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Hi all,

I am after some adeas, I have a lump of top/silver (can�t remember which) side in the fridge I need to do something with, I quite fancy doing some Pastrami, I haven�t got any cure 1 at the moment, I do have some of the all purpose curing salt from this site, could anyone suggest a Pastrami recipe using it?

Or if you have any other ideas for the meat I am open to suggestions?

Cheers

Craig

It would make a nice bresaola:

http://forum.sausagemaking.org/viewtopi ... t=bresaola

See Paul's recipe in post No 6.

Or Corned Beef

http://forum.sausagemaking.org/viewtopi ... orned+beef

John posts a dry cure recipe near the bottom of the page, which Oddley comments on, or Oddley's injection method can be found here
http://forum.sausagemaking.org/viewtopic.php?t=3297

Dave

Craig wrote:Hi all,

I am after some adeas, I have a lump of top/silver (can�t remember which) side in the fridge I need to do something with, I quite fancy doing some Pastrami, I haven�t got any cure 1 at the moment, I do have some of the all purpose curing salt from this site, could anyone suggest a Pastrami recipe using it?

Or if you have any other ideas for the meat I am open to suggestions?

Cheers

Craig

Yeah. I made some recently with all purpose curing salt, although from another supplier, but turned out fantastic and cured in only 15 days.

Here is the link I used and it was fine for me:

http://www.mortonsalt.com/recipes/Recip ... spx?RID=43

I just subtituted the tender quick for my own curing salts and did the rest the same.
I boiled the silverside at the end and that's all.

However, you can take the piece of silverside after curing and add more spices to it and wrap it tightly in 5 layers of silver foil with some smoked paprika on it and cook it in the oven slowly. This will cook it hard in the wrap and leave a nice smokey flavour through it.
This way is available to see on you tube under making pastrami.

http://www.youtube.com/watch?v=iXar4EcZGQE

this ol guy sounds really cool



http://bbq.about.com/od/rubrecipes/r/bl20223b.htm

http://cruftbox.com/blog/archives/001462.html

http://www.ehow.com/how_2053369_make-pastrami.html

http://www.foodnetwork.com/food/recipes ... 71,00.html




John

Craig:

i vote with Dave, the Bresaola is a real treat, slice reaaly thin and served with a drop of olive oil or a shave of parmesan. It keeps a long while, tastes fantastic and looks beautiful on the plate.

Thanks for the suggestions guys, i made some pastrami and some Bresaola, the only problem will be getting the conditions right for hanging it, will just have to hope for a cooler few weeks.

thanks again

Craig