Round 2 here I come. https://favchef.com/2021/jeff-campbell Appreciate your votes. Finally some warmer weather in Ohio so got the cabinet smoker out. Did 30 lbs of pastrami. I’ve brined my own before but this was corned beef from GFS. It was very well trimmed with almost zero waste in trimming and only $2.79 / lbs. I desalinated for 24 hours. Rub was the Katz clone on amazing ribs. Smoked hot and fast at 300F to 205F meat temp in about 6 1/2 hours. In the cooler for an hour and man this is the juiciest most tender I’ve done!! Serving some up we have rye chaffles with some spicy brown mustard layered with the fresh pastrami, fried cabbage, creamy dill havarti and sauce. Cabbage was seasoned with caraway, celery seed , cumin and a dash of nutmeg with vinegar. Sauce is a mix of sour cream, sugar free ketchup , dill relish and Worcestershire. Decided to finish the meal off with some keto “fried” pickles. Pickles are dried well , rolled in a 50/50 blend of almond flour and grated Parmesan , egg wash (2 eggs ,2T heavy cream) then back in the almond flour and Parmesan. Baked at 450F until browned. Could also do in air fryer.
