Crakaveli
Full Fledged Farker
- Joined
- Jun 21, 2010
- Location
- Henderso...
On-Going - Corned/Pastrami'd Shenanigans in the 505
- Thread starter ShadowDriver
- Start date
ShadowDriver
somebody shut me the fark up.
I put it in the brine and into the fridge on Saturday, 21 Nov 20.
I'll probably cook something from the batch during the Thanksgiving Holiday Weekend, and save others for later.
ShadowDriver
somebody shut me the fark up.
The pork belly half and rack of ribs cuddle for warmth after I removed them from their weeklong brine bath.
It's often very difficult to find juniper berries in the US. That said, I was blown away that they were readily available last weekend in the Rio Rancho Albertson's by the Cottonwood Mall!
I whipped up a batch of Bobberqer's pastrami rub from Thirdeye's Beef Pastrami Blog Post
I cut the black pepper by 1/3 in deference to my daughter's somewhat tender palate. I've missed making this... smells ridiculously good.
It's often very difficult to find juniper berries in the US. That said, I was blown away that they were readily available last weekend in the Rio Rancho Albertson's by the Cottonwood Mall!
I whipped up a batch of Bobberqer's pastrami rub from Thirdeye's Beef Pastrami Blog Post
I cut the black pepper by 1/3 in deference to my daughter's somewhat tender palate. I've missed making this... smells ridiculously good.
ShadowDriver
somebody shut me the fark up.
ShadowDriver
somebody shut me the fark up.
Waiting patiently Marc.
- Joined
- Jan 11, 2011
- Location
- Lawrence...
Awwwwww yaaaaaaaa!
ShadowDriver
somebody shut me the fark up.
Starting to get a bit late with regards to starting a rack of ribs... so I pulled the pork belly.
Ribs on!
I'm in complete MSU mode with half of this half a belly. I've seen a few other posts about pastrami burnt ends... gotta finish these in the oven...
This looks good so far!
Cut it up into cubes, hit it with a bit more pastrami rub, added in all the juices I could, and into the oven it goes to braise for about an hour while I make some decisions... suggestions always welcome.
Meanwhile... for some reason... I need some of Tony & Maribel's Charro Beans!
(No pastrami'd pork was harmed in the making of these beans)
Ribs on!
I'm in complete MSU mode with half of this half a belly. I've seen a few other posts about pastrami burnt ends... gotta finish these in the oven...
This looks good so far!
Cut it up into cubes, hit it with a bit more pastrami rub, added in all the juices I could, and into the oven it goes to braise for about an hour while I make some decisions... suggestions always welcome.
Meanwhile... for some reason... I need some of Tony & Maribel's Charro Beans!
(No pastrami'd pork was harmed in the making of these beans)
op2: Still waiting
ShadowDriver
somebody shut me the fark up.
I seem to remember someone doing pastrami bacon before... Jason TQ, perhaps?
I wonder how this'll work if I put it in the fridge overnight and give it my best try at a "thick bacon slice" followed by a fry-up in the cast iron skillet for breakfast.
I wonder how this'll work if I put it in the fridge overnight and give it my best try at a "thick bacon slice" followed by a fry-up in the cast iron skillet for breakfast.
Looks amazing
Great stuff, Marc! I haven't pastrimi-ed anything in a billion years, which is my loss. This all looks great. Another one of yer threads bookmarked!
And as to chicks with colored hair - they can be, uh, passionate and expressive - which at times works out very nicely. At least that's how I remember it being up until about...28 or so years ago, when my research concluded...
And as to chicks with colored hair - they can be, uh, passionate and expressive - which at times works out very nicely. At least that's how I remember it being up until about...28 or so years ago, when my research concluded...
ShadowDriver
somebody shut me the fark up.
I needed a glaze of some sort, so I reached back into the forum and found Joshw's Pastrami Burnt Ends experiment from 2019.
I used dijon mustard, German senf, apple cider vinegar, kraut juice, pickle juice, honey, garlic, mustard seeds, and thyme.
CINCHOUSE said it reminds her of a reuben sammich. Excellent.
I used dijon mustard, German senf, apple cider vinegar, kraut juice, pickle juice, honey, garlic, mustard seeds, and thyme.
CINCHOUSE said it reminds her of a reuben sammich. Excellent.
- Joined
- Jan 11, 2011
- Location
- Lawrence...
I seem to remember someone doing pastrami bacon before... Jason TQ, perhaps?
I wonder how this'll work if I put it in the fridge overnight and give it my best try at a "thick bacon slice" followed by a fry-up in the cast iron skillet for breakfast.
I don't think I ever really bacond it. But it should work?? :twitch:
ShadowDriver
somebody shut me the fark up.
It'll buff out. :noidea:
Meanwhile, 2 hours of braising later, I added the glaze to the pan of pork belly. 30 min covered, then I'll roll uncovered until the sauce/glaze tightens up.
Stole a taste before and after the glaze. Dayum!
Ribs look good, if a little washed-out in the afternoon light. Some crispy crust from the rub sticking hard to the brined meat. Think I'll go w/o the wrap this time around for a change.
Mikhail
Babbling Farker
That.
Looks.
Delicious.
Looks.
Delicious.
ShadowDriver
somebody shut me the fark up.
Partial Fail - To be expected.
Pork belly - Was doubled-over in the brine. Took the seasoning well. Absolutely delicious w/ the glaze. Next Time - 4 Days max in brine for safety.
Spare Ribs - Delicious for the first 3-4 bites, then the brine hit us. Holy Smokes. Next Time - 4 Days max in brine.
With this knowledge, I'm going to pull the picnic tomorrow, and actually soak it in fresh water for 24 hours before I freeze it for future use.
Learning has occurred. Family still fed. Pride took minor ding.
It'll buff out.
