Here's the final result of my first pastrami ever! I had a lots of doubts durings the process,i was worried that i maybe did the cured part wrong,and worried that i didnt desalinated enough or didnt smoke it enough or too much. But at the first slice,all those doubts disappeared. My pastrami was a true succes!
Last edited by GutscranK; November 24, 2016, 12:21 PM.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Beautifully done! I did my first a few weeks ago myself with equal doubts and success! I fed a couple of Jewish foodie friends who have been to Katz's and they said it was every bit as good as that. I'm going to use my newfound knowledge and confidence to cure and smoke a ham next month, are you with me?
Here's the final result of my first pastrami ever! I had a lots of doubts durings the process,i was worry that i maybe did the cured part wrong,and worry that i didnt desalinated enough or didnt smoke it enough or too much. But at the first slice,all those doubts disappeared. My pastrami was a true succes!
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Rubens are wonderful, part of a really great reuben (besides the meat) is grilling the bread just so. Some people wash the sauerkraut, I don't as I do not buy canned as fresh is locally available in the greater Chicago area.
Comment