I'm making a pastrami

[Mountain Mick]

Yes if it looks likev a duck, if it quacks like a duck, and if it wandles like a duck , well hell it's a duck.
This looks like Pastrami, I'm guessing it smell like pastrami, and I sure it taste like Pastrami, well hell it's not a duck, well done Gnol looks lovely & nice smoke ring, MM

[Bentley]

Where on the Steer? Girello = Tenderloin? Filet Minion?

Looks like you missed total penetration of the cut by a day or two...but what a great job! Your rub looks great!

I like using the girello as it is nice and lean.

[gnol]

Where on the Steer? Girello = Tenderloin? Filet Minion?

Looks like you missed total penetration of the cut by a day or two...but what a great job! Your rub looks great!

I like using the girello as it is nice and lean.

Hi Bentley.
Thanks!
I believe you guys call girello "eye of round". I'm no expert and had to google around to find that out.

You're right about penetration. It was a rushed job and next time I'll be more patient. It is great sliced thin on sandwiches.I love the rub but a bit too peppery for the kids.

[gnol]

Yes if it looks likev a duck, if it quacks like a duck, and if it wandles like a duck , well hell it's a duck.
This looks like Pastrami, I'm guessing it smell like pastrami, and I sure it taste like Pastrami, well hell it's not a duck, well done Gnol looks lovely & nice smoke ring, MM

Cheers MM.

[Meatman]

Where on the Steer? Girello = Tenderloin? Filet Minion?

Looks like you missed total penetration of the cut by a day or two...but what a great job! Your rub looks great!

I like using the girello as it is nice and lean.

Bentley am not exactly sure of conversion of terms here, but, I think it is eye of top round in your meat nomenclature. We also call it eye round here and it is a part of silverside in the British naming of cuts

Meat cut names do my head in!!

[Mountain Mick]

Eye round = girello and is sold fresh as a roast and is the smaller side of the silverside. AKA Tranche or Piece Ronde or Roti de Boeuf (French), Girello or Magatello (Italian), Peceto (Argentina).MM

[Bentley]

Thanks for the lesson guys, seems like a good cut for the chore!

[gnol]

I liked the last one so much I'm making another one.

This time I'm using a 1.4 kg piece of silverside. It is sitting in the brine after some good injecting. this one i will brine for a whole week.

[urbangriller]

Good man Gnol!

Chris

[gnol]

put this on early this morning.
Pic was taken about 6 pm. I've taken it of now and it is cooling before I fridge it.
hope i get time to slice tomorrow night.

[Chargrilled]

Yum that looks great!
the first time i tried this i ended up with a dry inedible lump of crap.
i need to give this another go with my own brine, i used a supermarket corned beef last time...

[gnol]

Yum that looks great!
the first time i tried this i ended up with a dry inedible lump of crap.
i need to give this another go with my own brine, i used a supermarket corned beef last time...

I had to slice a bit to check it and just as i thought it does look a bit dry. Taste was good but i only got the edge with all the coating on it.

It will be fine in sandwiches with other fillings and i'm still practising so all good.

[Chargrilled]

i'd be happy with that!

we need a drool smilie

[gnol]

Finished product.

[titch]

That looks so edible