mk1 Posted February 17, 2016 Report Share Posted February 17, 2016 as the title says.... Brined, smoked, steamed at home. Since the smoking was at 170 degrees I smoked some cheddar and Havarti I do wish I had a slicer. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 17, 2016 Report Share Posted February 17, 2016 Cheese that looks awesome . FWIW I had the Chefs Choice 610 slicer and although it was affordable it mostly frustrated me for slicing anything in the meat/cheese category. So if I choose to obtain another slicer it will be more robust and in the light commercial category. Quote Link to comment Share on other sites More sharing options...
qundoy Posted February 17, 2016 Report Share Posted February 17, 2016 Ahh, that looks good. I have been wanting to brine a corned beef and smoke it into a pastrami. I have a jaxpro 7 inch slicer, this is a light commercial unit with a sharpener, my only concern, complaint is that I must cut the product to fit the machine. My bacon is about 3 inches shorter than packaged bacon, but much tastier Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 17, 2016 Report Share Posted February 17, 2016 I'd love a cheese and pastrami sandwich just like that one. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 18, 2016 Report Share Posted February 18, 2016 That sandwich looks great! Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 18, 2016 Report Share Posted February 18, 2016 All these great sandwich posts lately. Sure glad you all are not posting in the Guru challenge. A few of us would be fighting to survive. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 18, 2016 Report Share Posted February 18, 2016 One of my favorite cooks and your looks delicious. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted February 18, 2016 Report Share Posted February 18, 2016 That looks amazing! The only thing that’s kept me from trying to make my own pastrami is the long brine time, so hats off to you for seeing it through. I do wish I had a slicer. FWIW, the real old school delis (Katz’s in New York, Langer’s in L.A., Kaufman’s in Chicago (actually, Skokie)) slice their pastrami by hand, so don’t feel bad. Their goal is to make a pastrami so tender so that machine slicing would shred it to bits, which means that hand slicing is their only option. Quote Link to comment Share on other sites More sharing options...
Cookie Posted February 20, 2016 Report Share Posted February 20, 2016 Nice! Quote Link to comment Share on other sites More sharing options...
bosco Posted February 20, 2016 Report Share Posted February 20, 2016 John Setzler picked up an avantco SL310 10" slicer recently. It is chinese made but very high quality from all the reviews that I have read. I am leaning towards this one or the 12" sometime this year Quote Link to comment Share on other sites More sharing options...
