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  1. rob g

    Pastrami, 1st Attempt

    No, I didn't steam the slices. My first pastrami so I wasn't aware I needed to. Supper was the pastrami, smoked cheese, crackers and apple. It's still very tasty. I have an Ankarsrum mixer I use for making my bread. A different unit, the bowl turns while the kneading bar/roller stays...
  2. rob g

    Pastrami, 1st Attempt

    I finally got my pastrami sliced tonight after an afternoon in the fridge. The coriander flavor of the finish rub is fairly light. I used ground powder vs seeds. The pepper has a bite. I'm thinking the slices might be a bit dry. They bend without breaking though. The pecan chunks made a very...
  3. rob g

    Pastrami, 1st Attempt

    My meat has come out of the sous vide after 18-1/2 hours @ 155F. It's into the fridge to cool before slicing. It didn't get the full 24 hours because my Anova unit started acting strange. Random numbers were appearing on it and the screen was going black. I tried to unplug it and restart it but...
  4. rob g

    Pastrami, 1st Attempt

    About 5 hours @200F-215F with pecan chunks added for smoke. The meat came off at 248F. I figured 24 hours in the sous vide @155F will take care of the last 2 degrees lol. The finish rub might have been put on a little heavy as it was caking off a bit when I handled it. The best part was I was...
  5. rob g

    Tomahawk and Duck Fat Fried Shrooms/Carrots

    My wife screws up "perfect doneness" all the time. There can't be any "blood" in the meat or leaking onto the plate. Her meat usually gets a 10min head start. I'd love to try cooking one of those tomahawk sometime. Yours looks great!
  6. rob g

    Pastrami, 1st Attempt

    Got my flat washed and the finishing spices (Thirdeye recipe) applied. Into the fridge for two days before the smoker.
  7. rob g

    Pastrami, 1st Attempt

    My brisket has been curing for 9 days and I'm soon getting ready to wash the cure off. I've noticed the cure/ spices I put on the brisket are damp but no liquid in the bag. When I do bacon there is usually noticeable liquid in the bag. Is this normal? I used digging dog's calculator for my...
  8. rob g

    Pastrami, 1st Attempt

    I think I'll have to stick to the sous vide to finish it. The wife bought an instant pot a couple years ago and it's still in the box out in the garage. Too much invested in this to screw it up at the end with something I've no experience using.
  9. rob g

    Pastrami, 1st Attempt

    Thanks for the feedback guys. I much prefer to learn from other people's mistakes lol. Now I wish I had of cured the point too but it was tasty off the smoker. I'll try to remember to add some pics as I go.
  10. rob g

    Pastrami, 1st Attempt

    My first attempt at pastrami and I've got a brisket flat curing per SmokinAl recipe and process. The flat is about 6lb and ranges from 1" - 1-1/2" thick. I plan on using one of the pepper/coriander/garlic spice recipes others have posted here for the final rub. I plan on soaking the flat after...
    • rob g
    • Thread
    • Replies: 22
    • Forum: Beef
  11. rob g

    Instant temp

    I like my Thermoworks Smoke. It sits out in -20C for 10 hours with no issues. Used it for a couple years and finally had to change the batteries
  12. rob g

    Fermented Galic Honey

    Never seen this before. What is the point of this? Are you flavoring the honey, the garlic or both? Is the garlic meant to be eaten by itself or cooked into something. I could see using the garlic honey as a sweetener when cooking or when baking my bread. How much sugar is left in the honey by...
  13. rob g

    Brisket totally BUTCHERED!

    I just trimmed a 15lb brisket the other day. I separated the point and flat so I could make pastrami out of the flat. I weighed about 3.5 lb of fat (@ $4/lb) going in the garbage
  14. rob g

    How cold is too cold to cold smoke?

    When the temps are about freezing, or below, outside I have a lightbulb socket I plug into my extension cord and a 60w bulb to add a little warmth to the cabinet to help get the draft going. My pellet tray seems to raise the temp about 20F in my cabinet. I use a cheap tin box propane smoker for...
  15. rob g

    How should i layer wood chunks in a Big green egg type smoker?

    In my kamado I use about 4 pieces of 1*1-1/2*4 cherry plank I have cut up placed in to the charcoal. As the charcoal burns it lights up the wood pieces. I also use cookies of pear or apple limbs I've made with the bandsaw and just split them into pieces about 1/2 fist size and bury them in the...
  16. rob g

    Curing Salt and Jerky storage

    I usually vac pack my jerky in small batches when finished and toss them in the freezer until I want them.
  17. rob g

    Home vs. commercial jerky

    I've been vac packing my jerky into small quantities and storing it in the freezer. I just take out enough to eat up in a short period of time.
  18. rob g

    3D Printed Chef's Choice slicer "flap killer" modification

    I had a look under my slide table and the screws holding the plastic way are pretty fine. If they are screwed into a plastic boss I'm not sure I would want to remove them. Drilling a small hole into the upper part of the side of the slide table would give you a place for a small clip to catch in to
  19. rob g

    What is the best way to cut logs into rounds to turn into chunks?

    I have a 12" Metabo. It is worth fixing if I have to pay for parts.
  20. rob g

    What is the best way to cut logs into rounds to turn into chunks?

    That's exactly what I was talking about. The guard on my saw is now jammed and no longer works thanks to a similar incident. I haven't had the chance to pull it apart yet to see if it is permanent damage or hopefully just some small pieces of wood jammed.
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