I think I have a sickness...

[Smokin Soon]

Before I put the Anchiote in.

I like your spice mix pics, but it makes mine look so ghetto, yours are kind of artsy-fartsy!

[squirtthecat]

Suppose I'll get blamed for this addiction as well for getting CRG addicted to Sausage!!!

Yes, you will!

[squirtthecat]

Before I put the Anchiote in.

I like your spice mix pics, but it makes mine look so ghetto, yours are kind of artsy-fartsy!

:D

I dump them in that way so I can see what is in - and what I might have forgot..

[jiggerjams]

Nice start stc, can't wait till you cross the finish line in this one.

[NePaSmoKer]

Es un hombre enfermo

[OU812]

Thats a good lookin pile of meat, cant wait to see the finished product.

[rcger]

Squirrel, would you mind sharing the spice quantities you used per pound of backstrap?  I imagine you used 1 TBS of MTQ and 1 TBS of Brown Sugar per pound, but what about the others?  How long did you smoke and what flavor wood?  What IT did you take it to?  Thanks!

First up, Backstrap 'Pastrami'.

(cured like Canadian Bacon, with some Pastrami flavor elements)

MTQ
Coriander
Brown Sugar
Powdered Onion/Garlic
Black pepper



Rub a dub dub.




Times 4.

[KyNola]

I woule like to know the quantities too Squirrel! :D

[squirtthecat]

 ;D


I measured it the first time, then got tired of doing that and just eyeballed it.  (except for the MTQ - I measured that every time)

1 Tbsp Morton Tender Quick per pound
1/2 Tbsp dark brown sugar, packed per pound
1/2 Tbsp freshly ground Tellicherry pepper per pound
1 Tbsp ground coriander per pound
1 tsp granulated garlic powder per pound
1 tsp onion powder per pound


I haven't smoked them yet, they just went into that cure yesterday.  I'll smoke them next Sunday afternoon, after I rinse them off and put a coat of rub on them to rest overnight.

I'll probably use Hickory and take the backstraps to an IT of 151° or so. (unless anyone thinks otherwise - I've never smoked them before)

[rcger]

Pardon my ignorance, but will your "resting" rub be the same as the cure you used? 

[squirtthecat]

It could be, but I think I'm going to to do something a little different...

I've used this a couple times, and it really brings some flavor (and a bit of heat) to the pastrami.

(HOT) Dry rub.   Give 24 hours in a vacbag.

1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme


I probably won't have 24 hours to let it rest - so it will just be overnight.

[OU812]

I'll probably use Hickory and take the backstraps to an IT of 151° or so. (unless anyone thinks otherwise - I've never smoked them before)

I wouldnt take the backstraps over 145, I useuly pull them at 140 and after the rset they will hit 145.

[KyNola]

(HOT) Dry rub.   Give 24 hours in a vacbag.

1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme

Now THAT'S gonna bring some flavor and spice to the party!

[squirtthecat]

I'll probably use Hickory and take the backstraps to an IT of 151° or so. (unless anyone thinks otherwise - I've never smoked them before)

I wouldnt take the backstraps over 145, I useuly pull them at 140 and after the rset they will hit 145.

Good to know!  ~140° it is, and I'll wrap/cover them and rest in a cooler for a while.

Thanks Curt!

[squirtthecat]

(HOT) Dry rub.   Give 24 hours in a vacbag.

1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme

Now THAT'S gonna bring some flavor and spice to the party!

It does!   Looks wicked, too..

(from the last time I mixed it)




Oh, and I put a bit of shallot salt in it as well.   Maybe a teaspoon.