Montreal smoked meat and Pastrami
08-22-2010, 02:02 PM
#1
Typical Buck
Thread Starter
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
Montreal smoked meat and Pastrami
A couple of eye of the rounds just out of the brine , they soaked for 10 days
Prepairing the coating, 50/50 pepper and coriander
grinding the spice coating
all done
coating applied to one , I left the other naked for Montreal smoked meat
in the smoker @130 for an hour then up to 225 until an internal of 165
just out of the smoker , going into the fridge for a cool down before slicing
slicing the Montreal smoked meat
slicing the pastrami
A little quality control check
Prepairing the coating, 50/50 pepper and coriander
grinding the spice coating
all done
coating applied to one , I left the other naked for Montreal smoked meat
in the smoker @130 for an hour then up to 225 until an internal of 165
just out of the smoker , going into the fridge for a cool down before slicing
slicing the Montreal smoked meat
slicing the pastrami
A little quality control check
08-24-2010, 06:53 PM
#3
Typical Buck
Thread Starter
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
make a brine of 1 cup coarse salt, 1 cup brown sugar, 1 tbs cure #1,1 tbs garlic granules, 1/4 cup pickling spice, 20 cups water. Inject brine into meat appro 10% by weight. pour the rest of the brine over the meat and keep submerged and refrigerated for 10 days.
