|By Muskokachef (Muskokachef) on Tuesday, March 16, 2004 - 03:09 pm: Edit|
am wondering if anyone does their own pastrami and would they like to share the recipe for the rub?
|By Steve9389 (Steve9389) on Tuesday, March 16, 2004 - 05:22 pm: Edit|
I go to Benjamin's Deli on Oakland Avenue in Milwaukee, order it on rye with horseradish mustard and a bowl of matzo ball soup
|By George (George) on Tuesday, March 16, 2004 - 07:41 pm: Edit|
I've done Salmon Pastrami, worked prep at the River Cafe under David Burk a decade plus ago. It was more of a gravlox that was cold smoked than a real pastrami but it was incredible. Unfortunately I lost the recipe (someone in another kitchen glommed my whole note book from there, bummer)
For regular pastrami I'd just find a good source, because of the work involved. If you came up with a different product to try it with, salmon, tuna?? I think it might be more worth the investment of time and the all precious storage space.
Try about.com they have an impressive recipe collection
All the Best,
|By Corey (Corey) on Wednesday, March 17, 2004 - 12:56 am: Edit|
Yield: 4 servings
6 lb Beef brisket
1/2 c Salt
1 ts Saltpeter
4 tb Black pepper; freshly ground
2 tb Brown sugar; firmly packed
3 tb Mixed whole pickling spice
3 ts Ginger; ground
Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked.
|By Snuffaluff (Snuffaluff) on Wednesday, March 17, 2004 - 08:03 am: Edit|
hey corey... doyou still work at that buffet in Vegas? I was there a couple months ago and thought about ya... but I didn't plan on the week long road trip until it happened, so I didn't get to plan on a visit... *8(
|By Muskokachef (Muskokachef) on Thursday, March 25, 2004 - 04:52 pm: Edit|
George; firstly thanks for the password fix and secondly the salmon pastrami idea! We did exactly as you said and made it more as a dry rub with black pepper and different spices along with a cold smoke for a couple of hours and let me tell you...good!!once again thanks
|By George (George) on Thursday, March 25, 2004 - 07:00 pm: Edit|
Thanks for the thanks ;<)
|By Stefnz (Stefnz) on Friday, May 28, 2004 - 06:16 am: Edit|
George I missed the information you gave to Muskokachef about the salmon pastrami.
I am trying to make gravlax for the first time so am trying to find some recipes. I have one batch down now and are trying Mackeral aswell
any help on this is most welcome.
|By George (George) on Friday, May 28, 2004 - 06:10 pm: Edit|
All I gave him was the above. Unfortunately my recipe book was stolen and I don't have the original RC recipe. I believe it is in David Burkes Cook books.
|By Stefnz (Stefnz) on Monday, May 31, 2004 - 06:19 am: Edit|
Thank you for your help George I have been down to our local book store to try and find any books on David Burke but not much joy.Tried the site you mentioned about.com found a Gravlax recipe which is different to mine so will try it.My salmon and mackeral are ready so will try them tomorrow in sume sushi this is what I am trying to make it for once again thank you for your help.
|By Corey (Corey) on Monday, May 31, 2004 - 08:41 pm: Edit|
no, I am cooking in a bar now. hmm, lots of stuff to drink too. at least it's not a snack bar...