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Pastrami from sirloin and pastramă from filet

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1855
Printed Date: 28 March 2024 at 09:51


Topic: Pastrami from sirloin and pastramă from filet
Posted By: africanmeat
Subject: Pastrami from sirloin and pastramă from filet
Date 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



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Ahron



Replies:
Posted By: TasunkaWitko
Date 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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Posted By: AK1
Date Posted: 17 April 2012 at 09:33
That dry one looks amazing. If it tastes half as good as it looks, I'm in!


Posted By: TasunkaWitko
Date 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 http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=917&title=project-pastram - here :
 
http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=917&title=project-pastram - http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=917&title=project-pastram
 
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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Posted By: Margi Cintrano
Date 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


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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