Smoked meats

[smokininthegarden]

I had way too much fun with the smoker today. On the left, a dry cured brisket pastrami. Center, a kielbasa style semi fermented salami. Right a coppa style ham.
All should be very good, can’t wait to try them.

Cal

 

[ronf]

I bet you'll have a lot more fun when you try them. Nice job.

 

[smokerjim]

Looks good.

 

[pushok2018]

Looks nice! I see you didn't use casing for you meats.... Wondering, what conditions do you use in your drying chamber? Also, how long did you cure them at this point?

 

[smokininthegarden]

pushok2018

The pastrami and the ham were made using a dry cure method. I rub seasoning/cure mixture into meat
then vac seal and let rest for 2 weeks in fridge. Then remove from vac bag and smoke. Very easy and
simple method, and IMHO produces a very nice product.

Cal

 

[crazymoon]

SITG, They are looking good !