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Pastrami
Yes, a cure mix which I bought prepacked. Mix of regular salt and Nitrate.- PinkOstrich
- Post #3
- Forum: Beef
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Pastrami
So yesterday I started the process of brining a piece of beef silverside (I think top round is the nearest translation for people in the US) in preparation for making some pastrami. It's a 2lb joint so not huge. Into a food grade lidded bucket went the meat and the brine which consisted of...- PinkOstrich
- Thread
- Replies: 14
- Forum: Beef
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American rubs in the UK
At the end of the day, rubs are a blend of spices and a lot of rubs are very similar. I've not yet bought an off the shelf rub, I prefer to blend my own and experiment. The basic components always tend to be quite similar... Sea salt, black pepper and a sugar as a base, after that it's often...- PinkOstrich
- Post #6
- Forum: General Discussion
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Roll call!!!
Hey 😂 I had my first jab 7 weeks ago so 5 weeks to the second. things slowly getting back to normal here, hoping to get stateside next spring/ summer.- PinkOstrich
- Post #15
- Forum: Roll Call
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New Smoker from the UK
Thanks for the welcome guys. Look forward to talking further as I learn. Ive just made a salt beef cure in preparation for making pastrami in 4-5 days time. I‘ll keep you all informed 😀- PinkOstrich
- Post #7
- Forum: Roll Call
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New Smoker from the UK
Hi all, Im a new member from the U.K. I’ve owned a Weber Smokey Mountain for about 2 months. So far I’ve done 4-5 cooks on it. I’ve cooked chicken breasts, a couple of brisket flats, some beef ribs and a ham joint so far. My most recent purchase was a meat injector. I’m hoping to meet some new...- PinkOstrich
- Thread
- Replies: 15
- Forum: Roll Call
