www.sausagemaking.org

Posted: **Thu Jun 05, 2008 5:48 pm**

Any comments of this pastrami recipe. VIDEO.
As a person without a smoker I think I will try this next week on the piece of silverside I have curing in the bottom of the fridge which I was going to use for corned beef.

http://video.about.com/americanfood/Hom ... strami.htm

Posted: **Thu Jun 05, 2008 5:53 pm**

Sounds good, but I'd try and cut down on the ï¿½50 worth of foil :lol:

Dave

Posted: **Thu Jun 05, 2008 6:02 pm**

Posted: **Thu Jun 05, 2008 6:14 pm**

That looks worth a try. I've got two pieces of corned beef curing atm. As Dave says, I think 2-3 layers of foil would be enough to seal the meat while cooking. Nice find johnfb.

Posted: **Thu Jun 05, 2008 6:18 pm**

Yeah, I am inclined to agree.
I am going to make this and I will let you know how I got on. Should be ready to cook on 14th June as the curing will be complete then.
Hopefully I will remember to take some photos.Ideal for those of us without a smoker.

Posted: **Thu Jun 05, 2008 6:26 pm**

If those excessive layers are there to protect the meat from too much direct heat you could wrap it in one layer of foil, wrap that in banana leaves or newspaper (whichever is most convenient

) and pop the whole lot in a roasting bag. Or some combination of the above.

Dave

Posted: **Thu Jun 05, 2008 7:17 pm**

conversion rate for five hours low roasting
240 degrees Fahrenheit = 115.555556 degrees Celsius

conversion table

Also, wanted to post this video for making salt / corned beef espically for Oddley as I know he loves the dunk and see approach to curing.
:lol:

some good video recipes on here though

http://www.videojug.com/film/how-to-make-salt-beef-2

Posted: **Fri Jun 13, 2008 3:26 pm**

Some pics of the beef being prepared for cooking

The virgin piece of eye of the round, from the nice part of the silverside / briskit

Inital coating of curing salts and spices going on

In its wrapping ready for the fridge

Finished curing and covered in the spices ready for roasting

Getting ready for the oven

Wrapped in 3 layers of foil, and going in for slow roast at 100dg for 5 hours.

Pics to follow ofthe finished product tomorrow...mmmmmmmm

Posted: **Fri Jun 13, 2008 4:38 pm**

Cheapskate, where's the other 12 layers of foil :lol:

or are you saving those for the Turkey in December...

Posted: **Fri Jun 13, 2008 6:03 pm**

Thinking about my carbon footprint :lol:

Posted: **Fri Jun 13, 2008 7:04 pm**

Maybe you need some herbal extracts to make the foil last longer

Posted: **Fri Jun 13, 2008 7:19 pm**

Comments on the finished product

I let it cook for 4.5 hours at 115 deg.
On opening the foil there was a wonderful spicy smell but I noticed the meat had shrunk quite a bit, as usual.
Anyway I tasted it and it was wonderfully spiced. The smoked paprika didn't infuse huge flavour but it is there in the background and the cracked pepper and corriander left the meat coated with a nice spicey heat.
I am very happy with the result and got a lovely suprise when there was a pool of fab spiced pastrami flavoured gravy left in the foil. The gravy is really nice and tasted a little like chinese hot and sour soup.

All in all a good experiment and I will make my pastrami this way from now on.
I will let it cold and slice on the slicer.

Just out of the oven

Posted: **Fri Jun 13, 2008 7:57 pm**

saucisson wrote:Maybe you need some herbal extracts to make the foil last longer