[Sca-cooks] Smoker was: Bread Questions

Susan Lin susanrlin at gmail.com
Fri May 29 12:19:00 PDT 2009

Pastrami - my eyes saw pastrami!  I'm going to have to try this.  I usually
pickle my own corned beef (or buffalo when we can get it) but I'm okay with
buying a store one and "fixing" it.

When we were in New York last summer we purchased a whole pastrami and froze
it and packed it back to Colorado - it's still there waiting for us to get
enough people who will truly enjoy it together!


On Fri, May 29, 2009 at 12:51 PM, Karstyl <karstyl at gmail.com> wrote:

> Susan Fox wrote:
> Small diversion:  some folks from the Barony of Calafia [San Diego, CA]
>> brought a propane-fired smoker to Collegium and to Potrero War and
>> demonstrated it.  Quite a good compromise for "city kids".  Best quickie
>> treat:  smoked pecans in about one hour.  To which I say, happily, Nuts To
>> You!
> I ran my smoker last weekend, now I wish I had tried to smoke pecans, it
> sounds so good.
> I did learn a couple of things in that smoke run.
> 1) Corned beef coated with black pepper, long pepper and cubebs and smoked
> for 24 hrs @200 tastes like pastrami. It is basically the recipe for
> pastrami, but the commercial corned beef that was in my freezer from some
> sale a while ago worked well, and better then I expected.
> 2) The random poultry in a vacuum bag at the bottom of my freezer was a
> duck, not a chicken.  It was still very yummy after smoked in pomegranate
> sauce. I know, I know, label stuff that goes in the freezer. I think a
> friend who was borrowing freezer space left in when he moved out of town.
> -Hrefna
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list