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Pastrami From Scratch
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Sqwertz
Jul 9, 2020, 7:36:30 PM7/9/20
to
Seeing as how my, "From Scratch" photo essays have been such a hit
with the trolls and infidels....
A 5-pound brisket flat rubbed with coriander, cracked pepper,
granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
at 225F over mostly oak and pecan for 3.5 hours.
https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
after taking a little bit of fat off as a cooks treat (oh, fuck
yes!).
https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
room where it doesn't take up space in your kitchen.
https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
To be continued....
Does Pussy Katz have any inane comments about the wiring or hose
placements of my laundry facilities, or maybe the paint on the
walls? (minus 30 years of detergent splashes)
-sw
with the trolls and infidels....
A 5-pound brisket flat rubbed with coriander, cracked pepper,
granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
at 225F over mostly oak and pecan for 3.5 hours.
https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
after taking a little bit of fat off as a cooks treat (oh, fuck
yes!).
https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
room where it doesn't take up space in your kitchen.
https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
To be continued....
Does Pussy Katz have any inane comments about the wiring or hose
placements of my laundry facilities, or maybe the paint on the
walls? (minus 30 years of detergent splashes)
-sw
Sqwertz
Jul 9, 2020, 7:39:00 PM7/9/20
to
On Thu, 9 Jul 2020 18:36:23 -0500, Sqwertz wrote:
> Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
> after taking a little bit of fat off as a cooks treat (oh, fuck
> yes!).
Correction:
> Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
> after taking a little bit of fat off as a cooks treat (oh, fuck
> yes!).
https://i.postimg.cc/mrsCM6vp/Pastrami-Shrink-wrapped.jpg
-sw
itsjoan...@webtv.net
Jul 9, 2020, 7:50:36 PM7/9/20
to
On Thursday, July 9, 2020 at 6:36:30 PM UTC-5, Sqwertz wrote:
>
> Seeing as how my, "From Scratch" photo essays have been such a hit
> with the trolls and infidels....
>
> A 5-pound brisket flat rubbed with coriander, cracked pepper,
> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
> at 225F over mostly oak and pecan for 3.5 hours.
>
> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>
> Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
> after taking a little bit of fat off as a cooks treat (oh, fuck
> yes!).
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
> room where it doesn't take up space in your kitchen.
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> To be continued....
>
> -sw
>
> Seeing as how my, "From Scratch" photo essays have been such a hit
> with the trolls and infidels....
>
> A 5-pound brisket flat rubbed with coriander, cracked pepper,
> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
> at 225F over mostly oak and pecan for 3.5 hours.
>
> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>
> Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
> after taking a little bit of fat off as a cooks treat (oh, fuck
> yes!).
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
> room where it doesn't take up space in your kitchen.
>
> https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg
>
> To be continued....
>
>
Looking good.
Ed Pawlowski
Jul 9, 2020, 10:12:54 PM7/9/20
to
On 7/9/2020 7:36 PM, Sqwertz wrote:
> Seeing as how my, "From Scratch" photo essays have been such a hit
> with the trolls and infidels....
>
> A 5-pound brisket flat rubbed with coriander, cracked pepper,
> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
> at 225F over mostly oak and pecan for 3.5 hours.
>
> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>
Looks good enough to eat. Just can't beat home made.
> Seeing as how my, "From Scratch" photo essays have been such a hit
> with the trolls and infidels....
>
> A 5-pound brisket flat rubbed with coriander, cracked pepper,
> granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
> at 225F over mostly oak and pecan for 3.5 hours.
>
> https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
> https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg
>
Sqwertz
Jul 10, 2020, 12:56:21 AM7/10/20
to
resemble commercial pastrami. It's great - like Montreal Smoked Meat
- But not quite United States pastrami for some reason.
It must be the New Yawk humidity. Or perhaps Bruce can ejucuate us
on the proper additives.
-sw
Alex
Jul 10, 2020, 8:28:37 PM7/10/20
to
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