Pastrami Stix

Started by NePaSmoKer, January 22, 2011, 08:05:33 AM

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KyNola

That pile of slices wouldn't have lasted 5 minutes if I were there!  Awesome looking Rick!

Mmmm, pastrami sticks. :P

NePaSmoKer

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.

KyNola

Damn your neighbor! >:(

:D :D :D

SouthernSmoked

go big or stay at home!!

Quote from: jiggerjams on January 24, 2011, 11:33:11 AM
Texas sized snack sticks  :D

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SouthernSmoked
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DTJ

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

squirtthecat

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.   

cobra6223

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 .

NePaSmoKer

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)

cobra6223

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

SnellySmokesEm

Rick - How close to pastrami does it taste?
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NePaSmoKer

Quote from: SnellySmokesEm on January 28, 2011, 07:15:21 AM
Rick - How close to pastrami does it taste?

like real strami  ;D

SnellySmokesEm

Now I'm drooling.  I would into stuffing just for those stix right there!
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Charbroil Red 4 Burner With Auto Clean
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SouthernSmoked

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!!

SouthernSmoked
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