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Pastrami from sirloin and pastramă from filet

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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Topic: Pastrami from sirloin and pastramă from filet
    Posted: 13 March 2012 at 11:57

 I got a nice piece of filet and a sirloin

Decided to do pastrami out of the sirloin and pastrami two way out of the filet

The filet went in to a dry rub for 10 days

The sirloin gone in to a brine   for  10 days

After 10 days the  filet  and the sirloin went it to a bath  of ice water for 5 hours.

  got a new coat of spices , one filet and the sirloin gone in to

The smoker at 225’f till   IT 195’f  got wrapped  in foil over night

The other filet   was hanged   in the cellar for 7 days .

The pastrami and the smoked filet   are   great but the dry filet is amazing it got a great  deep   flavor.

 

 

 

This is the smoke pastrami

 

This is the dry pastrama
 

Thanks

Ahron
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2012 at 12:20
those look outstanding, ahron ~ i really, really like the colour and look of the dry pastramă - i think you have that technique down perfectly!
 
i'll be trying another one soon, since the first was so good ~ when i do, i will probably consult you on some of the spices used and the amounts. these are so good, that i cannot get enough of them.
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2012 at 09:33
That dry one looks amazing. If it tastes half as good as it looks, I'm in!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2012 at 10:08
darko - those dry pastramăs are sure beautiful, aren't they?
 
if you want to give one a try, some good information to get a start can be found here:
 
 
keep in mind, it is jsut the beginning, not the end! read through the thread, as it was a learning experience, and there are a few things (listed at the end) that i would do differently next time.
 
any questions, just ask ahron or me, and we can get you through it.
 
enjoy!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2012 at 10:22
Looks great. There is a large Rumanian community in Alcalá de Henares, a Madrid suburb and in Coslada, another Suburb, east of Madrid and 10 minutes via the underground ... There are two Rumanian Producers of Dried Pastrama and other air dried meats here  ...
 
Thanks for posting.
Kindest.
Margaux
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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