DRY CURED PASTRAMI

DRY CURED PASTRAMI: 

     I have a recipe that I have published in the past making pastrami from corned beef. This is a from scratch recipe that will involve a curing and smoking a beef brisket to make pastrami. This is a lengthy process that has many steps, but in my honest opinion this makes the best pastrami I have ever had! The entire process took about two weeks time. So if you are up to the chalange, here is one awesome pastrami recipe!

Ingredients:  ( note: this recipe is for every 5lbs/2.25kilograms of meat ) 

     CURE: 

                  56 grams of Mortins Tender Quick or home made basic dry cure

                  1/4 cup brown sugar

                  1/4 cup black pepper

                  2tbs garlic powder

                  2tbs ground coriander 

    

     BASIC DRY CURE:

           ( I didn't have any tender quick on hand so I made my own dry cure. This makes a lot!) 

                  450 grams kosher salt

                  225 grams sugar

                  56 grams pink salt (instacure #1)

     DRY RUB:

                  6tbs black pepper

                  3tbs ground coriander 

                  1 1/2tsp mustard powder

                  1 1/2tbs brown sugar

                  1 1/2tbs paprika

                  3tsp garlic powder

                  3tsp onion powder

     1. Mix together all all the ingredients for the CURE in a bowl. If you are not using tender quick I have left a recipe to make a BASIC DRY CURE. The recipe for the BASIC DRY CURE will make way more than you will need for this pastrami, but you can store the dry cure mix for future recipes! Apply the cure evenly on brisket covering all sides. Use all of the cure!

     2. Vacuum seal brisket with cure and refrigerate for 10 days. The cure will draw water out of the brisket creating its own brine. Flip the brisket once a day to ensure the brine will evenly cure the brisket. 

     3. Open vacuum sealed brisket and thoroughly rinse off all the brine and cure. Place the brisket in a food grade container of brine bag and cover in water. Refrigerate for 24 hours. This will leach out any excess salt.

     4. Remove brisket from water bath and pat dry. In a bowl mix together the DRY RUB and apply evenly on the brisket. Shake off any excess. Vacuum seal or wrap in plastic wrap and refrigerate for 24 hours.

     5. Remove brisket from bag and smoke at 215F. for 4-6 hours depending of the size of the brisket. Once the brisket is fully cooked wrap with butcher paper or aluminum foil and place back in the smoker for another 2-3 hours until desired tenderness. Remove from foil or butcher paper and allow to rest for 45 mins before slicing.

BACON! (un cured)

Bacon:

     BEWARE: This recipe does not use curing salt or any added nitrates or nitrites. The curing process is refrigerated and the smoking process uses a hot smoke. 

     This is a simple but very tasty uncured bacon recipe. The reason I make bacon this way is because curing salt gives me heart burn! I do understand the risk of botulism. But reading books on curing and preserving meats I learned you can minimize the risk by curing in a refrigerated environment and hot smoking the meat! So with this knowledge, please enjoy at your own risk/pleasure!

Recipe:

     9 to 10 lbs. whole pork belly

     1 cup kosher salt

     1 cup brown sugar 

1. Combine kosher salt and brown sugar in a bowl, mix well. Apply salt and sugar mixture evenly on both sides of pork belly. Vacuum seal pork belly with applied mixture. This will ensure the salt and sugar will adhere to the belly.

2. Refrigerate pork belly for 6-7 days. Flip the belly over once a day. The salt and sugar will extract water out of the belly and it will make its own brine. Flipping the belly once a day will evenly brine the meat. After 6-7 days the belly should be firm to the touch. Your meat is now cured.

3. Remove belly from the vacuum seal bag and rinse off all the brine with water. Allow belly to air dry for 45 mins. This will develop a tacky film called pectle. Doing this will aid smoke absorbtion. 

4. Smoke belly at 180F. until the internal temperature reads 150F. Remove from smoker and chill in refrigerator. You bacon is now done! Once chilled completely you can slice and package! 

Pork Summer Sausage

Pork Summer Sausage:

     This originally was a recipe for thuringer, a German version of salami. So I researched a recipe and found this from a book called "CHARCUTERIE". Awesome book, but this sausage came out tasting like a summer sausage, not like the thuringer I was expecting. But everyone that tasted it loved it! So it's not a total loss! 

Ingredients:

4lbs./1.75 kilograms boneless pork shoulder butt, diced

1/2 cup/80 grams fermento 

1lbs./450 grams pork fat, diced

3tbs./40 grams kosher salt

1tsp./7grams cure#1

2tbs./20 grams dextrose (or sugar)

2tsp./8grams black pepper corns, soaked in warm water for at least 1 hour

1/2tsp./2 grams dry mustard

2tsp./8 grams ground coriander 

2 fibrous summer sausage casings

1. Grind pork shoulder through large die into a bowl set in ice.

2. Dissolve fermento in just enough water (1/4 to 1/2 cup/60 to 125 milliliters) to make a thin paste. Add to meat along with other ingredients, and mix thoroughly by hand.

3. Pack mixtur into a plastic container, pressing out any air pockets. Cover with plastic wrap, pressing down on it so it touches the meat. No air should touch the meat. Refrigerate for 3 days.

4. Regrind the mixture through the large die and stuff casings tightly, making sure there are no air pockets in the sausage. Hang sausage on a smoke stick and let dry at room temperature for 10 hours (overnight).

5. Cold smoke sausage at lowest possible temperature, ideally below 100 degrees F./37 degrees C. for 6 hours. 

6. Raise temperature of smoker to 180 degrees F./65 degrees C. and smoke until the internal temperature reads 150 degrees F./65 degrees C.

7. Transfer sausage to an ice bath to completely chill, then refrigerate.

Chicken Apple Sausage

CHICKEN APPLE SAUSAGE

This sausage is a frequent request at my house. I haven't made it in a long time due to my sausage stuffing horn for my Kitchen Aid attachment broke! For my birthday my wife was nice enough to buy me a brand new LEM meat grinder/sausage stuffer! So to break my new toy in, I made some chicken apple sausage to test out!

INGREDIENTS:

20lbs. Boneless chicken breast (ground)

10 green apples (peeled cored and diced)

2 large yellow onions (chopped)

7 tbs kosher salt

1/2 gallon bottle apple cider

3 tbs black pepper

3 tbs dried thyme

3 tbs smoked paprika 

3 tbs allspice

Poor apple cider in a sauce pan and bring to a boil to reduce to a syrup. Then remove from heat and allow to cool.

While cider is reducing, sauté onions in a large skillet until soft. Remove from heat and allow to cool.

Then sauté apples until soft and also remove from heat and allow to cool. Once onions are cool run them through the meat grinder or food processor. 

Mix in a large bowl the chicken, apples, reduced cider, onions, kosher salt, black pepper, smoked paprika, thyme, and allspice.

At this point it's time to case the sausages! Or if you want you can keep the sausage in bulk to make patties! If you choose to case the sausages you have a few options. 1. you can keep them as fresh sausage, 2. I prefer to steam the sausage over boiling water to fully cook them and save for later to brown and serve, 3. smoke them! Smoking the sausage gives them an added depth of flavor!

If you choose to smoke the chicken apple sausage, allow the cased sausage to air dry for 45 mins. This step allows for maximum smoke absorption. Prepare your smoker and arrange sausage so the smoke can work its way around all the links. Smoke at 

200F. for 2 hours (or until fully cooked).

Once you remove the sausage from the smoker immediately place them in an ice bath. This will keep the plump shape and prevent sausages from shriveling. Once the sausage is cooled, you vacuum pack and freeze, or grill them up and eat!! 

Enjoy!

HOMEMADE PASTRAMI!

     After St. Patricks day you will most likely to find supermarkets will put their leftover surplus of corned beef on sale. This is a GOOD thing! tired of eating corned beef? Turn it onto homemade pastrami! I have always been huge fan of pastrami, but once I've learned how to make it homemade, I've never went back! The ingredients are not hard to find, some you might already have! The down side to making pastrami? TIME! It takes 6 days to make, 5 for prep, 1 to cook. But the results are amazing! So, for me to make it worth it? I make a lot of it and freeze it!

     Pastrami broken down it a beef brisket that has been dry cured with pink salt (curing salt), black pepper and coriander. Then it is smoked!

     Corned beef broken down is a beef brisket or round that has been brined with pink salt and pickling spice.

     What do these two have in common? They both are cured with pink salt. So, in a nutshell I will be reflavoring the corned beef to make it pastrami! Heres what you will need.

1 6-7lbs. corned beef
6 tbs. ground black pepper
3 tbs. ground coriander
1 1/2 tsp. mustard powder
1 1/2 tbs. brown sugar
1 1/2 tsp. paprika
3 tsp. garlic powder
3 tsp. onion powder

     The first step is to soak the corned beef. This will remove excess salt from the roast. Skipping this step will make your pastrami a salt lick! So, soak the corned beef for 3 days changing the water once a day. Keep refrigerated.

     The second step is drain the meat and pat dry. Mix together the pastrami rub listed above. pack on pastrami rub on the corned beef coating the entire surface. Wrap the meat tight with plastic wrap and refrigerate for 2 days.

     Step 3, remove meat from refrigerator and plastic wrap, allow to come to room temp. Meanwhile fire up the smoker to 225F. Smoke meat for 6 hours.

     Step 4, you meat should be fully cooked. at this point it needs to tenderize. To do that you will need to wrap the meat with aluminum foil really tight, or place in a aluminum tray and cover with foil. place covered meat back in the smoker and cook for another 2 hours.

     After the final 2 hours, You should have some nice tender yummy pastrami! Slice against the grain of the meat and serve!

Enjoy!

Irish Caviar!

     This is a cool new way to make mustard for your corned beef or pastrami sandwich. The ingredients are simple, the only odd ball ingredient is the mustard seed. If you happen to have an Indian market close by, they will most likely have it for cheap in large bags. The pic shown here is all yellow mustard seed, but feel free to mix it up with all brown mustard or half in half with both! Heres what you will need.

     1  12oz. Bottle of Guinness Extra Stout

     1 1/2 cups Mustard seed

     1 cup Red wine vinegar

     1 tbsp. Kosher salt

     1 tsp. Ground black pepper

     1/4 tsp. Ground cinnamon

     1/4 tsp. Ground cloves

     1/4 tsp. Ground nutmeg

     1/4 tsp. Ground allspice

     Combine all ingredients in a nonreactive bowel. Cover with plastic wrap and leave at room temperature for 2 days to allow the mustard seed to absorb all the liquid. If you don't desire the caviar look, place in a food processor and pulse for desired consistency. Keep refrigerated up to six months. Results are better ofter 1 week of refrigeration.

St. Pattys Day!!!

    

      I hope every one had a great St. Pattys Day! Sorry about not posting in a long time. It just seems me personal life is not allowing me enough free time to blog. But it hasn't pulled me away from the kitchen! The last few months I have been going out with some friends who are fellow foodies to restaurants to experience different food scenes. 

     We went to Suppenkuche in San Francisco, its a small restaurant that serves great german food and not to mention 2.5 liter glass boots of beer! DAS BOOT!!

     Needless to day I'm glad I didn't drive. The food there was AWESOME! Even my wife, who comes from a german family loved it! The place was simple, nothing fancy at all with it's plank wood flooring and wood picnic style tables, and in the middle was a square shaped bar with no chairs. So, if you wanted to just drink at the bar you had to stand. We had gotten there right when they opened and were the first to get in. The place was elbow to elbow with in the first 30 mins of opening. As soon as we sat we poured over the beer menu. Im got going to lie, the whole purpose of the trip originally was to conquer the boot! And we did! All 2.5 liters of it! For food we ordered different things off the menu and shared each others plate. We ordered suckling pig, roast goose, meat loaf, cured pork chop, and a brazed beef in cranberry cinnamon sauce. All dishes came with a potato dumpling and sauerkraut. So, if you are looking for a tall glass boot of beer and some legit german food? This is definitely the place!

     When it came time for the next adventure we decided to go back to San Francisco to check out House of Prime Rib. I wish I had taken a pic. The place is NICE on the inside! The staff and the service they provide is top notch! When they serve you, they give you a brief story of the prime rib and the sides it comes with. Food is simple there. They only serve one thing. It just depends on what size cut you want. Ranging from the english cut which is 3 thin slices of prime rib to the enormous King Henry cut which is a 14oz. bone in cut. All meals came with fresh sourdough bread, salad, yorkshire pudding, and a choice of creamed spinach or creamed corn, and mashed or baked potato. The sides for me were good, but I was never a fan of creamed veggies. The star of the show was the beef! A man wheels a massive egg shaped cart to your table, when he opens the lid, inside are several whole cooked prime ribs, your cut is sliced table side. So in my honest opinion, House of prime rib is #1 for Prime rib for me!

     The last adventure was a place called Colosseum New York Pizza in Milpitas, Ca. A friend of mine is originally from New Jersey and living in California, he misses the food from back home. So when I heard of this place, I ran it by my Jersey friend. You should of saw the look on his face when he saw they had cannolies on the menu.

     So we went there with some friends on a friday night for pizza and beer. Arriving there the place was filled with locals. The owner took our order is originally from Jersey, so it was legit! We ordered and all meat pizza and a cheese pizza, a sromboli, a chicken parmesan sub, a meat ball sub, and the eggplant parmesan sub. Oh yeah we got connolies too! Every thing was great! My least favorite, the chicken parmesan. My most favorite, the connolies!!!! After having them I can't to this day stop thinking about them!

     On St. Pattys I had some friends over and I prepared the traditional corned beef, red potatoes, cabbage and carrots. But what I LOVE doing is Making corned beef into Pastrami! Once you make Pastrami, you will never go back to store bought. Its a lengthy process that takes a week to make pastrami. In a nutshell, Corned beef is cured in a brine of curing salt and pickling spice to preserve and give it its signature flavor. Pastrami is cured with curing salt and uses coriander, mustard seed, black pepper, and smoked for its signature flavor. So since corned beef is already cured, to make corned beef into pastrami you need to reseason the meat and smoke it.

      The end result? Yummyness!!!