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And another's "First Pastrami"...
And the beans, a version of Dutch's Wicked Baked Beans...ready for the smoker! -
And another's "First Pastrami"...
Didn't get much in the way of updates during the smoke, went long and I got drop-dead tired, Way too few pics... The pastrami, being sliced and ready for samviches....smoked beans coming up next - made with trimmings off the smoked ribs. Not the best picture...Maybe may camera is as tired as I am? -
pastdone.jpg
- ksmedic
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Experimental shaved pork loin
LOL, sounds like a deal to me! Still got a couple pounds in the freezer! -
And another's "First Pastrami"...
I did a fry test and really wasn't horribly salty, so I skipped the soaking to get started sooner. I figured with some sauted sauerkraut, provolone cheese on toasted rye, the little bit of salt wouldn't hurt. The rub is brown sugar, coarse ground coriander/whole peppercorns/garlic/paprika and... -
And another's "First Pastrami"...
- ksmedic
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And another's "First Pastrami"...
Decided to do a couple corned beef pastramis for a family dinner tomorrow night. Figured I'd smoke it tonight and slice it tomorrow and fix up some toasted rye sammies with provolone and sauerkraut. Or anyway they may want. Here's a pic of one of the pastramis rubbed and waiting on the... -
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- ksmedic
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Pastrubbed.jpg
- ksmedic
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- Album: And another's "First Pastrami"...
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Experimental shaved pork loin
Thanks for all the kind words. And if you read the intro to this I mixed/injected/rubbed alot of stuff on this baby... I still cannot describe the explosion of flavors. Every that has tried it simply raves about it. I think I can this experiment a success!!! -
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Experimental shaved pork loin
http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe -
Experimental shaved pork loin
I bought it, and it's worth it. And it's how I found this site so it's well worth it. There should be a link to it here somewhere. -
Experimental shaved pork loin
Used Jeff's rub straight from the recipe! Thanks all for the kind comments, I hope I can remember just what I did. This is easily the best shaved loin I have ever smoked!! Too many tastes going on to really identify one, hard to explain but everyone here just loved it! And with it and a... -
Experimental shaved pork loin
Well that bark has a bite! Awesome flavor, tender and juicy. We'll be doing this one again! Thanks to all, for all the great ideas on this site!!! -
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- ksmedic
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Experimental shaved pork loin
3 1/2 hours at 220-250 degrees to IT of 147 (wind/cold played havoc with smoker temp)...wrapped and put away to cool! Juice runs out of the pineapple chunks!
