Morning all. My first try with pastramis here.
I picked up two 4 - 4.5 lb corned beef and after soaking them in water in the fridge for 24 hours and changing the water occasionally, I cut off a strip and fried it up to check for salt.
Having passed the saltiness test, I rubbed them down with a mix of cracked peppercorns, coriander and juniper berries (sorry Rich but I save the gin for drinking
)
Waiting for the smoker to come up to temp and then tossing the 'stramis on using a mix of pecan and hickory.
As an aside, I am using the Royal Oak charcoal from Paraquay which I picked up accidently. I have been using the USA version cause it had been rated higher.
I have to tell you, although the ratings say the USA version has more larger pieces , I haven't found that to be the case. Looks like a good distibution of small, medium and large. They burned well in the charcoal chimney although it did take a few more sheets of newspaper to get them going. We will see how they burn.
I picked up two 4 - 4.5 lb corned beef and after soaking them in water in the fridge for 24 hours and changing the water occasionally, I cut off a strip and fried it up to check for salt.
Having passed the saltiness test, I rubbed them down with a mix of cracked peppercorns, coriander and juniper berries (sorry Rich but I save the gin for drinking
Waiting for the smoker to come up to temp and then tossing the 'stramis on using a mix of pecan and hickory.
As an aside, I am using the Royal Oak charcoal from Paraquay which I picked up accidently. I have been using the USA version cause it had been rated higher.
I have to tell you, although the ratings say the USA version has more larger pieces , I haven't found that to be the case. Looks like a good distibution of small, medium and large. They burned well in the charcoal chimney although it did take a few more sheets of newspaper to get them going. We will see how they burn.
