Discussion in 'Camping, Hiking, Cooking' started by bitterroot, Feb 8, 2013.
Just pulled it out of the smoker. Boneless beef short rib pastrami.
wow, my mouth is watering.
Gotta admit...it turned out damned good.
Brined for 8 days, air dried in the fridge for 12 hrs., smoked over apple wood for 5 hrs.
So what time is dinner... I've got saurekraut & beer...
I loves me a pastrami sammich.
That does look damn good, thanks for sharing.
If you don't mind me asking, what did you add in your brine?
1 gal. water
3/4 C. kosher salt
1/2 C. sugar
2 tsp. pink salt (nitrite)
5 cloves garlic
4 Tbl. pickling spice
Excellent, thank you!
Lonnie, where did you find the pink salt? This looks like something I have to try!
Can't remember the name of the place down in Seattle, but I can find it if you need/ want some.
Thanks, Lonnie! I'll see if I can find it here, or on line. Never heard of pink salt before! If I'm unsuccessful, I'll PM you.
Alex...not to be confused with pink Himalayan salt, or other. The pink salt I'm talking about would be poisonous to consume like salt. It's purely the nitrites used to protect a curing meat from botulism.
I get mine at Williams Sonoma. Prague Powder #1 and Instacure #1 are popular as well. Many good butcher shops and cooking/kitchen store will carry curing salt. Widely available online as well.