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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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Posted: Sun Oct 01, 23 7:18 am Post subject: Pastrami |
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Some quite good pastrami cooked yesterday.
A kilo of beef joint.
for the brine:
1 litre water
Curing salt according to packet instructions.
lots of flavourings allspice, onion powder, coriander, garlic powder, black pepper, bay leafs, cloves, cinnamon , brown sugar.
Plus of course liquid smoke.
boiled and cooled.
lots of brine injection (actually not quite enough, the cure missed about 5%)
Left in fridge for about 40 hours.
This time steamed in an instant pot on low steam, monitored by a meat probe. It was turned off when temperature hit 70c and continued to rise to 83, when it dipped to 75c I gave it another burst until the temperature started upwards again then turned off.
We then wandered out for a beach walk, on return it had dipped below 70c, 70c being the point where things start to melt down and had over 5 hours in the steamer.
Really quite a good result. Next time it might be a bit more salt and one more night in the brine. |
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dpack
Joined: 02 Jul 2005 Posts: 46218 Location: yes
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15972
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15972
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dpack
Joined: 02 Jul 2005 Posts: 46218 Location: yes
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Posted: Wed Oct 04, 23 9:28 am Post subject: |
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done lots of salmon
dry cure, salt sweet(dill and spices optional)
damp cure, add a bit of whisky to the above
hot or cold smoke, oak, fruitwood or for a different twist the more fragrant pines are interesting in a retsina sort of way
home made in a bucket with smoke in a bottle, is that not pretty much the same as the low-end commercial stuff?
a bbq with a lid, or scrapheap challenge, or basic bushcraft will provide a smoker
adjust fuel and air etc for the style you want
usually better than the top end commercial stuff
biggest criteria is fresh fish, salted before rigor is best, just after is ok
many days later on ice is not so good
fresh salted and frozen until required seems to work for hot smoked
ps "curing salt" is not something i ever use, sea salt and preferably superb sea salt works fine
many recipes use too much salt
chose a sweet you like, honey is pretty good with salmon, light cane sugar is better for herring
again do not use too much
depending on the size of fish/lumps dry cure 24 hrs to a week in a cold place(under 5C but frozen and cure while defrosting is fine)
exclude air from the curing fish, a vac packer is ideal for smallish amounts but a lid on a barrel of herring will work if you pack them tight
thinking of herring, the only wet cure fish i do is pickled herring, but that is rather different to wet cure for fake smoking
for a couple of salmon steaks, rub them with salt sweet spice, cure them a while
hot wok with rack and lid, spoonful of tea leaves, put fish on rack, pop lid on
hot smoked when it stops smoking(usually 5 to ten mins) |
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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dpack
Joined: 02 Jul 2005 Posts: 46218 Location: yes
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15972
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dpack
Joined: 02 Jul 2005 Posts: 46218 Location: yes
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15972
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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