Yup :D
Here my mix.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00190.jpg)
Salt, 1/2 Tbs per lb of meat
SPC, 2.5 Tbs
Black pepper, 2Tbs
Coriander, 1.5 Tbs
Coriander seed, 1.5 Tbs
Cure #1, Just about 1/2 tsp
Brown sugar, 1 Tbs
Garlic powder, 1 Tbs
3/4 Cup water
Mix together good with the water, set aside so flavors come together.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00191.jpg)
Next 3 lbs of 80/20 GB....You can use any cut you like.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00192.jpg)
Mix the season with the meat real good.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00193.jpg)
Now here comes the part i hardly ever do. Put the mix in a zip lock and fridge for 1-2 days.....HUH ??? BUT BUT You say dont do this. Mix-stuff-smoke :D Ha yeah goes against my grain but trust me grasshopper :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00194.jpg)
Remember this is going to make the meat tight and will be hard (but not impossible) to stuff through a small tube. If needed you can add 1.5 Tbs of canola oil to the mix before stuffing. Also letting the mix come to room temp will help.
If you want to make more than the 3 lbs just add more dry in small adds at a time (less is better) Taste test add more if needed. Easier to add than to take out.
Only thing I see missing is a box with my address on it! Those are going to be awesome!
I'm guessing the 1-2 day wait is to allow the spices to marry with the meat to impart a better pastrami taste. Am I close Master?
I'm watching this! Portable Pastrami!
I'll bet they will be killer!
Would a bit more water at stuffing time be an alternative to canola oil to help re-loosen the meat mix?
I see you said 1/2 TBS salt per lb of meat.
Is the rest of the ingredients based on the 3 lbs of meat?
Quote from: classicrockgriller on January 22, 2011, 03:53:27 PM
I see you said 1/2 TBS salt per lb of meat.
Is the rest of the ingredients based on the 3 lbs of meat?
I think that is the "secret" part ;D
Quote from: Sailor on January 22, 2011, 04:23:48 PM
Quote from: classicrockgriller on January 22, 2011, 03:53:27 PM
I see you said 1/2 TBS salt per lb of meat.
Is the rest of the ingredients based on the 3 lbs of meat?
I think that is the "secret" part ;D
Hawg Dang! The Sausage Pusherman!
Quote from: classicrockgriller on January 22, 2011, 03:53:27 PM
I see you said 1/2 TBS salt per lb of meat.
Is the rest of the ingredients based on the 3 lbs of meat?
Yes
But i been known to throw a curve ball now and then :D :D
Quote from: NePaSmoKer on January 22, 2011, 04:42:07 PM
Quote from: classicrockgriller on January 22, 2011, 03:53:27 PM
I see you said 1/2 TBS salt per lb of meat.
Is the rest of the ingredients based on the 3 lbs of meat?
Yes
But i been known to throw a curve ball now and then :D :D
Well what good is the info if it ain't accurate?
geez! ;D
Whats SPC?
new here guys i understand all ingrediants except spc whats that .
I would guess 'Soy Protein Concentrate'.
More info here:
http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS
Thanks,
So much to learn and so little time :D
Pastrami is one of my favorites, If I could get that in a stick that would be awesome!!! Can't wait to see the next pics :)
Quote from: classicrockgriller on January 22, 2011, 04:47:32 PM
Quote from: NePaSmoKer on January 22, 2011, 04:42:07 PM
Quote from: classicrockgriller on January 22, 2011, 03:53:27 PM
I see you said 1/2 TBS salt per lb of meat.
Is the rest of the ingredients based on the 3 lbs of meat?
Yes
But i been known to throw a curve ball now and then :D :D
Well what good is the info if it ain't accurate?
geez! ;D
accurate to the T
:D
Cant wait any longer......Its time ;D
Bring the mix to room temp. Gotta do em today cuz big storm rolling in.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00237.jpg)
Interesting for sure.
Yeah and it taste like pastrami too ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00243.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00244.jpg)
Throw me something Mister! :D
Quote from: KyNola on January 24, 2011, 07:06:18 AM
Throw me something Mister! :D
I gotta eat me spinach to throw that far :D
Looks and sounds great. Thanks for sharing.
IT of sticks is 116*
PID at 140* into 1.5 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00250.jpg)
Looks like one of em fell off and landed on the rack. :D
Them pastrami sticks sound and look gooood.
Moat likely committed suicide. Took one for the team! :D
Quote from: OU812 on January 24, 2011, 08:51:00 AM
Looks like one of em fell off and landed on the rack. :D
Them pastrami sticks sound and look gooood.
That baby one was all i had left in the tube ;D
Quote from: NePaSmoKer on January 24, 2011, 09:33:39 AM
Quote from: OU812 on January 24, 2011, 08:51:00 AM
Looks like one of em fell off and landed on the rack. :D
Them pastrami sticks sound and look gooood.
That baby one was all i had left in the tube ;D
:D :D
Wonder how this would work in a 1 1/2 by 12 or a 3 x 20 casing.
Pastrami slices for a pizza.
Texas sized snack sticks :D
Got em done, even the dinky one for OU :D
Doing a 2 hour bloom.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00252.jpg)
Lookin gooooooooood!
That little guy is soooo cute. :D
Cut and paper bag time.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00255.jpg)
I really don't like you very much PusherMan. ;D
Cut one of them bad boys so I can dis-like you more.
The color is gorgeous.
Quote from: classicrockgriller on January 24, 2011, 04:39:58 PM
I really don't like you very much PusherMan. ;D
Cut one of them bad boys so I can dis-like you more.
The color is georgious.
:D :D :D
You
honk quack me up :D
Here is another stupid question from cobra the newbie......... PID 140 into 1.5 hrs ? Whats the PID ? Ok thats 2 questions
Quote from: cobra6223 on January 24, 2011, 09:21:25 PM
Here is another stupid question from cobra the newbie......... PID 140 into 1.5 hrs ? Whats the PID ? Ok thats 2 questions
No stupid questions here cobra. Below is the link for the PID, you can read how they operate.
http://www.auberins.com/index.php?main_page=index&cPath=14
I second what CRG said the color is beautiful. Not sure if it is on my end here but the color looks deeper (darker) than other posts I have seen you do.
Cheers to another successful smoke....ok and to dinkie too!
OK Nepa , I made the SS awjile back with no casing , that pastrami stix sound and look good , do ya think since I don't have a stuffer you mold that into a loaf pan to get a good square and then take it out of the pan and smoke/cook it ? Thanks sir , you've been a great help to me so far .
Quote from: jiggerjams on January 25, 2011, 10:40:32 AM
I second what CRG said the color is beautiful. Not sure if it is on my end here but the color looks deeper (darker) than other posts I have seen you do.
Cheers to another successful smoke....ok and to dinkie too!
Maybe 2 reasons which are on the AP10 Sensitive Information list :D
Quote from: cobra6223 on January 25, 2011, 12:22:59 PM
OK Nepa , I made the SS awjile back with no casing , that pastrami stix sound and look good , do ya think since I don't have a stuffer you mold that into a loaf pan to get a good square and then take it out of the pan and smoke/cook it ? Thanks sir , you've been a great help to me so far .
I think that would work, or even roll the meat to 1/4" thick and make pastrami jerky ;D
Quote from: NePaSmoKer on January 25, 2011, 12:48:54 PM
Quote from: cobra6223 on January 25, 2011, 12:22:59 PM
OK Nepa , I made the SS awjile back with no casing , that pastrami stix sound and look good , do ya think since I don't have a stuffer you mold that into a loaf pan to get a good square and then take it out of the pan and smoke/cook it ? Thanks sir , you've been a great help to me so far .
I think that would work, or even roll the meat to 1/4" thick and make pastrami jerky ;D
Shoot it out of a jerky gun and make flat or round jerky.
Bet that would be good.
Good thinkin' Sonny that would make good jerky.
Rick-
Maybe 2 reasons which are on the AP10 Sensitive Information list ....that must mean I have a chance ;D ;D
2 Vac bags and some dinky slices for snackin.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00265.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00263.jpg)
Them sure look gooood. ;D
Rick very good looking. Thanks for the close up pictures. Guys notice that Ricks sticks have a very even distribution on the fat. The fat at the edge of the casing is still in good shape. This means he did a very good job of temperature control. When you let it get too hot it will melt the fat near the edges. I know for experienced guys I am not saying anything new to but to new sausage makers this something you want to look for. Thanks Rick
KC
Those Pastrami sticks look awesome Nepas, Good Job :)
That pile of slices wouldn't have lasted 5 minutes if I were there! Awesome looking Rick!
Mmmm, pastrami sticks. :P
Quote from: KyNola on January 26, 2011, 06:45:16 AM
That pile of slices wouldn't have lasted 5 minutes if I were there! Awesome looking Rick!
Mmmm, pastrami sticks. :P
My neighbor came over, the slices be gone.
Damn your neighbor! >:(
:D :D :D
go big or stay at home!!
Quote from: jiggerjams on January 24, 2011, 11:33:11 AM
Texas sized snack sticks :D
Sent from my HTC Glacier using Tapatalk
I have thought of doing this before moreso as a hotdog rather than a snack stick. I have been out and had a reuben dog with kraut, swiss cheese, thousand island dressing on a "regular" hotdog, some even put shaved corned beef on top. My thought was to cure a corn beef and after the curing process grind and make into hotdog. Would like to hear some comments/suggestions on that route.
Thanks
Daryl
Quote from: DTJ on January 26, 2011, 10:05:18 AM
a reuben dog with kraut, swiss cheese, thousand island dressing on a "regular" hotdog, some even put shaved corned beef on top. My thought was to cure a corn beef and after the curing process grind and make into hotdog.
OH MY.
Nepa and all others
your recipe calls for the soy protein concentrate , I can find it all over online but what kind of sotres could I find it in , I called every thing from local butchers and meatmarkets to food coops, and health food places , I would like to make some on Wednesday as I have the weekend off to finish it , so online would be to slow . Thanks for all your help Tim .
Quote from: cobra6223 on January 26, 2011, 10:57:13 AM
Nepa and all others
your recipe calls for the soy protein concentrate , I can find it all over online but what kind of sotres could I find it in , I called every thing from local butchers and meatmarkets to food coops, and health food places , I would like to make some on Wednesday as I have the weekend off to finish it , so online would be to slow . Thanks for all your help Tim .
Tim
Do you have any places that make sausage close by?
Some of the places online can ship pretty fast.
Also you dont have to use SPC. Try non fat dry milk. 1.25oz to a 5 lbs batch of meat (bout 1/2 cup)
OK guys and gals
5# of pastrami meat just went to the fridge to be done on Saturday , dang it smells good already , once again THANKS for all your help each and every one of you , this is truly a great place to be . Thanks Tim
PS pics to follow I hope ;D
Rick - How close to pastrami does it taste?
Quote from: SnellySmokesEm on January 28, 2011, 07:15:21 AM
Rick - How close to pastrami does it taste?
like real strami ;D
Now I'm drooling. I would into stuffing just for those stix right there!
Quote from: SnellySmokesEm on January 28, 2011, 07:52:07 AM
Now I'm drooling. I would into stuffing just for those stix right there!
Don't do it Snelly! Don't do it!! Its the Most Addictive Drug you will ever try. Haven't stopped since mid Dec. I had to go out and purchase a new frig to store the sh#t.
THE BOXES GET BIGGER!!
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs754.ash1/164557_147448121980277_100001452716818_269178_66394_n.jpg)