Tag: smoking
-
Curing meat
What Cure and spices Smoke? Date Tasso Ham Dry cure, vacuum seal and sit in the fridge for 24 hours. Coat with white pepper, paprika, cayenne, marjoram, celery seed, allspice Pecan, to 150F internal 28 March 2022 Pastrami Brine, pickling spice and garlic, 4-6 weeks in the fridge. Soak for 24h in fresh water to…
-
Pastrami
Use the Ruhlman/Polcyn recipe to make corned beef, then soak the Pastrami in fresh water overnight to desalinate. Spice rub: 1 Tbsp Black peppercorns 1 Tbsp Coriander seeds 1 tsp Garlic 1 Tbsp Paprika 1 tsp Onion 1 tsp Mustard seed Apply it with some yellow mustard to get it to stick, then smoke at…