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How'd you slice it so evenly? Looks amazing.
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May 26, 2012 23:49
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| # ¿ May 22, 2024 11:02 |
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Marry her.
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May 27, 2012 16:10
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Do you mean two hours at 320F?
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Aug 24, 2013 03:33
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I've taken chunks out of my fingernails and knuckles with my microplane.
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Nov 28, 2013 03:07
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icehewk posted:Too much salt is rough on the cardiovascular system, but you can always fry a test slice and soak it in your special bucket to even it out. Thank you for your charcuterie advice.
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Jul 23, 2014 01:12
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Flash Gordon Ramsay posted:$110..per pound? Iberico de bellota is like $170 a pound at Dean and Deluca in Napa. It's pretty tasty at least.
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Mar 20, 2015 02:16
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I was at the grocery store and they had brisket so I bought a piece and made pastrami for the first time. Here's the brine I made per the Ruhlman recipe.  After three days in the brine it looked like this dead grey thing pictured.  Using a mortar and pestle I ground up black pepper and coriander seed and rubbed it on the outside.  The AMNPS says to light the pellets for 10 minutes with a propane torch. I only have an MAPP/pro torch and after about seven minutes I was getting worried I was going to melt through the AMNPS. I followed the rest of its instructions and it seemed ok.  In the traeger which was also set to "smoke" I got about 6 hours of smoke on the pastrami at which point it was at 150F internal and I wanted to go to bed. I didn't trust the AMNPS all night cold smoking without me there, and didn't want to get up early, so I brought it inside at this point and let it rest in the fridge wrapped in foil for a couple of days.  Then I vacuum bagged it.  I threw it in a 170F water bath and went on a five hour bicycle adventure.  I rested it for about 15 minutes and sliced.  Here's a sandwich. All in all I'd say it came out ok. I might spend more time cooking it, and might cook it a little more done to break it down a bit. As a first try though it was a fun project and the sandwich was pretty good.
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Jul 27, 2016 23:22
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Chef De Cuisinart posted:If you're going to do single muscle pastrami, always use the fatty end of a brisket. If you do whole brisket, you'll need to brine for at least 10 days. That's all they had. It came out ok.
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Jul 30, 2016 16:50
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Get the ham.
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Aug 13, 2016 14:04
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Don't think anybody minds, thanks for the compliment.
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Jan 11, 2017 17:02
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"Uncured" products in celery juice are stupid as hell.
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Nov 6, 2017 17:18
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I'm making bacon for the first time following Ruhlman's recipe here: http://ruhlman.com/2016/04/bacon-time/ Belly in the bag:  Belly in the rub: 
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Nov 7, 2017 20:29
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I used about 50g of kosher salt for a 3.5lb piece of belly.
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Nov 7, 2017 20:50
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Cool, I’m glad you guys warned me. I’ll do that next week when it’s done curing.
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Nov 7, 2017 22:14
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| # ¿ May 22, 2024 11:02 |
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They're both terrible compared to regular bacon.
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Nov 10, 2017 16:30
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