Quick question on Len poli's pastrami recipe

Air dried cured meat and salami recipes

Postby wheels » Mon Jan 21, 2013 3:46 pm

FWIW, at this late stage, I agree with Jim

Phil :D :D
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wheels
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Postby shanew » Mon Jan 21, 2013 5:51 pm

Cheers,
I'll knock it up tonight. I've made a note stating " Incase of death or Illness, Jim and Phil said it was fine! "

On a serious note, should non of Len's recipes with cure 1 or 2 be used as directed?
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Postby captain wassname » Mon Jan 21, 2013 6:03 pm

Brining can end up an educated guess in this case Im reasonably certain that you will end up with less than 170 ppm nitrite and more than 90 ppm.
I will be pleased if you could let us know how this turns out.
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Postby shanew » Mon Jan 21, 2013 7:46 pm

I'll stick some pictures up when done so if anyone picks up on this in the future they'll know if it's worth doing
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Postby shanew » Wed Feb 06, 2013 2:35 pm

It was a success.
Everyone who's tried it have asked for more.

After brining, had a little discolouring in a couple of spots but I wasn't concerned as it's been submerged all the time and had no unpleasant smell. these were simply trimmed
Image

after drying and coating it went into the smoker for a light smoke
Image

7hrs later....
Image
Image

after coating but before cooking, I trimed off around a pound and mixed 80/20 with belly pork and make some sausages.. these are excellent!

Image
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Postby captain wassname » Wed Feb 06, 2013 5:37 pm

Many thanks for posting your result,
nice job the sausages look the biz.Any chance of the recipe.

Jim
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Postby shanew » Wed Feb 06, 2013 8:56 pm

No problems Jim,
The recipe for the pastrami is linked in the first post. The sausage was simply the cured brisket with the coating on. I mixed 80% beef to 20% pork belly and minced through a fine plate. nothing extra was added
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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