Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on May 27, 2021, 09:15:21 AM

Title: The future
Post by: Blacklab on May 27, 2021, 09:15:21 AM: This has been in my fridge a solid month. Now it’s time for pastrami. Soaking in water for about 2-3 hrs. Refreshing water every hr. When done I’ll put my own personal rub on. Nothing special salt pepper garlic cayenne or chili flakes. Ground up Bay leaves and dried onion with a touch of brown sugar🤑🤑🤑😉🥃🇺🇸
Title: Re: The future
Post by: Dan-o on May 27, 2021, 10:09:51 AM: :drool: :drool:
Title: Re: The future
Post by: NRA4LIFE on May 27, 2021, 10:18:58 AM: Oh baby! Fire up the slicer. I have one last pack of moose pastrami in the freezer. Going to be a sad day when that is gone.

Where did you buy that brand? Looks like a very nice brisket.
Title: Re: The future
Post by: Blacklab on May 27, 2021, 10:48:05 AM: Cash & carry 17-18lbs.

NRA4life you know your meat :chuckle: Actually pleasantly surprised on how the slab looks😉🥃🇺🇸
Title: Re: The future
Post by: Stein on May 27, 2021, 10:52:04 AM: That's what I should have done, just finished off the last of a corned beef that was OK but pastrami would have been much better.
Title: Re: The future
Post by: Bigshooter on May 30, 2021, 07:16:27 PM: What internal temp do you cook it to?
Title: Re: The future
Post by: NRA4LIFE on May 30, 2021, 07:19:42 PM: I like 202.
Title: Re: The future
Post by: Bigshooter on May 30, 2021, 07:38:16 PM: Quote from: NRA4LIFE on May 30, 2021, 07:19:42 PM
I like 202.
Can you run it through a slicer at that temp? Maybe if I put it in the fridge overnight i can? I'm doing a couple this week and want sandwich meat.
Title: Re: The future
Post by: Blacklab on May 31, 2021, 10:09:02 AM: Well here it is. 14hrs @ 250 on the boss. Remembered pics after vac sealing. Turned out great. These are pics of point😉🥃🇺🇸
Title: Re: The future
Post by: NRA4LIFE on May 31, 2021, 10:31:23 AM: Bigshooter,

With all smoked/cooked meats destined for the slicer, I have found it helps a lot to let it sit in the fridge overnight and slice it cold. You can slice it very thin then too.

BL, nice job, that looks great!
Title: Re: The future
Post by: Blacklab on May 31, 2021, 11:56:24 AM: Yes slicing it the next day after it’s been refrigerated is key. I don’t use my electric slicer unless. I got a lot of meat. It’s such a pna to clean.

Thanks NRA😉🥃🇺🇸
Title: Re: The future
Post by: Bigshooter on June 02, 2021, 07:46:44 PM: Quote from: NRA4LIFE on May 31, 2021, 10:31:23 AM
Bigshooter,

With all smoked/cooked meats destined for the slicer, I have found it helps a lot to let it sit in the fridge overnight and slice it cold. You can slice it very thin then too.

BL, nice job, that looks great!

Thanks.