Instead I bought a brisket (well half one, I didnt realise it was like a whole side of a cow!) and prepped to make Pastrami and Jerkey.
Pastrami: I followed recipes based on Michael Ruhlmans for Homemade Pastrami using two pieces (970g and 660g) of brisket.
I used a syringe to inject the brine into the chunks - So much fun! I aimed for 15% injection rate.
|Brine Injection time!|
Homemade Jerkey: I kinda made up my version based roughly on this recipe - I diverted towards the end as I never have all of those dried herbs.
For 1kg of finely sliced brisket I used
1 cup soy sauce
1/2 cup worchestershire
3 cloves of garlic
2 tbsp of coriander seeds
2 tbsp brown sugar
I marinated the slices overnight and then threaded them onto skewers and popped them in the oven at 50'C with the fan on. (I love mums oven- mine doesn't go as low!)
Hows it looking?
|Slowly slowly drying!|
Home cured american style bacon: I was looking through a friends "Gourmet Farmer Deli Cookbook" (awesome book by the way!) and saw about 6 different recipes for bacon. As I had some pork belly in the fridge I decided to go for the american style, I used some brown sugar rather than honey and added a tad of sodium nitrate (cure #1). I injected the belly with some brine (still enthusiastic after the pastrami injections!) to speed up the process and popped it in the fridge!