Prime Pastrami From Scratch on the Smokin'-It #3

Discussion in 'Beef' started by dert, Sep 21, 2014.

  1. dert

    dert Master of the Pit

    Their fate...





     
    Last edited: Sep 22, 2014
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Now thats what I call a well stocked reefer!!
     
  3. dert

    dert Master of the Pit

    Picked up a new slicer today...




    Price tag said $279, I talked him down to $240...
     
    Last edited: Sep 25, 2014
  4. dert

    dert Master of the Pit

    Should work well for the pastrami (and bacon, jerky, turkey, pit beef, etc.)
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking machine. I am jealous.

    Disco
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Is that a 1612?
     
  7. dert

    dert Master of the Pit

    1712e

    Automatic...but the auto doesn't work...

    :(
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man you are going to love that slicer.

    Who needs auto.

    I have a 1612,   Hobart slicers will slice ANYTHING.
     
  9. dert

    dert Master of the Pit

    Found this at costco today:



    Thought it was a hell of a deal at $7.59, used the same ones at the master butchery school I attended...

    Then happened upon the Craig's list ad for the Hobart slicer!
     
    Last edited: Sep 25, 2014
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You should run out and bought a lotto ticket!
     
  11. dert

    dert Master of the Pit

    12 days in...when to smoke???
     
  12. dert

    dert Master of the Pit

    Probably early tomorrow morning...
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sweet.
     
  14. dert

    dert Master of the Pit

    Had to go back to my records to see how I did this...

    Pulled out of the brine:











     
    Last edited: Oct 4, 2014
  15. dert

    dert Master of the Pit

    You can see were it was touching the bucket and the oxygen permeated through creating that red color...or where it was touching the bucket and not allowing it to hit the oxygen...

    After exposure to air, it turned brown; so I think the latter!
     
    Last edited: Oct 5, 2014
  16. dert

    dert Master of the Pit

    Into some new clear water to cut the salt...



    Random shots from the brewery tonight...



     
  17. dert

    dert Master of the Pit

    I'll hit it with crushed coriander, black pepper, garlic and onion powder tonight and then start the smoke early tomorrow morning...
     
  18. dert

    dert Master of the Pit

    Made a spice blend with an ounce of coriander, two ounces of tillicherry peppercorns, onion powder and roasted garlic powder.







     
    Last edited: Oct 5, 2014
  19. dert

    dert Master of the Pit












     
  20. dert

    dert Master of the Pit

    Two handfuls of hickory and two of apple...


     

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