Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 20130113100134.jpg

    20130113100134.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
  2. unionguynw

    Pastrami ?'s NOW WITH PICS!

    Here is this mornings update.  Rested in the fridge after cold smoking for 5 hours last night.  Let it sit at room temp for an hour then tossed it in the Traeger at 225.  I'm thinking I'll let it go to 195 as I would like to be able to slice it thin and not have it fall apart. More to come when...
  3. 20130113111009.jpg

    20130113111009.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  4. Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)

    Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)

  5. unionguynw

    Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)

    Safeway had buy one get one free on "round steak".  When I mentioned to the butcher that I was looking for some jerky meat he cut me 5lbs of the top round for the same price! Mixed up some brine Sliced it up I cut it at just over an 8th of an inch I drop my pieces into the brine one at...
  6. 20130112170355.jpg

    20130112170355.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
  7. 20130112165006.jpg

    20130112165006.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
  8. 20130112164713.jpg

    20130112164713.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
  9. 20130112163702.jpg

    20130112163702.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)
  10. unionguynw

    Pastrami ?'s NOW WITH PICS!

    Cheese is done and ready for its 2 week nap!
  11. 20130112212342.jpg

    20130112212342.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  12. unionguynw

    Pastrami ?'s NOW WITH PICS!

    OK, this thread is useless without pics so................ Here is the victim after soaking for a few hours Spices ground and mixed After a nice evoo rub and coated with the spice mix AMNPS loaded with hickory warming up for its performance Into the fridge smoker for its smoke...
  13. Pastrami ?'s NOW WITH PICS!

    Pastrami ?'s NOW WITH PICS!

  14. 20130112212010.jpg

    20130112212010.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  15. 20130112175750.jpg

    20130112175750.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  16. 20130112173819.jpg

    20130112173819.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  17. 20130112175418.jpg

    20130112175418.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  18. 20130112132907.jpg

    20130112132907.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  19. 20130112174930.jpg

    20130112174930.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Pastrami ?'s NOW WITH PICS!
  20. unionguynw

    Pastrami ?'s NOW WITH PICS!

    Thanks Kathryn! I googled "cold smoked pastrami" and found that some cold smoke and then steam. So I figured I'd be safe. I soaked it for 3 hours and then rubbed it with evoo. I then rubbed it with fresh ground pepper, coriander, mustard seed, ginger, garlic, onion, and a little kosher salt...
Top Bottom
Back
Clicky