Been all talk and no show lately.
There's a big smoking weekend coming up in December and I've been busy. I'm making pastrami again as that went over well last year. Planning to make Reuben egg rolls.
Got a 2# er just about done curing from a London Broil (top sirloin). I'll add my smoking photos in a few days.
We have monthly pool parties and I got the idea to make Reuben egg rolls for our November get together.
That means I need another batch of Pastrami. This one I took some photos to illustrate the easy process.
This one is just under 2# of bottom round.
I had to trim about 6 oz. of hard fat off one side.
Doing my typical 1% total salts in a dry brine/cure which worked out to 6.51 g salt and 2.17 g cure
I always pulverize my salt, cure, and spices (none this time) in the coffee grinder. There was a little coffee in the grinder so the rub got a little muddy
.
I don't have good luck with zipper top bags. Usually get a leaker.
I just put the vac sealer on pulse and drawn the air until the juice starts moving toward the sealer bar.
In about a week I'll open the bag, pat the meat down with pickling spice, reseal and let it cure for another week.
Here's the other batch that has been spice rubbed and will be ready for smoking on Wednesday.
Thanks for looking and check back later this week.
There's a big smoking weekend coming up in December and I've been busy. I'm making pastrami again as that went over well last year. Planning to make Reuben egg rolls.
Got a 2# er just about done curing from a London Broil (top sirloin). I'll add my smoking photos in a few days.
We have monthly pool parties and I got the idea to make Reuben egg rolls for our November get together.
That means I need another batch of Pastrami. This one I took some photos to illustrate the easy process.
This one is just under 2# of bottom round.
I had to trim about 6 oz. of hard fat off one side.
Doing my typical 1% total salts in a dry brine/cure which worked out to 6.51 g salt and 2.17 g cure
I always pulverize my salt, cure, and spices (none this time) in the coffee grinder. There was a little coffee in the grinder so the rub got a little muddy
.
I don't have good luck with zipper top bags. Usually get a leaker.
I just put the vac sealer on pulse and drawn the air until the juice starts moving toward the sealer bar.
In about a week I'll open the bag, pat the meat down with pickling spice, reseal and let it cure for another week.
Here's the other batch that has been spice rubbed and will be ready for smoking on Wednesday.
Thanks for looking and check back later this week.
