- 578 Posts. Joined 6/2009
- Location: Eugene, OR
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So here we are on Thursday, day 5 of my "great experiment" in making my first -ever- pastrami.
With regard to HOUNDS 51 thread and ERAIN's reply, here's a pic of the printing on the bags from my VacuSave with the Tilia name printed. These bags are from a bunch of rolls my in-laws gave us along with the sealer.
The flat has taken on a richer deeper mahogany color in the past 5 days. Very nice looking. I am really looking forward to this smoke! Been turning it everyday, sometimes twice. Same with the point I didn't get to smoke last weekend. Only 2 more days to go!
The point is looking very good in my house-rub. I think that it's gonna become some mighty fine burnt ends! Got several sauces I want to try during the "slathering-portion" of their smoke~ I'll decide then...
Shared my house-rub with a co-worker who made some ribs (again) this weekend in his BGE. They rubbed them with it and thought that by far they had been the best they'd had so far. Was it his cooking or my rub? Who knows........ but it's nice to know!
Anyway, at this point, thanks for checking out the running thread and waiting on Saturday!
This afternoon had to stop by the store to pick up some more ground coriander for tomorrow's rub. While I was there, got some Jewish Rye bread and sliced Swiss cheese.....looking forward to the sammies tomorrow already!
Made the rub for the pastrami tomorrow out of 9 spices, including ground coriander, cardamom, sweet paprika and CBP. Smells outstanding, and should do well during the smoke-
Tomorrow morning will rinse and do the pan test before rubbing the 'strami. If all is okay, rub that puppy then fire up the SnP for liftoff.
Once we settle in to proper temp, the meat goes on and the play-by-play begins....stay tuned!