I purchased 2 packages of beef cheeks from Wild Fork Foods at $5.98/lb. I received 6.12 lbs. of untrimmed cheeks. After trimming I was left with 4.25 lbs. of meat to cure. I used Meathead’s calculator to find it needed 8 days in the brine. Then I seasoned the meat with Meathead’s recipe and let it sit in the fridge for three days. Yesterday, I SVQ’d the pastrami. First, on the smoker until an internal temperature of 175F was reached. Then 4 hours in the sous vide at 190F. Sliced up the 2 lbs. of resulting cooked meat today and ate it for dinner.
trimming the meat
out of the cure and waiting to be seasoned
cooked product
Ìt’s all sliced, bagged, and on the scale.
We found a lot of hard interior fat that hadn’t rendered out. With a little trimming, it was truly ready to eat on some kosher-style rye from Kaufman’s in Skokie with Koop’s stone ground mustard. Sorry, no plated pics.
trimming the meat
out of the cure and waiting to be seasoned
cooked product
Ìt’s all sliced, bagged, and on the scale.
We found a lot of hard interior fat that hadn’t rendered out. With a little trimming, it was truly ready to eat on some kosher-style rye from Kaufman’s in Skokie with Koop’s stone ground mustard. Sorry, no plated pics.
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