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GENERAL BOARDS => Other Artisan Crafts => Topic started by: MrsKK on April 19, 2013, 09:18:13 PM

Title: Pastrami and smoked chicken
Post by: MrsKK on April 19, 2013, 09:18:13 PM
(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.
Title: Re: Pastrami and smoked chicken
Post by: Schnecken Slayer on April 20, 2013, 08:59:04 AM
They certainly look yummy.
There is nothing like eating a chicken straight from the smoker!
Title: Re: Pastrami and smoked chicken
Post by: MrsKK on April 20, 2013, 02:38:59 PM
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.
Title: Re: Pastrami and smoked chicken
Post by: shotski on June 02, 2013, 11:36:31 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
Title: Re: Pastrami and smoked chicken
Post by: jwalker on June 02, 2013, 01:00:22 PM
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.
Title: Re: Pastrami and smoked chicken
Post by: bbracken677 on June 02, 2013, 06:20:30 PM
Which end do you light?   >:D
Title: Re: Pastrami and smoked chicken
Post by: MrsKK on June 12, 2013, 10:42:18 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.
Title: Re: Pastrami and smoked chicken
Post by: Al Lewis on November 03, 2013, 04:05:46 PM
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. ;)
Title: Re: Pastrami and smoked chicken
Post by: MrsKK on November 18, 2013, 02:25:04 PM
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.
Title: Re: Pastrami and smoked chicken
Post by: Al Lewis on November 18, 2013, 07:27:49 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.