Pickled Beef

[SmokinBBQ]

Saw this on the shelf and had to give it a go. found a recipe for pastrami, had no ingredients apart from black pepper, so just made it up. Knocked together a rub from black pepper, cumin seeds and ready made madras powder. Stuck it in the smoker, had a few cans of hobgoblin and forgot about it till our lass said, is that meat still in the smoker? oops. 7 hours later, internal temp was 214f, it looked like a present from the dog. Once cooled and sliced thin it was one of the best things I've tasted. Tender, the fat melted in the mouth and there was a nice heat from the pepper. definitely doing this one again.

Kicked it around the backyard for half an hour

Think I picked the right one up?

[SmokinBBQ]

here's the result, wouldn't let me add it to the original post.

[Toby]

looks urrrm interesting! to be honest i wouldnt mind giving it a go

[YetiDave]

Nice! I've got a ton of curing salts and I've still not tried pastrami

[SmokinBBQ]

looks urrrm interesting! to be honest i wouldnt mind giving it a go

Nice! I've got a ton of curing salts and I've still not tried pastrami

Go for it. Mind you, mine was already cured, don't know how difficult that part is?

[Gary Morris]

Looks fine, nice colour. I think they substitute the word 'pickled' for 'cured' any idea what cut its from, I could only find tongue.

[SmokinBBQ]

I think they substitute the word 'pickled' for 'cured' any idea what cut its from, I could only find tongue.

I think your right, certainly didn't smell pickled. Haven't a clue what cut it is, Definitely not tongue. Was lovely though.

[YetiDave]

Curing's incredibly easy, all you need is an accurate set of scales - http://ruhlman.com/2011/09/how-to-make-pastrami/

Curing salts (pink salt, also known as cure#1) can be bought from here http://www.homecuring.co.uk/

That cut looks like beef chuck/shoulder to me

[tommo666]

Pickled brisket here: http://www.eastlondonsteak.co.uk/the-cu ... isket.html

Not brave enough to go there yet

[SmokinBBQ]

I might give it a go from scratch sometime, I'll buy the ready cured for now. I fancy having a go at pork belly streaky bacon though, that must be a similar process to cured beef?