Shop bought salt beef is really expensive this time of the year for obvious reasons, well it is this part of the world being a popular Christmas dinner roast.
I bought one anyway because there are plenty on the shelves at the moment and I wanted to try my hand at pastrami.
The salt beef cut is topside or silverside the rear most top end of the animal behind the rump.
Slathered a 4lbs piece with ballpark mustard and covered with a lot of black pepper.
Smoked using charcoal and mesquite wood chips in the kettle for around 6 hours at 300F to an IT of 180 and into cambro (while the chuck finished cooking) then steamed to IT of 203F.
I made the pastrami specially for thinly sliced pieces to put on sammies.
Has been really good and will be smoking a lot more in the new year when the meat price drops drastically.
Does pastrami freeze well or how long would it keep if vacuum sealed and stored in a fridge?
I bought one anyway because there are plenty on the shelves at the moment and I wanted to try my hand at pastrami.
The salt beef cut is topside or silverside the rear most top end of the animal behind the rump.
Slathered a 4lbs piece with ballpark mustard and covered with a lot of black pepper.
Smoked using charcoal and mesquite wood chips in the kettle for around 6 hours at 300F to an IT of 180 and into cambro (while the chuck finished cooking) then steamed to IT of 203F.
I made the pastrami specially for thinly sliced pieces to put on sammies.
Has been really good and will be smoking a lot more in the new year when the meat price drops drastically.
Does pastrami freeze well or how long would it keep if vacuum sealed and stored in a fridge?
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