I made a jarlsberg. And some fermented kraut. And some mustard from yellow and brown seeds. And some pastrami (brisket, home-pickled into corned beef, then coated with pepper and coriander and smoked). And some rye bread.
I made a sammich! Not the easiest way to make a sandwich, but it was tasty and fulfilling in more ways than one.
Washed it down with some homebrewed IPA :)
(https://www.homebrewtalk.com/forum/media/65163/full?d=1425516259)
Now that is an accomplishment! Yay for you! :D
What is the time-frame for making that kind of lunch/dinner? 6 months, a year? It's awesome.
That has got to be one of the best things I have ever read...
Well done you.
Quote from: feather on August 20, 2018, 12:08:20 AM
Now that is an accomplishment! Yay for you! :D
What is the time-frame for making that kind of lunch/dinner? 6 months, a year? It's awesome.
Corned beef is 10 days of brining. To get the pastrami, that's an overnight soak to remove some of the salt, then a day of smoking.
Fermenting kraut isn't a big deal. Put shredded cabbage in a container, wait. It will ferment. 2 weeks.
Mustard is really easy. Soak seeds in vinegar for a few days, done. I normally add turmeric and blend to make very yellow (aka Frenches) mustard, but not this time.
Beer? Well, that's a whole different story, but the short version is 2 weeks fermenting and 1 week carbing in keg.
Cheese? that's the hard part :)
Quote from: Curdlessness on August 20, 2018, 01:33:51 AM
That has got to be one of the best things I have ever read...
Well done you.
For you!
(https://www.homebrewtalk.com/forum/media/62527/full?d=1395100308)
Oh yea, I guess you should make some pickles. Because really, they go great with a sammich.
(https://www.homebrewtalk.com/forum/media/61386/full?d=1384819579)
I would give you 3 cheeses for all that if I could. So please accept this single AC4U.
That sounds SO much like what I would do. In fact, I was thinking about making rye 2 weeks ago because I was wanting a Reuben really badly.
I make pickles all the time--all kinds-- and I love to make homemade mustard (and ketchup, spicy of course)
We can't get pastrami or corned beef here....so I've been toying with the idea of trying to make it. Never have done that. You've inspired me!
Glad to hear cheese making is the hardest of it all; I'm over the hump.
Felicidades!
For you!
To make pastrami, you first need to make (or buy) corn beef, then cover it with a thick rub of pepper and coriander, then smoke over oak. I smoke it pretty dry so then it slices perfectly.
For the rub, I use the simple ingredient list from https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe. (https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe.) I cover the pastrami with yellow mustard before I apply the rub... that way I get a nice thick coating of spices that sticks well.
Broth for corning the beef (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html))
(https://www.homebrewtalk.com/forum/media/62371/full?d=1393906181)
Full brisket flat ( ~ 12#)
(https://www.homebrewtalk.com/forum/media/62372/full?d=1393906182)
Beef in double ziplock bag, with broth, for about 10 days in fridge.
(https://www.homebrewtalk.com/forum/media/62373/full?d=1393906183)
Corned beef finished.
(https://www.homebrewtalk.com/forum/media/62519/full?d=1395100262)
Cut in half. Half went into crock pot for St. Pat's day. The other half turns into pastrami, below. Note it's red inside. That's from the "pink salt", the sodium nitrate that I added to the broth.
(https://www.homebrewtalk.com/forum/media/62520/full?d=1395100263)
Covered with fresh ground pepper and coriander. I use whole peppercorns and coriander seed and grind them quickly in my spice mill.
(https://www.homebrewtalk.com/forum/media/62521/full?d=1395100263)
Smoking on the weber. After about 10 or 12 hours on the smoker it will be dry and blackish. The brown color of the rub on the outside won't last.
(https://www.homebrewtalk.com/forum/media/62522/full?d=1395100264)
Slicing it thin (1/16 - 1/8") on the mandolin, after refrigerating it overnight. Slice across the grain of the meat.
(https://www.homebrewtalk.com/forum/media/62526/full?d=1395100307)
Awesome. Muchas Gracias!
AC4U
Have done pastrami starting with a brisket several times, but never in a bag. I always have completely submerged the brisket in brine following the Amazing Ribs website recipe for corned beef. Your results look awesome Andrew!