I have a picture of a Pastrami sandwich covered in sauerkraut and melted Swiss cheese burned into my brain. I am dying for one! I could just run to a local deli and order one, but after ingesting the grease laden, overly salted, and on stale bread sandwich, my stomach will be calling for Pepto Bismo! I have been cooking at home so much lately that no matter what restaurant or sandwich shop I go to it just does not taste good. It tastes old. It is almost always too salty and the taste of whatever I have ordered lingers far longer than it should. The food is just is not fresh! Let’s face it, as my mother calls it, it is “restaurant food.” I can’t even enjoy my usually takeout pizza anymore. The dough taste like the card board box it is delivered in and it is always so salty that I am up throughout the night drinking water!

I have been reading a lot about brining lately. I really want to try making the pastrami myself. So, I went out yesterday in search of a well marbled piece of beef brisket. Unfortunately none of the pieces that I looked at were as well marbled as I would have liked. Leaner cuts of meat seem to be taking over the butcher’s counter. It has gotten so crazy that I feel like I have to grind my own hamburger to ensure enough fat for a really tasty, juice burger! Back to the brisket, we’ll have to wait to see how it turns out. Hopefully it will not turn out too dry. If it does I might have to try a different cut of meat. I plan on making this my new mission in the kitchen. I am going to become a charcuterie queen!

I got up this morning ready to make the brine which this yummy piece of meat will sit for 5 days. The question is will I be able to wait??? As the brine came to a slow simmer on the stove, I was worried that I did not put enough peppercorns and whole coriander in to the pot. A few minutes later everyone in the house started coughing and Rose complained about her eyes watering. I knew I was off to a great start! After simmering the brine for a couple of minutes I put it into the fridge to cool down.
The brine is cold and the meat is ready for it’s vacation.
I’ll keep you posted!

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