VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

We may not agree with how the board shutdown was managed, but we've done what we could to preserve some of its history in lieu of that.

Please enjoy the archive.
~ Managers, Moderators, VIP's, and regular posters.

Author

Topic: Pastrami a la chuck roast

shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: Pastrami a la chuck roast
	taking the salt cured meat to the next level --- already did the corned beef experiment, which turned out well. this time, i used a 5 lb chuck roast .... i was fixing to use a sirloin cap, but that was $50 ... went with the $22 chuck roast instead ... good quality meat though - got it from the local butcher Brine: 3 quarts of water 2 tablespoons pickling spice 1/4 cup meat cure (has salt peter to keep it pink on the inside) 1/2 cup Tony Chachere's Creole Seasoning 4 tablespoons black pepper 4 tablespoons paprika 2 teaspoons liquid hickory smoke 3 tablespoons garlic powder 3 tablespoons worcestershire sauce 2 teaspoons ground savory 1 tablespoon hot mustard boiled the brine for 30 minutes so everything is nice and dissolved iced the brine down to bring it to room temperature put the meat and the brine in a tupperware container in my garage fridge. --------------------------- in 30 days i will pull out of the fridge and give it a rinse and a dry rub rinse: 30 minutes in cold water to draw out excess salt dry rub: black pepper garlic powder creole seasoning after that i will put it in my smoker for 10 hours on a low low heat slice it super thin, put it on a sandwich with lettuce, onions, and tomatoes -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: Pastrami a la chuck roast
	-- edit -- i forgot ... i added one of Shiner Bock's 100 year commemorator Doppelbocks to the brine -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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Terminius_Est Title: Moon River Posts: 40,732 Registered: Feb 27, '02 Extended Info (if available) Real Post Cnt: 40,160 User ID: 651,096	Subject: Pastrami a la chuck roast
	Why brine it for so long? -----signature----- There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: Pastrami a la chuck roast
	i only need to brine it for 10 days for the curing process .... salt seeps into the meat a lot easier than the other flavors though so it needs more time to develop that peppery goodness that makes pastrami so good -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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shaggynuts24 Posts: 16,788 Registered: May 30, '06 Extended Info (if available) Real Post Cnt: 16,773 User ID: 1,143,256	Subject: Pastrami a la chuck roast
	i cut off a chunk last night and checked the flavor it was really good ... i might go ahead and pull it out next weekend (the 14th) give it the 30 minute fresh water soak dry rub pepper - garlic powder - paprika - creole seasoning douse it in hot sauce and then smoke it -----signature----- fat girls + skinny ankles = faulty construction -- Halloweve The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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