Pastrami Wurst With Swiss Cheese And Home-Made Buns
Posted: Wed Mar 20, 2013 02:16
Inspired by a recipe I found here: http://www.foodnetwork.com/recipes/adam ... index.html, I decided to modify it somewhat and make the following:
URL for original recipe: (www.foodnetwork.com/recipes/adam-gertle ... index.html)
Ingredients:
Beef, chuck, finely ground____________________________________________2268g
Ice cold water_______________________________________________10%____226g
Kosher salt__________________________________________________1.79%_39.4g
Dextrose____________________________________________________0.66%_15.0g
Pickling spices, finely ground in spice grinder________________________0.71%__16.1g
Brown sugar_________________________________________________0.81%__18.4g
Cure #1_____________________________________________________0.265%_6.0g
Garlic, dry, granulated__________________________________________0.48%__11.0g
Coriander, ground_____________________________________________0.418%__9.5g
Black pepper, medium grind______________________________________0.52%__11.8g
Juniper berries, finely ground_____________________________________0.09%___2.0g
Non-fat dry milk powder_________________________________________3.4%___76.7g
Sodium erythorbate____________________________________________0.055%__1.2g
Meat binder phosphates (I use triple phosphates from Butcher-Packer)____0.50%___11.3g
Swiss cheese, diced,____________________________________________20%___454g
Note: I used Sodium erythorbate because I didn't want to wait for the cure to work overnight. You may omit this if you can keep the mix overnight and smoke the next day.
Swiss cheese, 1 pound, diced to about 5.5mm:
Stuffed into removable cellulose casings:
I smoked these for 3 hours using pecan pellets in my Amazing smoker device while keeping the smoker at or below 60°F. They then went into a hot water bath at 155°F until the IMT hit 150 (took about 45 minutes). After peeling the cellulose casing off:
I decided to follow the recipe for the onion/caraway rye buns in the above mentioned link:
Quickly pan fried and on the bun, tastes really great:
http://www.foodnetwork.com/recipes/adam ... index.html
URL for original recipe: (www.foodnetwork.com/recipes/adam-gertle ... index.html)
Ingredients:
Beef, chuck, finely ground____________________________________________2268g
Ice cold water_______________________________________________10%____226g
Kosher salt__________________________________________________1.79%_39.4g
Dextrose____________________________________________________0.66%_15.0g
Pickling spices, finely ground in spice grinder________________________0.71%__16.1g
Brown sugar_________________________________________________0.81%__18.4g
Cure #1_____________________________________________________0.265%_6.0g
Garlic, dry, granulated__________________________________________0.48%__11.0g
Coriander, ground_____________________________________________0.418%__9.5g
Black pepper, medium grind______________________________________0.52%__11.8g
Juniper berries, finely ground_____________________________________0.09%___2.0g
Non-fat dry milk powder_________________________________________3.4%___76.7g
Sodium erythorbate____________________________________________0.055%__1.2g
Meat binder phosphates (I use triple phosphates from Butcher-Packer)____0.50%___11.3g
Swiss cheese, diced,____________________________________________20%___454g
Note: I used Sodium erythorbate because I didn't want to wait for the cure to work overnight. You may omit this if you can keep the mix overnight and smoke the next day.
Swiss cheese, 1 pound, diced to about 5.5mm:
Stuffed into removable cellulose casings:
I smoked these for 3 hours using pecan pellets in my Amazing smoker device while keeping the smoker at or below 60°F. They then went into a hot water bath at 155°F until the IMT hit 150 (took about 45 minutes). After peeling the cellulose casing off:
I decided to follow the recipe for the onion/caraway rye buns in the above mentioned link:
Quickly pan fried and on the bun, tastes really great:
http://www.foodnetwork.com/recipes/adam ... index.html