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Beef brisket, dry-cured with mustard seeds, coriander and jerk seasoning for 5 days. Rinsed, watered for 30 min, dried for 2 h in the fridge. Then brushed with liquid smoke and covered with freshly toasted and ground black pepper & coriander. SV at 167.5 oF for 24h. Cooled, sliced and portioned. And for me a Pastrami sandwich, as featured in the Dinner thread.
Beef brisket, dry-cured with mustard seeds, coriander and jerk seasoning for 5 days. Rinsed, watered for 30 min, dried for 2 h in the fridge. Then brushed with liquid smoke and covered with freshly toasted and ground black pepper & coriander. SV at 167.5 oF for 24h. Cooled, sliced and portioned. And for me a Pastrami sandwich, as featured in the Dinner thread.
