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New from Oregon

post #1 of 14
Thread Starter 

I make my own bread, which includes a rustic rye bread made with 25% pumpernickel. I have been purchasing pastrami at the local store for pastrami on rye sandwiches (I love a great pastrami sandwiches). The pastrami is expensive and not that great. So, I decided to try making my own (I am new to curing meat). After searching on the web for recipes, I found two recipes that that I liked. One is beef rib pastrami and the other is salmon pastrami.

I live on the central coast of Oregon and have a special affinity for salmon, hence my interest in the salmon pastrami. I had an old Weber smoker for BBQ ribs and will be looking for a new smoker. Right now I am researching curing and smokers. I have found a lot of useful information on this website and think it is great.

 

Looking forward to getting to know you all and learning a lot with your help.

 

hugh

The Old Bread Maker Apprentice

post #2 of 14

texas.gif  Good evening, and welcome to the forum, from a cool East Texas. Lots of great people with tons of information on just about everything

 

 

            Gary

post #3 of 14
Welcome. I too am brand new to both the site and smoking. I just recieved my smoker in the mail today so keep an eye out for my review of my smoker. I bought a Masterbuilt 40 " gas smoker from Cabelas.
post #4 of 14

Welcome , Breadmaker , glad to have you and hope you decide to call this 'home' . :yahoo: Everyone here delights in passing along info. :biggrin: . So , pull up a chair , grab some Coffee.gif , and enjoy . . .

 

Have fun and . . .

post #5 of 14
Welcome Breadmaker! I reside in Cemteal
Oregon, but spent a good position of my life in Depoe Bay. This is a great site and there's a bunch a great information. Good luck with your pastrami there's a bunch if great recipes here!
post #6 of 14
Hello Breadmaker! Welcome to the site!
post #7 of 14

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #8 of 14

Welcome from another Oregonian.....I'm in the Willamette Valley. I've done pastrami but used a corned beef to start. Here's a start to finish post from a long time member, Smokin Al, that is very detailed for you to peruse. Your bread sound delish....recipes are appreciated if shared with other members (hint hint). Anyways..enjoy your time here

http://www.smokingmeatforums.com/t/104277/pastrami-from-the-begining-update-its-finally-done 

post #9 of 14

Welcome from Canada, Hugh.

 

canada-flag-14.gif

 

That salmon pastrami sounds great. Please do a post if you make it.

 

I also love making bread and I am looking forward to your posts. Remember, we love pictures.

 

Disco

post #10 of 14
Welcome.

Can't wait to find out more about that salmon pastrami.
post #11 of 14
Thread Starter 

Thanks for welcoming me to the website. It will be a while before I actually start curing. I have soooo much to learn first. Right now I am looking at videos on YouTube on equilibrium brining and curing in general. I find it much easier for me to learn when I can actually see how it is done.

 

For those that are interested in salmon pastrami, I have found the following webites–

 

http://www.chefsteps.com/activities/salmon-pastrami

 

http://1inthekitchen.wordpress.com/2011/02/22/how-to-make-salmon-pastrami/

 

http://frombellytobacon.com/2012/05/31/salmon-pastrami/

post #12 of 14
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Welcome from another Oregonian.....I'm in the Willamette Valley. I've done pastrami but used a corned beef to start. Here's a start to finish post from a long time member, Smokin Al, that is very detailed for you to peruse. Your bread sound delish....recipes are appreciated if shared with other members (hint hint). Anyways..enjoy your time here

http://www.smokingmeatforums.com/t/104277/pastrami-from-the-begining-update-its-finally-done 

My recipes are based on weight (grams), so you will have to weigh the ingredients. I also use a sourdough starter. I have recipes for rustic country bread, rustic sourdough bread and rustic rye sourdough. The first two rustic breads are made with organic wheat flour, whole hard red wheat berries, golden whole flax seed, honey and a starter. The rustic country bread is made with 20% organic red whole-wheat flour and a mild starter. The rustic sourdough bread is made with 20% organic white whole-wheat flour and a sourdough starter. And, the rustic rye sourdough is made with 20% organic pumpernickel flour, whole hard red wheat berries, golden whole flax seed, molasses, brown sugar, caraway seeds and a sourdough starter. 

 

The sourdough starter has to be feed regularly and the bread is made over a 4-5 day period. 

 

My bread recipes are Excel spreadsheets, so I will have to convert then to pdfs and attach them. I am happy to share them, but where would I post them? And, I would expect that there would be lots of questions. Is there an appropriate place for this type of discussion?

post #13 of 14
Quote:
Originally Posted by Old Bread Maker View Post
 

My recipes are based on weight (grams), so you will have to weigh the ingredients. I also use a sourdough starter. I have recipes for rustic country bread, rustic sourdough bread and rustic rye sourdough. The first two rustic breads are made with organic wheat flour, whole hard red wheat berries, golden whole flax seed, honey and a starter. The rustic country bread is made with 20% organic red whole-wheat flour and a mild starter. The rustic sourdough bread is made with 20% organic white whole-wheat flour and a sourdough starter. And, the rustic rye sourdough is made with 20% organic pumpernickel flour, whole hard red wheat berries, golden whole flax seed, molasses, brown sugar, caraway seeds and a sourdough starter. 

 

The sourdough starter has to be feed regularly and the bread is made over a 4-5 day period. 

 

My bread recipes are Excel spreadsheets, so I will have to convert then to pdfs and attach them. I am happy to share them, but where would I post them? And, I would expect that there would be lots of questions. Is there an appropriate place for this type of discussion?

sounds pretty involved...however, many might forgo the organics and proceed with the bread. There is a Recipe heading under the Forum toggle and bread is a distinct topic....Thx

post #14 of 14
Hey Hugh

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
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