Wednesday, November 12, 2014

The Hawthornes Make Pastrami.

Mr. Hawthorne picked up a brisket 
at Food Lion the other day 
and he's making pastrami.

Here's the process:
First you make a pickling spice mix.
Then you brine the brisket for 4 days.
On the last day, rinse off the brine
and leave the brisket in refrigerator overnight, uncovered.
The next day, you prepare a spice rub for the meat
and then smoke it until internal temperature reaches 190°-200°.
Let rest before cutting.

We have a little stovetop smoker which comes in quite handy.

Rosie assembled all of Mr. Hawthorne's spice ingredients,
since if I'd left it up to him to find them,
he'd still be looking for them.

Pickling Spice Mixture
2 TB mixed whole peppercorns
2 TB hot red pepper flakes
2 TB coriander seeds
2 TB mustard seeds
5 fresh bay leaves (less for dried)
1 TB ground ginger
1 TB ground mace
3 cinnamon sticks
1 TB whole cloves
2 TB allspice berries
1 TB smoked paprika
1 TB garlic powder
1 TB onion powder
1 cup coarse kosher salt
1 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup honey
4 garlic cloves, minced

Mix all ingredients together in a container
large enough to hold the brisket.
 Stir well to dissolve sugars and salt.
Place brisket in and
add enough water to cover the brisket.
Cover and refrigerate for four days,
stirring mixture and turning brisket over each day.

I used a small cooler.

Now, true deli pastrami would have some type 
of curing salts containing sodium nitrite.
This is what gives pastrami its pink color.

I don't have any curing salts.
But I do have annatto.
Annatto is made from the seeds of the achiote tree,
indigenous to South America, 
and is used for both food coloring and flavor.
I use a little annatto whenever I make Spanish rice
and it's also what gives cheddar cheese its color.

I decided to shave off slices of the annatto
and add that to the mixture.

After the fourth day,
remove the brisket from its brine and wash it off.
Pat dry, then place back in refrigerator, uncovered, overnight.

When you're ready to smoke,
make your Spice Rub:
1/4 cup ground coriander
2 TB freshly ground black pepper
2 TB smoked paprika
Rub spice mixture into brisket.

Mr. Hawthorne used applewood chips in the smoker
and smoked until internal temperature reached 190° - 200°.

Let rest before slicing.

 And there you have homemade pastrami.
Jewish barbecue, if you will.

I'm very happy with the taste and flavor of this pastrami,
but I'd like to try my take on it
and actually get the curing salts.
Pink Prague Powder #1.
Plus a few more tweaks.

Pastrami on toasted homemade rye bread
with a schmear of coarse grained mustard,
 turkey, pepperoni slices, and Swiss cheese.

Rosie Tip #459:
Whenever I'm using pepperoni,
in a sandwich or on a pizza,
I place the pepperoni slices on paper towels and nuke them.
Grease goes onto towels, not in you.

Put under the broiler until the cheese is bubbly,
then add pickle slices and Mr. Hawthorne's pickled red onions.
He keeps a jar of pickled beet juice in the fridge
and simply adds onion slices to it.


No comments: