House made Pastrami and smoked cheese

[mk1]

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.

 

[dstr8]

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.  

[qundoy]

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

[MacKenzie]

I'd love a cheese and pastrami sandwich just like that one.   

[Rak]

That sandwich looks great!

[ckreef]

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

[tinyfish]

One of my favorite cooks and your looks delicious.

[wilburpan]

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.

[Cookie]

Nice!

[bosco]

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