jpg)
with the seasoning cure
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02372.jpg)
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02373.jpg)
added a rub of pepper, paprika and ground mustard on the 3rd day of 7 curing
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02375.jpg)
rinsed on the last day and soaked in orange soda
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02374.jpg)
out of the fridge bringing to room temp for 1 hour
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02376.jpg)
in the smoker and smoked with misquete, hickory and maple for 3 hr 20 min
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02377.jpg)
out of the smoker after a total 14 hours of smoking/ cooking
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02378.jpg)
then let cool and in the fridge over night
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02378.jpg)
yeah yeah i know i know ,, where is the money shot.. well... here you go,,,, this is what i found in the morning,,, nothing but crumbs... sighs,, after all that work ,,,time,,, effort i did not get any
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02379.jpg)
well...
lets see
hummmm
(http://i254.photobucket.com/albums/hh103/beefmann/Pastarmi%20II/DSC02380.jpg)
gotcha
Nice job Beef! ;D
Nice job. Those turned out great :)
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I'd be happy with just those crumbs,lol.Terrific Looking.
Now that is a load of great looking pastrami!
Nice load of meat ;)
What a nice batch of Pastrami
Quote from: slowpoke on April 22, 2012, 05:42:37 AM
I'd be happy with just those crumbs,lol.Terrific Looking.
I was thinking the same thing.
Those crumbs sure look tastey.
Don
Looks good! What does the orange soda do for it? And does it have any hint of orange taste? Tks!
WOW - what an awesome job.
Quote from: SiFumar on April 26, 2012, 07:15:26 PM
Looks good! What does the orange soda do for it? And does it have any hint of orange taste? Tks!
that it does and adds some juice back into the meat before smoking and cooking
DANG that looks good, as always I have to ask if the recipe is available? Thanks Tim
Tks beefmann! Sounds like something to try.
Quote from: cobra6223 on April 27, 2012, 03:37:32 PM
DANG that looks good, as always I have to ask if the recipe is available? Thanks Tim
the cure
1/2 tbsp Mortons Tender quick per lb
1/2 tbsp paprika per lb
1/2 tbsp brown sugar lb
1/2 tbsp ground black pepper per lb
1 tsp onion powder per lb
1 tsp garlic powder per lb
remove the ball from the flap of the brisket and trim away excess fat, 1/4 inch or less then apply 1/2 of the cure over the brisket, and place in fridge turning every 12 hours, after 2 days apply other 1/2 of the cure and continue turning every 12 hours for another 4 days and apply rub
Rub
1/2 tbsp black pepper per lb
1/2 tbsp granulated garlic
1/2 tbsp ground mustard
apply rub over cure and let stand in fridg 12 hours, night before smoke pour in orange soda ( or your favorite beverage ) over the brisket and let stand in fridge over night and smoke with hickory, misquette and maple of you have them for 3 hr 20 minute , Box tenp at 225 till an it of 190- 195
enjoy