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Pastrami
December 4, 2009
7:28 am
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ChrisUK
Netley Hampshire UK
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I am passionately fond of pastrami,but Im fed up with the wishy washy flavoured rubbish the local supermarket calls pastrami.I wish we had a good Deli within reach. So Im going to have a crack at making my own.Its not going to be the long soaked in brine.ie. week or more,but rather a quick recipe,marinate for 24-48 hours,then smoke for 2hours.

Would be interested if anyone has any previous experience or tips before I start?

My love affair started many years ago in New York,where I waited for over an hour to be served in a deli,where if the owner does not like the look of you,he wont serve you!!.Fortunately I passed and it was gastronomic experience I'll never forget

Im a lonely little Petunia in a Cabbage patch

December 4, 2009
6:32 pm
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BuckeyeGirl
N.E. Ohio
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Well, I've never tried it but I sure want to hear how it turns out!  I love pastrami too.  Even here in the states, what we get in most common grocery stores isn't great.  Unless you're around a good deli, (which rural Ohio can't really boast of) you have to sort of take what you can get. 

Located in N.E. Ohio

December 5, 2009
11:00 am
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ChrisUK
Netley Hampshire UK
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Its marinating now Debby. Will let you know Monday how it turns out

Im a lonely little Petunia in a Cabbage patch

December 5, 2009
8:55 pm
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Maud
Virginia
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When it's ready, I'll have a Reuben with cole slaw on the side.  Thanks very much.

Eating

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. ~Ambrose Bierce

December 6, 2009
5:01 pm
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BuckeyeGirl
N.E. Ohio
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Well, Toph's adventure in pastrami lead me to some research... now I'm trying to decide how to build a smoker.  I could buy one of course, but where's the fun in that?

I found this for the procedure, http://bbq.about.com/cs/barbecuetips/a/aa022302a.htm now I just need to look for smoker plans.  My ex sister-in-law's place had lots of hickory wood available, but I don't think they live there any more, so I'll have to call my cousin Johnny.  He's a lot like Suzanne's cousin, I call him when I need some information, like who might have some good hickory, or apple wood for a smoker. 

It's a thing I have to use caution about though, last time I callled to ask if he knew of anyone who had some railroad ties to use for my chicken coop foundation, he pulled up with a load of ties to drop off for me.  Now THAT's what family is all about!  I'm a little choked up just typing this!!! There's real power in the words 'family' or 'friends', also 'neighbor'.  Or there should be when it's all done right!  This all reminds me that I need to bake and take a couple loaves of Grandmother bread and that extra apple pie I have up the road! 

Located in N.E. Ohio

December 6, 2009
5:42 pm
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Pete
WV
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BG, building a smoker really isn't at all difficult.  You can make it from just about anything.  You need a firebox and a rack inside something which will contain the smoke, vented so there will be some air flow.  If you repurpose something like an old oven or refrigerator, you don't even have to insulate it.  But, something that big uses quite a bit of fuel.

Chefs make in kitchen smokers using just a big pan with a lid, so you know it isn't very complicated!

Anulos qui animum ostendunt omnes gestemus!

December 6, 2009
5:50 pm
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CindyP
Hart, MI
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A simple smoker can be made out a metal barrel or garbage can.  Here's a link I have in my "Things to Make" bookmark.

http://cruftbox.com/cruft/docs/elecsmoker.html

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

December 7, 2009
8:46 am
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ChrisUK
Netley Hampshire UK
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Well,I think it was a moderate success.As good as any Ive tasted from a Supermarket.I shall tinker with the recipe and times for my next batch.

First,may I say that Cindy's post re using a trash bin is an excellent idea for use in the yard. I would go further and say that if you could find a incinerator that is roughly the same, except, it has a lid with a small chimney.Use this to connect with a lenght of flexible 4inch ducting to another box into which you place the food to be smoked and you have just built yourself a hot,using the bin,and a cold using the ducting, smoker.

Pete is also correct,in that although you can purchase an indoor smoker.Its pretty simple to make on for little or no cost,which is what I did.Just to ascertain  if it works.I will now look for a suitable indoor one  ,mainly for two reasons; I do not have a yard. I do not need to smoke large quantities.          For this experiment I used a heavy roasting tin across two hobs on the stove for 2.1/2 hours

I think it was a good idea that lends itself to a number of recipies for meat,fish,fowl and Im pleased that I tried.

I will post the recipe I used in the Just Recipes Forum.

Im a lonely little Petunia in a Cabbage patch

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