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Sunny and 70. Beautiful day for some Pastrami and CB. And Pictures too.

alelover

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Put some brisket and pork loin in some cure last Saturday. Well since today is the nicest day of the year so far I will smoke the meat that I was going to smoke anyway. Quite the opposite of my smoke last week.



The Meat. It came from a cow.



Man that things fat.



Nothing a big knife can't handle. About 3 lbs trimmed brisket.



Pumped full of brine

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  • 1.5 C. Clean Water (such as spring water)
  • 1 TBS Tenderquick

  • 1 tsp Powdered Garlic
  • 1 TBS Brown Sugar
...and rubbed with some cure.

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[h3]Rub #1[/h3]
  • 2 tsp freshly ground black pepper
  • 2 tsp course ground coriander
  • 1 tsp onion powder
Mix the above rub; take out 2 tsp to mix with Rub #2.  Save remainder of Rub #1 for smoking day.
[h3]Rub #2[/h3]
  • 2 TBS Tenderquick
  • 1 Tbsp Brown Sugar
  • 1 tsp Paprika
  • 2 tsp Garlic Powder

  • 2 tsp Rub #1 from above
Put in fridge for 7 1/2 days turning once daily.



Sunday morning you sure look fine. I got Pastrami on my mind. Time to soak in cold water for about 2 hours to leech out the salt.



Let's make some rub while we wait.
  • Remaining Rub #1 from Day 1, almost 1 Tbsp
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 2 TBS crushed Coriander
  • 1 ½ TBS Juniper Berries crushed
  • 2 TBS Freshly Crushed Black Pepper




Pat the meat dry and apply the rub.



Now for some Canadian Bacon. Here is a pork loin. It came from a pig. I'm not going to make the same mistake I did last time. I am making over double what I did last time.



Did a dry cure on these.  Went in the fridge with the brisket for 7 1/2 days.

1 TBS Morton’s Tender Quick per pound of meat
½ tsp Brown Sugar per pound of meat
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Course Black Pepper



Off to the smoker we go after hittin' the cured loins with garlic powder, onion powder and fresh cracked black pepper.





Smoker's up to temp. Looking pretty even.



We'll be using hickory...



...and pecan today.



Been on the smoke for an hour now.



Just smokin' away.



Come back in few hours for the finish.

Thanks for tuning in.
 
Last edited:

SmokinAl

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Looks real good so far, let us know when intermission is over!

                                        
    
 

alelover

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Canadian Bacon off the smoker at 161. 6hours at 225. Probably slice it up tomorrow.



 

Bearcarver

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Looking good Scott---Great work!-------Can't wait for the sliced shots!!!!

Wow that really is a fat guy---The sliced picture looks like a huge slice of Belly Bacon!!!!

"I'll Be Back, so you can Make My Day!" 

Bear
 

alelover

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Pastrami off the smoker at 180. Smelling pretty awesome. Gonna let it rest an hour or so.



 It's been an hour.



Next. THE SLICER. BAHAHAHAHAHAHAHA!

 
Last edited:

alelover

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Slicing Time. Still warm but it's dinner time.



The fixins. Bread and kraut imported from Germany.



Reuben for the wife.



Pastrami and provolone for the daughter. She called it pastrami love.



And Dad gets the New Yorker. Pastrami, Swiss and Grey Poupon.





Thanks for watching.
 

Bearcarver

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Wow!!!

I was gonna say, "Give me one like Dad's", but I'd love all 3 of them !!!!!!!!!!

Double Wow !

Bear
 

rbranstner

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Oh man those sandwiches made me drool all over my keyboard. Darn you. Corned beef is on sale this week for $1.99lb so I am going to go stock up. I love Reuben sandwiches and I especially love this time of year when I can fill the freezer with corned beef. Great job!
 

SmokinAl

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Man o man it was worth the wait. That's some good looking sammies you got there Scott!   
 

beer-b-q

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That is some great looking Pastrami,  Those sammies look delicious...
 

chef willie

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Holy moley.....terrific job and some GREAT looking sammies...I'm with Bear, maybe a small one of each....No, a BIG Reuben and a small one of the others
 

Bearcarver

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Holy moley.....terrific job and some GREAT looking sammies...I'm with Bear, maybe a small one of each....No, a BIG Reuben and a small one of the others
That's not nice!  I don't like to show favoritism!

I'll take a big sammy of each!

Bear
 

alelover

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Thanks. But it's all your guys fault. Would never do this kind of thing without you guys and gals.
 

alelover

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Sliced up the Canadian Bacon. Yes I know it's pork but it all started in Beef so we'll go with that. Here's a pic of Pastrami the next day.



Now to slicing some CB.



Nice cross section.





Here are some slices.



Same slices. Different angle.



Canadian McKaisers for dinner last nite.



Sealed and ready for sub zero.



The End.
 

Bearcarver

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Knock it of Scott !!!!!!!!!!!

Every time I wipe my chin and keyboard off, you post more pictures !!!!!!

Bear
 

dirtworldmike

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Man!!  I'll tell you how good that looks.  It  just made me tear into the strami I did today that was resting in a cooler. I haaad planed to waite till tomorrow and slice it, but your Q set me off and I violated mine with a dull knife for a couple quick sammys...
   Thanks for the great Q.
 

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