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GENERAL BOARDS => Other Artisan Crafts => Topic started by: MrsKK on April 19, 2013, 09:18:13 PM
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(http://i228.photobucket.com/albums/ee217/MrsKK/100_1335_zps51a1ebf7.jpg) (http://s228.photobucket.com/user/MrsKK/media/100_1335_zps51a1ebf7.jpg.html)
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.
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They certainly look yummy.
There is nothing like eating a chicken straight from the smoker!
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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.
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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
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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.
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Which end do you light? >:D
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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.
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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. ;)
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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.
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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.