Today we making Pastrami and mistakes in tandem!
Looking forward to the crazy weather conditions passing and getting back to cooking outside again.
Need to do something about that camera going out of focus in low-lights. Think I've dropped it in the firebox too many times.
Brine for 2kg brisket:
4tbsp black pepper
2tsp nigella
2tbsp mustard seeds
2tbsp cumin seeds
200g salt
2tbsp cloves
5-6 bay leaves
3 cinnamon sticks
Binder: mustard
Rub:
4 parts black pepper
1 part ground coriander seeds
1 part red chili flakes
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Негізгі бет Тәжірибелік нұсқаулар және стиль New York-Style Smoked Pastrami (7 day brine)
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