Our local Shoprite advertised veal breasts for $.99lb. I had wondered for a while now what veal pastrami would be like so I figured I would give it a shot.
I made a batch of cure to inject it with.
Followed the methods on this site except for the final rub before smoking...
http://www.randyq.addr.com/recipes/pastrami.htm
The cure was
2C water
1T TQ
1T brown sugar
1t granulated garlic
Injected it with as much as I could and then rubbed down.
The rub
2T TQ
1T brown sugar
1T granulated garlic
1/2T paprika
1/2T black pepper
bit of coriander
few shakes of onion powder (didn't really measure the last few ingredients)
All was ground up, rubbed into the veal and wrapped for the night massaging occasionally.
24 hours later I took it out of the vacuum seal, rinsed and added a rub of black pepper, coriander and a touch of granulated garlic.
Into the smoker at 225 over oak and pecan until it hit 160. Spritzed with raspberry Snapple.
Allowed it to cool, wrapped in foil and back into the fridge until the next day.
Into a pot with an inverted strainer, covered and reheated for 2 hours with steam.
Very fatty so I pulled out the meaty bits and saved the scraps for the mule for dinner tonight (my dog).
When I had enough for a sandwich I piled the meat onto rye bread with some chipotle mustard, slice of provolone and slice of habanero jack cheese.
Almost forgot to get a final picture, had a few drinks and almost burnt the bread but it turned out great.
It had all that great pastrami flavor and just fell apart in your mouth, so very tender.
Made sure to save a chunk so I can try doing veal pastrami hash later on.
Thanks for looking.
I made a batch of cure to inject it with.
Followed the methods on this site except for the final rub before smoking...
http://www.randyq.addr.com/recipes/pastrami.htm
The cure was
2C water
1T TQ
1T brown sugar
1t granulated garlic
Injected it with as much as I could and then rubbed down.
The rub
2T TQ
1T brown sugar
1T granulated garlic
1/2T paprika
1/2T black pepper
bit of coriander
few shakes of onion powder (didn't really measure the last few ingredients)
All was ground up, rubbed into the veal and wrapped for the night massaging occasionally.
24 hours later I took it out of the vacuum seal, rinsed and added a rub of black pepper, coriander and a touch of granulated garlic.
Into the smoker at 225 over oak and pecan until it hit 160. Spritzed with raspberry Snapple.
Allowed it to cool, wrapped in foil and back into the fridge until the next day.
Into a pot with an inverted strainer, covered and reheated for 2 hours with steam.
Very fatty so I pulled out the meaty bits and saved the scraps for the mule for dinner tonight (my dog).
When I had enough for a sandwich I piled the meat onto rye bread with some chipotle mustard, slice of provolone and slice of habanero jack cheese.
Almost forgot to get a final picture, had a few drinks and almost burnt the bread but it turned out great.
It had all that great pastrami flavor and just fell apart in your mouth, so very tender.
Made sure to save a chunk so I can try doing veal pastrami hash later on.
Thanks for looking.
