I recently started making pastrami using Habs recipe. Well I ended up bringing some to a Christmas party that one of the women in our church had. Wouldn't ya know it the next day two people at the party call within 15 mins of each other and asked if I would make them each one for their familys Christmas dinners. Like I don't have enough to do. Thanks guys! ;)
Gaberdeen
Success Has it's price! ;) :D ;D
It's sure fun though!
Mike
Must have been real good. I have the same problem only mine is smoked cheeses and pepperoni. Last year I may have done 50 pounds or so of cheese and an occasional pepperoni stick. So far this year I have done over 75 pounds of cheese and more on the way and probably 10-12 pepperoni stick. Not to mention my own goodies.
That is one of the hazards of sharing any smoked food that comes out of the Bradley. ;D
I'm glad they liked it.
Just pulled 3 briskets out of the fridge that i've had curing since friday. One question though, is it neccesary to develop a pedicele since a dry rub will be applied before smoking. Thanks for all the help, this is a wonderful forum.
Gaberdeen
You don't have to, but I find that if you let the pellicle form, the rub adheres much better. Also allowing the brisket to "rest" after taking them out of the cure, gives the cure more time to equally distribute throughout the meat. Once meat is removed from the cure osmosis is still occurring. Now I generally let my briskets air dry overnight.
Thanks for the reply Habs. I really appreciate the help. Just put 4 pastramis in the smoker this morning and as an extra treat I cured a duck breast along with the briskets. Hopefully it turns out as good.
Thanks again,
gaberdeen :D