well i documented the entire process of my throwdown entry for july for the purpose of a later thread. so here it is.
Pastrami
1 large round end from a beef angus eye of round.
Brine.
1/4 tsp lem cure (pink)
2 tsp pickeling spice
1 tsp paprikia
8 allspice crushed
4 cloves chopped fresh garlic
1 1/2 tsp fresh ground black peppercorns
1 tsp crushed red pepper
3 whole bay leaves
1 cup sea salt
1/2 cup sugar
Mixed this with 2 quarts of water and boiled. Cooled and placed the beef in a gallon ziplock with brine. Refridgerated for 2 1/2 weeks. Rotated bag every few days.
Canadian bacon ham.
1/2 pork lion cut in to two sections.
1 cup brown sugar
3/4 cup white sugar
1/2 cup sea salt
1/2 tsp corse groung black peppercorns
c cloves garlic chopped
1 tsp hickory J&D's bacon salt
6 allspice crushed
1/2 tsp lem cure (pink)
the pastrami was soaked in cold water after the salt brine. was coated in a mix of mustard seed, ground black peppercorns, crushed bayleaf, garlic salt before the smoke. turkey breast was marinated 3 days in a lemon pepper marinade before the fire too. After they cured for the 2 1/2 weeks i smoked them on my homeade UDS (ugly drum smoker) i built from a weber lid and grates and a 55 gal drum.
Then they were chilled in the fridge for the slicing.
Pastrami
1 large round end from a beef angus eye of round.
Brine.
1/4 tsp lem cure (pink)
2 tsp pickeling spice
1 tsp paprikia
8 allspice crushed
4 cloves chopped fresh garlic
1 1/2 tsp fresh ground black peppercorns
1 tsp crushed red pepper
3 whole bay leaves
1 cup sea salt
1/2 cup sugar
Mixed this with 2 quarts of water and boiled. Cooled and placed the beef in a gallon ziplock with brine. Refridgerated for 2 1/2 weeks. Rotated bag every few days.
Canadian bacon ham.
1/2 pork lion cut in to two sections.
1 cup brown sugar
3/4 cup white sugar
1/2 cup sea salt
1/2 tsp corse groung black peppercorns
c cloves garlic chopped
1 tsp hickory J&D's bacon salt
6 allspice crushed
1/2 tsp lem cure (pink)
the pastrami was soaked in cold water after the salt brine. was coated in a mix of mustard seed, ground black peppercorns, crushed bayleaf, garlic salt before the smoke. turkey breast was marinated 3 days in a lemon pepper marinade before the fire too. After they cured for the 2 1/2 weeks i smoked them on my homeade UDS (ugly drum smoker) i built from a weber lid and grates and a 55 gal drum.
Then they were chilled in the fridge for the slicing.
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