pastrami – 溫馨小廚

作者來到馬來西亞後，一直想找大型牛腩來做煙燻牛肉，最近終於找到了。上次作者用的方法，應該不太適合香港的環境做，所以今次用了一個新方法，這個方法不僅味道比較好，而且用質也比較鬆軟，吃起來好吃很多吧。

Finally, I found a large beef brisket in Malaysia. This is I’m using another way to make and find that this more favourable and meat texture is softer, so here’s the recipe to share with you.

第一部份分：鹽水浸～用來給予味道及初步殺菌 (Part 1 – Brine)

材料 (Ingredients) ：

大型牛腩 (Beef Brisket) – 2kg

鹽 (Salt) – 190g

黃糖 (Brown Sugar) – 330g

黑胡椒粒 (Black Peppercorn) – 40g

肉桂 (Cinnamon) – 2條

茴香籽 (Fennel Seed) – 2g

芫茜籽 (Coriander Seed) – 2g

八角 (Star Anise) – 1 whole

丁香 (Clove) – 5pcs

月桂葉 (Bay Leaf) – 2pcs

蒜粉 (Garlic Powder) – 5g

辣椒粉 (Chilli Flake) – 4g

芥末籽 (Mustard Seed) – 5g

水 (Water) – 4.5kg

Instant Cure #1 (Optional) – 10g

1. 準備一個大箱，把所有醃料放入箱肉，攪拌至所有糖及鹽溶於水中 (想容易溶的話，可以先用少量熱水溶解，再立即加入冰粒及水至室溫)
Prepare a big container, add all the spices and water into the water and mix it until all salt and sugar completely dissolved (If you wanna dissolve it easily, just use a small amount of hot water to mix it and put amount of ice to cool down until room temperature immediately)

2. 大型手腩開封後，先清新一下，然後用乾布或廚房紙印乾
Wash the brisket a bit and use a dry towel or kitchen paper to dry the meat

3. 小心地把牛腩上的脂肪及薄膜用利刀割出來，盡量清除所有的
Carefully trim off all the fats using a sharp knife

4. 清除好後，把牛腩放入箱內，放入雪櫃，保持於4°C儲存7天，每天從雪櫃取出一次並把牛腩反轉一下
Put the brisket into the brine for 7 days, refrigerate it and keep it on 4°C for your refrigerator, turn over once a day

5. 7天後，再準備另一個大型容器，放入大量冰及水，從雪櫃取出後，先清洗一下，再立即放入冰水中浸泡一小時
After 7 days, wash off all the spices under tap water, prepare another container, put large amount of ice and water, soak the brisket for another one hour

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

1. 預備低溫慢煮器，預熱為60°C
Preheat your sous vide cooker to 60°C

2. 浸泡好的牛腩，取出並印乾
Take out the brisket and dry it using dry towel or kitchen paper

3. 放入真空袋進行真空，並開始低溫慢煮，時間為48小時
Put the brisket into vacuum bag and progress sous vide for 48 hours

第三部分- 調味 (Part 3 – Dry Rub)

材料 (Ingredients) ：

鹽 (Salt) – 75g

黃糖 (Brown Sugar) – 375g

黑胡椒粒 (Black Peppercorn) – 72g

芫茜籽 (Coriander Seed) – 55g

蒜粉 (Garlic Powder) – 10g

洋蔥粉 (Onion powder) – 10g

甜椒粉 (Paprika) – 5g

芥末粉 (Ground Mustard) – 5g

1. 準備一個大容器，加入水及冰，把低溫慢煮好後的牛腩，立即連袋放入冰水中冷卻
Prepare a container with ice and water, put the cooked brisket into a ice water

2. 然後把以上的所有材料用打粉機打勻，備用
Mix all the dry rub spices well

3. 取出冷卻好的牛腩，用乾布或廚房紙印乾，要印得很乾
Again, take out the bisket and dry it thoroughly this time

4. 把攪拌好的乾調味料用手拍在牛腩上，並用力把調味料壓好，一定要平均地舖滿整件牛腩上
Apply the dry rub on the bisket, press the dry rub onto the bisket and make sure it is completely covered all over the meat

第四部分 – 煙燻 (Part 4 – Smoking)

1. 準備好煙燻器，作者覺得用胡桃木比較適合，今次用3湯匙的木碎
Prepare the smoker, I’m using Hickory wood chips, this time using 3 tablespoons of wood chips

2. 把調味好的牛腩放入煙燻器進行煙燻一小時，溫度保持於100°C-107°C，而通風口保持全開
Progress of smoke for one hour, make sure it keeping 100°C-107°C and keeping the vent fully open

3. 最後煙燻好的牛腩放在架上放涼及放水氣，就可以切片及保存。
After smoked, put it in the rack and let it cool down and evaporate water, then you can slice it and refrigerate it, finished.

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煙燻牛肉所用的是牛腩部份，小編好不容易地才找到一間高級超市有售，希望讀者可以比較容易找到吧。可是每次出外很費時，為了今次的示範，小編只在附近的超市買回來，雖然體積不適合用來做，但也分享製造過程給大家了解一下。

Pastrami is using beef brisket, it’s not easy for me to find, hope that you can find it nearby you. This time, luckily I found a small one nearby my living area, although it’s to small to make pastrami, but I still wanna share with you about the processing.

其實所有醃肉過程也是一樣的，只是調味有點不同而已。由於地方的限制及衛生問題，小編建議讀者使用乾醃的方式，由於肉類會慢慢出水，其後也會自然轉為水醃的。

All curing meats method are the same, just coat different seasonings on it only. Also, because it is limited place in Hong Kong and also talk about the food hygiene, I suggested you to make dry curing instead of brining since dry curing finally will turn to wet brining during processing.

做法：

1. 首先，買回來的牛腩先清洗，切去多肥肉及底部的薄膜
First, wash the beef brisket and cut out the fat and the sheet underneath

2. 把牛腩放入密封袋，加入鹽、蔗糖、黑胡椒、蒜粉、芫茜籽碎並平均地塗滿整件牛腩
Put the brisket into vacuum bag, add salt, brown sugar, black pepper, garlic powder and ground coriander seeds, and coat all the seasonings in the beef brisket equally

3. 把袋密封好，放入雪櫃醃製7天，每天也要翻一下讓醃製平均
seal and vacuum the bag and put it into refrigerator for 7 days and flip it over every day

4. 準備一個大碗，加入清水及小量冰塊，取出醃好的牛腩，在水喉下沖洗並用手把多餘的醃料刷走，放入碗內浸3小時
Prepare a big bowl, put some water and ice, take out the beef brisket from refrigerator, wash it under tape water and get out all the rubs, soak it in the water for 3 hours

5. 3小時後取出，印乾，並重新把黑胡椒碎、芫茜籽粉、芥辣粉、蔗糖、甜椒粉、蒜粉、洋蔥粉、少許油再次平均塗在肉上
Take out after 3 hours, dry it using paper towel or cloth, rub again with ground black pepper, coriander seed, mustard powder, brown sugar, paprika, garlic powder, online powder and oil.

6. 可進行冷燻，今次用乾燻方法 (如果讀者用小編這款煙燻機的話，先用錫紙放在底部，放入3湯匙木碎，另外再用錫紙包著油鍋，才把食物盤放上，所以當煙燻進行初時，先把通風氣孔開啟，當霧煙時，就可以把通風氣孔關閉) 60度，5-7小時，視乎讀者的牛腩大小。記得，做煙燻時不要走開，一定要監察住溫度，如果溫度過高，就要轉細火或關火一會，待溫度降回才開火繼續。
You can now smoke it for 60degree for 5-7 hours, but it’s depends on the size of your brisket, this time, mind one is very small, so I just took 45 minutes (If you are using the same smoker as mind, place the aluminum foil in the bottom and put 2 tablespoons wood chips at the centre, then use another aluminum foil to cover the drip pan and put on the top of the wood chips, place the food pan on the top afterwards, open the vent holes when begins, then completely close it when you see the smoke comes out) . Don’t forget, please monitoring the temperature while smoking, if temperature too high, turn down the heat or close the heat a while until temperature goes down the aforesaid temperature range, then open heat again to continue.

7. 放入密封袋並抽真空，最後進行低溫慢煮，65度，48小時就完成了。(視乎牛肉大小調整時間)
Vacuum seal the beef brisket and sous vide for 65 degree for 48 hours. (Depends on the size of pastrami, please adjust the time accordingly)

p.s. 由於我們沒有用到亞硝酸鹽，所以自家製的牛肉不會是超市所見到的粉紅色的。
 Since we didn't use sodium nitrites for our curing meat, so you can't see pink colour like factory one.

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Tag: pastrami

自製醃肉及煙燻篇－煙燻牛肉 [低溫慢煮方法] (HOMEMADE CURING AND SMOKING – Pastrami [Sous Vide version])

第一部份分：鹽水浸～用來給予味道及初步殺菌 (Part 1 – Brine)

材料 (Ingredients) ：

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

第三部分- 調味 (Part 3 – Dry Rub)

材料 (Ingredients) ：

第四部分 – 煙燻 (Part 4 – Smoking)

自製醃肉及煙燻篇－煙燻牛肉 (HOMEMADE CURING AND SMOKING – Pastrami)

做法：

第一部份分：鹽水浸 ～用來給予味道及初步殺菌 (Part 1 – Brine)

材料 (Ingredients) ：

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

第三部分- 調味 (Part 3 – Dry Rub)

材料 (Ingredients) ：

第四部分 – 煙燻 (Part 4 – Smoking)

做法 ：

第一部份分：鹽水浸～用來給予味道及初步殺菌 (Part 1 – Brine)

做法：