Charcuterie Day in my kitchen

[sazemisery]

Many here have heard of the Corned Beef recipe I shared from Michael Rhulman's Charcuterie book. If you haven't you can read it here:
http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=49633&mesg_id=49633

I decided it was time for some of this and also wanted to try his recipe for Pastrami. Both brines are made and chillin' in the fridge. I will add the brisket flats tomorrow and wait for the magic. The pastrami only brines for 3 days then into the Bradley smoker for long and slow pecan smoke. Then it goes in the oven to finish.

The corned beef takes 5 - 7 days then into the boiling pot with it. I will take pics starting tomorrow when the process starts. If anyone wants the pastrami recipe I will post it down thread.

Have a kicked back Labor Day Holiday.:hi:

[eleny]

1. I fixed a corned beef for dinner last ight

Store bought and "nuked" in the pressure cooker. It was good but I bet yours will be out of this world.

[hippywife]

2. I bet it smells really good around your place soon!

Pastrami sounds wonderful! And, of course, I would love the recipe when you get some time.

Hope all is well with all of you!

:hi: