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Feb 2018: Prime Pastrami
Been busy at work and life so I haven’t been posting much. I wanted to share this prime Pastrami project I just finished… although it’s not in my belly yet in the form of a Ruben sandwich, which of course is the ultimate finish to a fine Pastrami .
If you have not...
I have been roasting my own coffee for a long time now. I use a modified bread maker and a heat gun in my shop, I use a window box fan to remove the chaff during roasting.
The bread maker is nice, it can do fairly large quantities: ~2lbs roasted.
That PR cut you got there is fabulous, my mouth is watering!
We used to have a restaurant near my work that would serve blackened PR sandies for lunch, we would never look at a menu.
Great job on the PR
Let us know how it turns out.
I like the Sriracha and honey combo, to add a salt/savory flavor try adding some soy sauce. I have made many a killer jerky batch with soy sauce alone.
Looks like your having fun!
That's great Gary, we do have a lot of fun here don't we! Sharing what we make with others is a simple joy, even the fails turn out to be success's in the long run. ;)
My wife used to say to me: "I cook and bake all the time, you don't see me taking pictures of MY food" LOL
Now she doesn't even comment or roll her eyes, I just laugh!
She thinks I'm weird... whats up with that?
Looks great Crazymoon, I love making this stuff, if you get the chance put some in a deep fryer, you'll love it.
Keep up the good work and happy new year!
That looks really good Adam.
I am going to try this, I have quite a bit of silver salmon I brought home from Alaska last September. I've already traditionally smoked a bit and it is delicious, but I have never tried the lox method.
Thanks for the idea and points to you my friend!
Merry Christmas
I love the formed bacon, cool idea with the layering. I have made it before and deep fryed it, then vac packed, turned out awesome, like bacon jerky.
Looking good Mo! keep up the good work!
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