Kosher Dosher...“I am a culinary Heretic"

Pastrami Muscovado Last week I dreamt up a recipe for  Duck Pastrami  that was over the top. I received so many accolades that I had to try it on Beef. This is almost the exact recipe I used for the Duck with the exception of a minor tweak in the Muscovado sugar. I called it Pastrami Muscovado because the addition of this sugar puts it over the top and deserves to be part of the recipes name.   The recipe is very simple. Just click on the box to the left and it links to my notes.  When I woke this morning I was not planning on making Beef Pastrami but while at Costco I could not resist. This is such an easy recipe. All you have to do is measure out all the ingredients and apply them correctly to the meat.  I cut off the hard pieces of fat first then I used a Jaccard Tenderizer  to pierce the meat. Piercing the meat will help with salt the and cure absorption. I combined the salt and Cure#1 and ...

My love of bacon has taken me in many different culinary directions.  See  Heavenly Bacon First of all I do not eat pork or as  we tribesmen say  Treif .   What do we do then? We find an alternative or we make our own. I have eaten lots of Turkey Bacon which in my opinion is a poor substitute if you ask me.    I have eaten great Beef bacon but it's not available everywhere and somewhat expensive. I have see kosher beef bacon as high as 7 bucks for 4 oz. What is a Jew to do? Hey lets make our own beef bacon. This of course requires lots of research. Last thing you want to do is kill someone because you improperly   cured your meat. If you do not cure the the meat properly you risk creating the   Botulism  toxin.  If you hot smoke   the bacon which I do not recommend (to much fat rendering) than curing is unnecessary but my incredible bacon is  cold smoked . ...