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

Veal Navel Pastrami Before writing this blog on yet another Pastrami  I tried to answer a predictable yet old question about the Ethical Objections to Veal?   If you're curious click the link.  Belly, Navel or Plate it's all the same to me meaning it's all good.    So what is Pastrami? Pastrami is just cured meat .  It's my goal to make as many pork charcuterie replicas as possible and  the caveat of course is to use Biblical Kosher animals only. What makes this one so different? Ahhh...it's the meat I am using. I am using the delectable Veal Navel or belly (plate) as some call it.  I was able to special order this Veal Belly at  Stewart's Meats  in Yelm WA. It cost $140.00 bucks for this delectable piece of heaven. If you add in the Gas and toll I am sure it's closer to $160.00 bucks for this hunk of meat but it's all worth it. ...

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 ...