Author Topic: Pastrami and smoked chicken  (Read 623 times)

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,860
  • Cheeses: 61
  • Default personal text
Pastrami and smoked chicken
« on: April 19, 2013, 04:18:13 PM »


Here's a picture of the pastrami and the chicken I smoked this week.  The pastrami ended up being too salty, so I cut off the rind before shaving it with the meat slicer.  To warm it for our sandwiches, I cover it with a damp paper towel and nuke it for about a minute.  Just right!

We've been eating it with slices from a 17 month old Tomme cheese, very sharp and flavorful cheese.  The pastrami won't last long at this rate!

I vacuum sealed and froze the chicken - only so much smoked meat I can eat at a time.  For a first attempt with a smoker, I'm pretty pleased with the results.


Guests, join the CheeseForum.org community to remove this ad.


Offline Schnecken Slayer

  • Mature Cheese
  • ****
  • Location: Newcastle, Australia
  • Posts: 423
  • Cheeses: 14
  • Making cheese since October 2012
Re: Pastrami and smoked chicken
« Reply #1 on: April 20, 2013, 03:59:04 AM »
They certainly look yummy.
There is nothing like eating a chicken straight from the smoker!
-Bill
One day I will add something here...

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,860
  • Cheeses: 61
  • Default personal text
Re: Pastrami and smoked chicken
« Reply #2 on: April 20, 2013, 09:38:59 AM »
I vacuum sealed and froze the chicken, as I made salmon for that night's dinner.  It will be very good for a future meal, though.

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: Pastrami and smoked chicken
« Reply #3 on: June 02, 2013, 06:36:31 AM »
Anything. Smoked is good with me. My favorite is smoked salmon. Start with a brown sugar and  Cajun dry rub over night. Then marinate in maple syrup for 3-4 hours before smoking. It is yummy

Offline jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 532
  • Cheeses: 48
  • I thought I was indecisive , now I'm not so sure!
Re: Pastrami and smoked chicken
« Reply #4 on: June 02, 2013, 08:00:22 AM »
That looks great , I've yet to try smoking some chicken.

What kind of smoker do you use , is it smoked and cooked together in a hot smoker.

Is that home made Pastrami as well , I made some myself this past fall , but never thought to smoke it.

Cheers , Jim.
No..........I'm not a professional CheeseMaker , but I play one on TV.


Guests, join the CheeseForum.org community to remove this ad.


Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: Pastrami and smoked chicken
« Reply #5 on: June 02, 2013, 01:20:30 PM »
Which end do you light?   >:D

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,860
  • Cheeses: 61
  • Default personal text
Re: Pastrami and smoked chicken
« Reply #6 on: June 12, 2013, 05:42:18 AM »
That looks great , I've yet to try smoking some chicken.

What kind of smoker do you use , is it smoked and cooked together in a hot smoker.

Is that home made Pastrami as well , I made some myself this past fall , but never thought to smoke it.

Cheers , Jim.

Sorry I've been away so didn't see this to answer your questions.

I have a grill/smoker combo with the smoker box on the side.  I smoked the meats at about 150 degrees for several hours - maybe 8?  It is homemade pastrami, from beef we raised here on our little farm. 

My understanding is that Pastrami is smoked corned beef, more or less.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,092
  • Cheeses: 38
Re: Pastrami and smoked chicken
« Reply #7 on: November 03, 2013, 10:05:46 AM »
I did my first pastrami (whole brisket) last week and it turned out pretty darn good.  Smoked lightly at 200 degrees for 9 hours to an internal temp of 190.  I only brined it for a week and couldn't get any juniper berries.  Have them on order now and the next one will brine for the full three weeks. ;)

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,860
  • Cheeses: 61
  • Default personal text
Re: Pastrami and smoked chicken
« Reply #8 on: November 18, 2013, 08:25:04 AM »
I didn't have any juniper berries for mine, either, but don't remember the recipe having them in it.  I need to get back to working with the smoker now the weather has cooled off again.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,092
  • Cheeses: 38
Re: Pastrami and smoked chicken
« Reply #9 on: November 18, 2013, 01:27:49 PM »
Be careful on the chicken as you will find that smoking the skin will make it leather tough.  I do beer can chickens on my gas grill now because the smoker made the skin inedible.


Guests, join the CheeseForum.org community to remove this ad.