LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 13, 2012 8:38:58 GMT -6
And so it begins......... The making of the pastrami I was supposed to start last weekend. I made the brine this morning for the brisket to soak in for about the next week. Just the smell of the brine tells me this should be a really good! The dry ingredients and a head of chopped smushed garlic for the brine. Simmered and steeping until it cools. More pictures and updates as they happen.
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Oct 14, 2012 10:24:27 GMT -6
I think you might put Dorignac's pastrami to shame. I fact I know you will. I'll trade some pear wood for a 1/4lb Nate -JimZ
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 14, 2012 15:37:34 GMT -6
While trimming away some fat I decided to separate the point from the flat of the whole packer brisket. I'm going to just brine the point(the smaller portion)and make corned beef with that and then the flat will be made into pastrami. I got both pieces of meat brining in the same solution. I used chop sticks to allow for the easy flow of the brine between the pieces of meat. I placed an upside down Corelle dish with a ziplock bag of water to weight the meat down to make sure all of it is submerged. Now to wait about a week before a good heavy rub of spicy goodness, wait another day and then to the smoker.
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 15, 2012 6:59:06 GMT -6
I think you might put Dorignac's pastrami to shame. I fact I know you will. I'll trade some pear wood for a 1/4lb Nate -JimZ I don't know about that Jim. They have a pretty darn good pastrami. I'll swap with you but I want to make sure it's good before committing to that. ;D
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Oct 15, 2012 8:16:24 GMT -6
Awesome. I'm itching to make some pretty quick here. I have enough friend that want some that I might make 2 briskets. Thinking about just getting flats for it.
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 15, 2012 11:36:46 GMT -6
I have the brining brisket in my fridge here at work because of the space required for it. I just took a look at it and it's smelling fantastic! I can see that the meat is actually aborbing a good bit of liquid as it soaks in the brine. I can't wait!
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Oct 16, 2012 10:03:59 GMT -6
I love the smell of corned beef (or pastrami) brine!
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 20, 2012 5:51:55 GMT -6
Last night I made the dry rub mixture of spices using toasted and fresh ground coriander and black peppercorns for the brisket which will get rubbed down nicely and liberally. Yesterday evening made it six and a half days the brisket was sitting in the brine. I took it out of the brine and rinsed it off well and then put it to soak overnight in fresh water to remove excess salinity. This morning I rubbed it down liberally with the dry rub mixture of spices and wrapped in plastic wrap until tomorrow morning. I decided to cut it in two to allow for maximum smoke absorption and easier handling. Out of the brine after an initial quick rinse Rubbed and waiting for tomorrow morning. Smelling fantastic!
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Oct 20, 2012 8:30:51 GMT -6
I almost fainted Nate. Your killing me ;D-JimZ
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 21, 2012 10:34:37 GMT -6
Today the meat finally goes to the smoker. I decided to use my Smokin' Tex and big chunks of apple wood for smoke. Here they are after sitting in the fridge all rubbed up and wrapped in plastic wrap since yesterday morning. If only there was an air freshener that smelled this good! In the smoker
|
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Oct 21, 2012 19:25:31 GMT -6
Awesome
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 22, 2012 5:42:08 GMT -6
When it reached the temperature of 195* I took it inside and wrapped it in plastic wrap allowed it to cool and put it in the refrigerator until this eveninng when I will warm and slice it. I had to use considerable restraint to keep from cutting a small chunk off of it last night.
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Oct 22, 2012 5:47:06 GMT -6
I've always pulled mine at 165. Can't wait to see it sliced.
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 23, 2012 8:22:55 GMT -6
I know I said I was going to slice and steam the pastrami last night but after work I went and did some shopping for a new television for the den. When I got home I wasn't hungry nor did I feel like messing with the pastrami so this morning I cut a few slices (cold)to test it and have something to update with. All I can say right now is WOW!!!!! Excellent flavor! It's got a good sopiciness to it and the smoke is maybe a tab bit more than it should have but when warmed(steamed)it should mellow out.
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 23, 2012 20:43:31 GMT -6
Tonight I sliced up one of the pastrami and steamed some in the rice cooker. Kind of in a hurry to eat because I was the only one available to watch my Granddaughter while her mom and dad went to dinner for their anniversary. I didn't get to take the time to make the sandwich I really wanted to but it was still darn good. Pastrami on Jewish Rye with a spicy Polish mustard and a couple of pickled Mirlton spears. Oh, and only ONE cold Abita Fall Fest. I should have waited for it to steam a bit longer but it was still pretty good! I guess I'll have to eat another one fixed the right way another time. Poor me.
|
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Oct 29, 2012 11:29:02 GMT -6
Home run there Caj. If I knew what the points were for I'd be giving you some for this!
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 31, 2012 6:22:03 GMT -6
Home run there Caj. If I knew what the points were for I'd be giving you some for this! Vin, I guess you're talking about the Exalt and Smite. If you like something someone posts you can Exalt them and they get a oint. If you disagree withtheir post you can smite them. That is rarely ever used. Sort of a slap in the face. The points aren't really used for anything other than to show that other members like what you post. For example: a nicely cooked meal or a good recipe. Pretty neat to show you support a fellow member. You can only use the exalt button once per hour. If you like more than one thing, you need to wait ubtil one hour passes after exalting something. Thanks BTW!!!
|
|