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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20070979 No.20070979 [Reply] [Original]

shhhhhh it's sleeping :3

>> No.20070983
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20070983

>/brisket/ Pt. II

>> No.20070984
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20070984

>>20070979
just a quick reminder about yesterday's thread while I was planning this. went with the Texas rub and it's been low'n slow for about 4.5 hours

>> No.20071007

>>20070984
Nice. Best rub I ever had was in Thailand by a man.

>> No.20071014
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20071014

>>20071007
ch-chang?

>> No.20071019

>>20071014
You’re stoned rn aren’t you

>> No.20071033

>>20071019
happy New Year buddy

>> No.20071039

>not making pastrami
bottom text

>> No.20071041

>>20071039
wait wait wait how do I make pastrami with it? I've been DYING for pastrami for years. they don't sell it (not properly at least) in this godforsaken country

>> No.20071043

>>20070984
>nandos rub
they have that in ameirca?

>> No.20071048
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20071048

>>20071043
I wouldn't know

>> No.20071051

>>20071041
cure it, smoke it, then optionally roast/steam it
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/
this site has all you need for it. The bit about nitrites killing botulism is a bit dubious, but it'll certainly slow it down. Curing salt is cheap as shit too.

>> No.20071053
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20071053

>>20071051
thanks anon this is just what I need. my briskie is still resting atm but I had a taste and it's pretty good but not pastrami good. I would kill for a curly fatty 'strami sandwich, will have to go through the trouble to make that next time.

>> No.20071065

>>20071053
the hard part is making fridge space for a week
also don't forget to desalinate after curing

>> No.20071068

>>20071065
fuck it's so much work but I gotta do it eventually.

I've been toying with buying a second frdige-freezer specifically to accommodate my /ck/ experiments (my kitchen fridge is fairly small). this year might be the year where I pull the trigga