Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
4 posts • Page 1 of 1
I used CW`s directions for making our first Pastrami (I used an eye of the round roast.) giving it a good water bath for 8 hrs after the brine, smothering it in cracked pepper (no corriander) and letting it dry overnight in the fridge. Let it settle at room temperature whilst preheating the smoker to 140F. Smoked with hickory for 1:15, then into the Dutch oven to be slow cook at 200F until an IT of 165F was reached. The sample although dry went nicely with a glass of wine. In the fridge overnight wrapped in saran and sliced today. Two things surprised me when slicing: 1) the meat is quite iridescent, and 2) in the centre (Cdn sp, eh) there was an egg shaped spot for a number of slices. We hope the spot is fat. DW is making rye bread for sandwiches. Recently my smoked product has been dry so that will be my new focus - overcoming it. Must say I really enjoy my Bradley smoker, especially after the painful Masterbuilt propane that was frustrating in every way.
Shuswap, You will find that the white spot in the middle of your Pastrami is where the brine has not penetrated that area, it's no big deal just looks a bit weird. I have had the same thing happen when curing a Ham or Venison Pastrami, I use a brine pump and always give the meat a few extra squirts now.