Corned beef.

[Gax]

No worries mate. I've always used no2. Excited to see your result. :)

 

[hop-a-long]

Here's one I learned from a Navy chef:

Fry off 1 finely chopped red union and 2 finely chopped cloves of garlic.
Fry until tender.
Add 2 tablespoons of Sambal Badjak Extra Hot.
Fry for another two minutes.
Add 1 tin of corned beef and break it up completely.
Fry for another 10 minutes.
Great when eaten directly, but even better the next day (both hot or cold)

 

[dad_of_jon]

I do think too much of anything isn't a good idea...take our milkman for instance. He ate 12 to 15 rashers of bacon every day. He is dead.

but did he wash it down with a bottle of scotch each day?

 

[Clint]

Didn't drink at all.

 

[MashBag]

Juniper Berry (crushed) - 5
White sugar - 20g
Salt - 80g (I use Maldon Sea salt - this measure could be different and fiddly with other salts)
Sodium Nitrate - 10g

Bring 70-100ml of water to a boil then add the juniper and dissolve the above, then allow to cool completely before proceeding.

It's on. And looking and smelling good.
Just a qq in 100 ml all the salts didn't fully dissolve. No matter all went on. Just checking the numbers...

Will keep you posted.

 

[foxy]

No worries mate. I've always used no2. Excited to see your result. :)

There are two types of number two cure the ratio of the sodium nitrite are different. I have number1 cure for the bacon and it was the same for that, different ratios of sodium nitrite. One had 2% the other 6.25%

 

[Gax]

It's on. And looking and smelling good.
Just a qq in 100 ml all the salts didn't fully dissolve. No matter all went on. Just checking the numbers...

Will keep you posted.

Yeah mate. It doesn't really matter if everything dissolved fully. It's easier to vac in slurry form. Mucho excited. :)

 

[MashBag]

Confession time.

Couldn't find mustard seeds. So used 5g mustard powder.

 

[Gax]

Uh oh...good luck. lol.

 

[MashBag]

Don't "uh oh"

was only 5g

 

[MashBag]

OK anyone else mashing brisket at 80c for 720min

 

[Gax]

Go for ittttt

 

[MashBag]

The seasoning is guuurd. Fried a tiny bit, that just fell off when I was vac packing it this morning.

 

[MashBag]

Luuveerleeeee.

Had it last night in a simple Brioche bun.

Bit salty, but that was my bad, the meat was a bit lighter and I should have reduced the salts accordingly.

100% doing this again. Thank you.

Do you take the netting off?

 

[dv12]

I can't get a good Reuben outside of the US. So inspired by this thread, my saltpetre arrives today. Trip to the butcher and the super market for spices later on. Guy at my gym smokes a lot of meats and I think we can work out a deal. So pastrami will be on the menu. I'll remember to post back with a picture when the sandwich is ready in a few weeks time. :)

 

[Gax]

I can't get a good Reuben outside of the US. So inspired by this thread, my saltpetre arrives today. Trip to the butcher and the super market for spices later on. Guy at my gym smokes a lot of meats and I think we can work out a deal. So pastrami will be on the menu. I'll remember to post back with a picture when the sandwich is ready in a few weeks time. :)

My wife is buying me a smoker specifically for pastrami. Lol. I did a poor man's version awhile back for her and she loved it.
You also American or just spend a lot of time across the pond?

 

[MashBag]

OK now I need the pastrami recipe please.

Already digging out the smoker.

Thinking : does the salt need to vary if you want to serve the meat hot or cold?

 

[Gax]

OK now I need the pastrami recipe please.

Already digging out the smoker.

Thinking : does the salt need to vary if you wannt serve the meat hot or cold?

There are a few schools of thought here. It boils down to essentially smoke first or sous vide first.

You'd brine , then at the end of that you crush up a bunch of black pepper, coriander seed and caraway seed and crust the heck out of your brisket, then smoke it at 175f or your regional equivalent for an hour and a half. Then you'd finish in the sous vide bag.

Or

That but in reverse. Sous vide - then crust and smoke.

Or - bonus round

Brine then crust then smoke alllll the way to done.

 

[dv12]

My wife is buying me a smoker specifically for pastrami. Lol. I did a poor man's version awhile back for her and she loved it.
You also American or just spend a lot of time across the pond?

No not American. I worked for Liberty Mutual for 10 years so lots of travel to Boston and all over New Hampshire. Current company is also based in New Hampshire. Good sandwiches and a proper American cheese burger are the highlights of my trips. That and Allagash White. :)

 

[MashBag]

OK, we have a winner.
Brine then crust then smoke alllll the way to done.
In a Bradley, I can set 80c.

Bonza mate.