Text 26077, 113 rader
Skriven 2012-06-14 21:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bologna
===============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> My biggest problem with commercial bologna is that I lived on it for
 DD> nearly three months when I was younger (early 20s) and it now triggers
 DD> my gag reflex.

I've never overdosed on it so I still like it occasionally. Since it
is under-seasoned I add seasonings to the butter or mustard.
Sometimes I'll even smoke a chub before slicing it up.

 JW> Re: meat glue
 
 DD> I posted a URL to M. Jimmerson down in the antipodes for experimental
 DD> sized packets. You will have seen that by now.

I did and I stored the URL in my favourites so I can find it again
easily. I think I'll order some soon, perhaps some other things as
well. Thanks.

Way better cold cuts:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dave's Pastrami
Categories: Tnt, Beef, Smoked, Spice
  Servings: 1 batch

      1    corned beef brisket
           PASTRAMI RUB:
    1/4 c  black peppercorns
    1/4 c  coriander seed
      1 TB white pepper
      2 TB yellow mustard seed
      2 TB good paprika
    1/4 c  kosher salt

Pastrami starts out as a brine-cured cut of meat - corned beef,
actually. There are many perfectly acceptable commercial corned
beefs out there, so when I make pastrami at home, I start with a
commercial corned beef rather than a fresh brisket. That allows me
to skip the curing process and get right to the seasoning and
smoking.

You can use a flat cut or a point cut as you prefer or a whole
brisket.

Remove the corned beef from the wrapping, drain off any juices, and
rinse it off. You can also use this opportunity to trim some of the
fat and membranes off. I remove the membranes, but only minimally
trim the fat.

Place the corned beef into a container and add enough water to cover
the pastrami. Let it sit and soak for about twenty-four hours or so.
You don't have to change the water - just make sure the meat is
covered by the water.  The idea is to soak out a lot of the salt
that's in the corned beef. As the beef cooks over the smoke and
turns into pastrami, it can lose up to 20% of its weight, which will
concentrate any salt remaining in the meat. Without this soaking
step, your finished pastrami will be almost unbearably salty.

The next day, make up a batch of Pastrami Rub. The most basic of
pastrami rubs contain black pepper and coriander with a touch of
paprika. Over time, I've developed a rub that gives me exactly the
flavor I'm looking for.

Pastrami Rub: This makes enough to transform 1 average point cut or
flat cut corned beef into pastrami. If you're using a whole brisket,
double the recipe.

Grind the peppercorns, coriander, and mustard seed coarsely in a
spice grinder or use a mortar and pestle. Add the paprika (use a
good quality Hungarian paprika if you can, not that nasty red dust
they sell in dollar stores in plastic tubes) and salt, stir well to
thoroughly combine.

Take the brisket out of it's soaking water and pat it dry as best
you can. Rub the spices liberally onto every square inch of the
brisket's surface, pressing the mixture into the surface as you go
so there is a decent coating of spices.

With the beef well-coated, put it into the smoker and hold it over
the smoke at 250 F for three or four hours, or until the internal
temperature of the brisket reaches 165 F on a meat thermometer
inserted into the thickest part of the meat. I like to use a mild
wood for the smoke - apple is good, and so is citrus wood and maple.

Take the brisket out of the smoker, wrap it up well in aluminum
foil, and chill it thoroughly. Cold meat slices better than hot.

When the meat is cold, slice it as thinly as possible. I have a meat
slicer, but if you don't, that's okay - use a good sharp slicing
knife and make thin, uniform slices against the grain.

You can eat it just the way it is if you like - remember, it is
fully cooked - but you can also sizzle it a bit in a frying pan or,
if you've trimmed a lot of the fat off it first, steam it. Get
yourself some good rye bread, some sharp mustard, and some strong
horseradish if you so desire, and have yourself a feast.
     
  From: Dave Sacerdote

MMMMM-------------------------------------------------

Cheers

YK Jim


... You'd need a qualified chemist to figure out its exact ingredients.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)