British BBQ Society Forums

Weigh the meat and measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1 (you can find it online cheaply)

Rub onto the meat and put in a ziplock bag in the fridge for a week. Remove, rinse, let dry and smoke.

That same cure works for bacon, pastrami, chicken... Anything really

YetiDave wrote:Weigh the meat and measure out 3% of that weight in salt, 1% in sugar and 0.25% in cure #1 (you can find it online cheaply)

Rub onto the meat and put in a ziplock bag in the fridge for a week. Remove, rinse, let dry and smoke.

That same cure works for bacon, pastrami, chicken... Anything really

Ahh...ok - yes I've done this with bacon (used to get the cure from a local butchers - turned it in the bag every day). Added maple in the bag too. Best bacon I've ever tried (mother in law donated her old bacon slicer).

You're spurred me on to do it again (and with the loin too).
Pastrami...I don't think I've seen uncooked pastrami?

Cheers!

Nah you won't, but if you cure a fatty cut of beef (brisket is typically used) and cure it with black pepper and coriander seed (amongst other things) then hot smoke, you've got pastrami

Personally that's what I'd do with the loin - cure it with whatever flavours you want then hot smoke and slice when cold. There are tons of options though

Cheers...I'm loving the flow of ideas really. Wanted to get as far away as standard BBQ (grill) fare as possible (not that I don't also love that side of cooking) so endless opportunities are opened...pastrami on the UDS...noted

Lol.

Quick pic of the finished item. Took out when it had reached an internal temp of 94c...probe slid in easily but fork didn't really 'turn like spaghetti' so quite possible it could've continued (ran out of time really). Rested for around an hour in foil/towels.
Still, it turned out ace...and went down a storm. Always room for improvements

No pics of it being pulled...as soon as it was ripped up it was served and demolished...

Looks good from the outside.