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Re: Naths Topside Pastrami.
Posted: Tue Dec 17, 2013 12:56 pm
by gnol
Dont forget to ask the net things as well.
There are only nearly 4 million hits when you do.
https://www.google.com.au/search?q=How+ ... 8Qf_hYDoDQ
Amazing Ribs site is what I may go with next.
http://www.amazingribs.com/recipes/beef ... trami.html
Re: Naths Topside Pastrami.
Posted: Tue Dec 17, 2013 4:54 pm
by Captain Cook
gnol wrote:I held this piece at temp for a lot of hours and it still sliced finely.
Looking good Gnol
Top info re the holding it at temp.
Captain
Re: Naths Topside Pastrami.
Posted: Tue Dec 17, 2013 5:03 pm
by urbangriller
Captain Cook wrote:Busio90 wrote:Yep thanks Capt'n.
I usually hold low and slows at temp for as long as possible as you said. Would I still be doing the same if I want to cool this and slice thinly for cold meat?
Nath
Yes, Maybe not as long if you want it to hold together to slice thinly, I cant say what the optimal time would be but I am guessing about 1.5 Hrs, there are a few variables.
maybe Chris can give you a number to use.
Captain
42
No...I'd sit at temp 1.5 houre (like the Capt said) up to 3 hours if pos.....that's um....10 beers in the old money!
Chris
Naths Topside Pastrami.
Posted: Tue Dec 24, 2013 10:44 am
by Nath
Well, here's the result.
I smoked until an internal of 160f, then wrapped in foil to allow to continue cooking/steaming, held at 200F for 1.5hrs, would have like to go a bit longer but I was getting sleepy.
Taste delicious. Can't wait to build a sandwich today.
Nath
Naths Topside Pastrami.
Posted: Mon Feb 17, 2014 9:36 am
by GarthFader
Ive made a couple of batches of that. Starting with brisket and Corning it, the spices and smoke. It's pretty good, had the tick of approval of some family friends that are polish.
Steam it, slice it thick and pile about 250g onto a sandwich like Katz Deli in New York. It's amazing.
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