Mar 08 2014
I was hungry for a pastrami sandwich so decided to do up
one. I would use Hub’s EZ pastrami method.
It is quicker method to get good pastrami without doing the 7 day or longer
process. His way is to buy a 3 to 5 pound pre-corned beef to shorten the prep
time.
I got to thinking why can’t I use Tatonka Dust in the
seasoning. The usual seasoning is salt, pepper, coriander, onion, garlic
powders. I used some fresh coarse ground coriander seeds, dried garlic flakes
and Tatonka Dust.
I bought a small 2 ½ pound corned beef flat. It had a ¼ inch
fat cap so left it on. After an overnight soak I rinsed it well and dried then
layered my seasoning; added ground coriander right from the grinder, some dried
garlic flakes and then a generous amount of Tatonka Dust. I wrapped it in 3
layers of plastic wrap then in the fridge overnight.
On Friday I did it on my Traeger. Being small I thought 4
hours at 225 deg. should be enough. I monitored the IT temp. I was able to keep
my Traeger at 230 deg. grill level temp and it took 4 ¼ hours to get 170 deg.
IT. I triple wrapped in foil, let it cool down then in the fridge overnight. I
smoked it fat cap down and would do it fat cap up in the oven.
At 1:30 I put it in a 250 deg. oven and planned to eat at
6:00. I checked the temp at 5:15 and was just 162 deg. so I went to 300 deg. At
5:45 it was over 170 deg. so pulled it out to rest before slicing. I heated up
a skillet with some olive oil and butter to fry up some pierogies and sliced
onions. I use Mrs. T’s frozen instead of homemade and these were potato and
onion stuffed. I added in the sliced onions too quick and burnt them but the
pierogies were good.
Seasoning and corned beef after brining
Layers of seasoning
After overnight in fridge with seasoning
After 4 1/4 hours at 230 deg.
Cooling
Ready to foil and bake, fat cap side
After baking, 250 deg. 4 1/2 hours
Sliced
Pierogies
My Supper
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