Sammich Pr0n

We haven’t featured one of these in a while – found a packet of pastrami tucked away in the freezer so I put together reubens.  We like the thousand island as a dip.

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Tidbits

20170115_140439-1600x1200Ollie is all about helping Mrs J with her sewing.20170114_141203-1600x1200He provides invaluable feedback on the kitteh beds she assembles.  I think the one he is test driving now is shrouded for secrecy.  The cat bed manufacturers are always on the look-out for new designs.20170116_120430-1600x1200Made some fried rice for dinner the other day.  Those dumplings are from frozen and are pretty bad.  20170118_115635-1600x1200I’ll drop a photo here in case I forget the brand name.  Bad tasting, and the portions are so small!  LOLdsc03865-1600x1200Here’s another shelter kitteh.  I’m told that 90% of these ginger kittehs are males but this one is a girl.  Staff have named her Tina Turner – Mrs J says it was just Turner until they discovered on the operating table that the neutering procedure they had planned was inappropriate.  20170117_082225-1600x1200Here is one of those beef roasts that was on sale last month.  I dry brined this one and vac sealed it, it spent the month in the fridge.  Yesterday I rinsed it off and gave it a dry rub prior to placing it into the smoker.20170118_080236-1600x1200Pastrami!  I left it in the smoker for 8 hours, then brought it into the house, covered it with foil, and placed it into a 200 degree oven where it stayed all night.  Here it is this morning, it started to come apart when I transferred it into this hotel pan.  I covered it with foil and it’ll spend time back in the fridge to firm up for slicing.dsc03867-1600x1200This is Flip, a 10 month old male.  Both Flip and Tina Turner are up on their shots and are ready to go home.

Dry Brined Pastrami

20161212_090812-1600x1200I went with a dry brine this time, using Morton’s Tender Quick and various other brining seasonings.  Here is a decent overview of the process (he mixes his own curing salts), and here is another take on it.  They both use beef briskets but Kroger had a sale on big (10lb.) shoulder roasts so I used one of those and adjusted the amount of cure to suit.20161205_171221-1600x1200It takes a good while for the curing agent to diffuse through the meat, one this big will take a couple of weeks.  Be sure to flip the meat daily,  I put the shoulder in a big plastic zip bag and placed that into this same tub in case the bag leaked.  Here it is, after rinsing the salt off, coated with a rub prior to smoking.  There are all kinds of recipes online for a proper rub but they all are heavy on ground coriander and black pepper.  I like a few ground juniper berries in my mix, and also paprika, garlic, onion powder, ground mustard seed, and ground bay leaves. 20161206_154133-1600x1200 I left this one in the 200 degree smoker overnight and nearly all the next day.  The internal temps made it to 185 when I took it out for steaming.  It was so big I used a big pasta cooker, keeping the water level below the lift out strainer.  I added more water a couple of times before the temp reached the target of just over 200 degrees.   Save that water!  You can reduce it for a nice au jus. 20161212_090834-1600x1200Because my middle name is Lazy, I held back on slicing the boneless ham I bought a few weeks ago during a post-holiday sale until the pastrami was ready.  The slicer isn’t that hard to clean up, but, still.

Got Reuben?

20161002_114618I picked up some corned beef while at the market getting those whole chickens to smoke.  We haven’t had fresh pastrami for a while and it seemed a waste to roll out the smoker just for the poultry.  I left it going after removing the chicken and replaced them with the corned beef I had rolled in a pastrami rub.  The pastrami seasoning is just my basic rub but with extra coriander, ground black pepper, and juniper berries.  The juniper berries are optional but I think they work well.20161002_115507This one is sliced with the grain, exactly wrong!  Slice across the grain!  I salvage these slices by the expedient method of chopping them up.20161002_121353I like to pile the pastrami on a skillet and top with Swiss cheese and sauerkraut, add some sauerkraut juice to the pan and simmer it with a cover to melt the cheese.20161002_121457Scoop the hot pastrami onto a lightly toasted piece of rye bread and squeeze on thousand island dressing, serve with a pickle.