Made Me Some Pastrami

Made Me Some Pastrami

Postby SmokenDevo » Wed Sep 21, 2011 3:25 pm

Two sirlon tip roast's
Image

Coming out of the wet brine after five days. Thats the outside of the garlic floating around in case your wondering.
Image

My fancy dancy coffee/spice grinder I got from canadain tire with their canadain tire money
Image

For my friends that don't know canadain tire will give back bonus money on your prurchase. You save it up buy what you want with it. It is always fun watching the casher count out a 30 to 40 dollar purchase with the 5, 10 and 25cent bonous money
Image

Spices all ground up
Image

All rubbed down and ready to spend the night in the fridge till it gets smoked.
Image

Stalled out at 154*F IT. Looking for 160*- 165* IT
Dang I hate this part

Image

Out of the smoker and all sliced up.
One of the pieces I tasted was a bit spicy but that was near the top where all the pepper was
I'm very happy with it.

All cut up and going to be Vac sealed
Image
SmokenDevo
Registered Member
 
Posts: 30
Joined: Mon Apr 11, 2011 7:16 am

Postby solaryellow » Wed Sep 21, 2011 4:49 pm

Very nice! I started using sirloin tip roast as well for pastrami a few months back and love it.
solaryellow
Registered Member
 
Posts: 161
Joined: Sun Feb 27, 2011 3:05 pm
Location: Winston-Salem, NC, US


Return to Smoking and Barbecuing

Who is online

Users browsing this forum: No registered users and 1 guest