Wednesday, 15 January 2014

Meat Week - Day 4

This was to be a smoking day - However we decided to postpone it until I get back to Sydney with more supplies. We planned to do it in the bbq but it got too hot and didnt seal well enough for cold smoking- So instead it will be an electric frypan and a big cardboard box back in Sydney! Low tech I know but at least it works!
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!

Brine 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!



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