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We don't have pre-brined brisket here in Malta or EU as far as I can find out so I will be curing myself. I have checked out the link on pastrami here and will be following that method as listed. Another question though. Is brisket the only beef cut used or is it possible to use other cuts...

Many thanks Paul. Didn't look in the right places. It sounds pretty straight forward and my butcher will supply brisket as I like. He is a great guy. I will give it a go over the next couple of weeks. Thanks again. Mike

I have heard from US friends how good pastrami is on Sandwiches. Only had the chance to try it once myself and remember it with pleasure. Would like to try making some myself. I have been curing and smoking bacon with success. Now I need some help and advice on how to go about curing and...

Ingredients 150ml hand-hot Milk 2 tsp caster sugar 2 tsp dried active Yeast 450g plain flour 0.5 tsp Salt 1 tsp Baking powder 2 tbsp vegetable oil, plus a little extra 150ml natural yogurt, lightly beaten 1 large egg, lightly beaten Method 1. Put the milk in a bowl. Add 1 tsp of the sugar, and...

After trying Kevin's Gyro meat (which was great) thought some of you might like to try this one I found and have enjoyed from Indian TV recipes. Ingredients 900g minced lamb 4 x 0.25 cm ginger root 1 tbsp ground cumin 1 tbsp ground coriander 0.25 tsp ground cloves 0.25 tsp ground cinnamon...

Got the recipe from a TV program in UK. Have adapted it a little. I think it is worth a try if you like blue cheese. I tried it with Danish Blue, but found the result to strong for me. Enjoy. Blue Cheese Cheesecake with Sticky Figs Ingredients For the cheesecake 250g digestive biscuits...

Jeff, We to are wine lovers. My wife's sister is married to an Italian and they live just south of Rome in Frascati. We have always enjoyed our visits there. Both the wine and the food. I found this recipe when we visited Sicily about 15 years ago from a chef we meet and got friendly with in...

Thanks Jeff. It has always been one of my favorite pasta dishes.

Thanks Kevin, That sounds very interesting. I will give it some thought for that night. Might try a combination. Thanks again,

I have got a boned leg of mutton in the freezer and am thinking of smoking it for a group of friends who are coming round in a couple of weeks. As anyone got any good ideas about temps, length of time, rubs, mops, etc. Would be very happy to recieve any ideas and input.

After reading this thread over the last few weeks I decided to give it a try with some modifications. Had a 6 1/2 lb butt and a 5 lb cube roll (I think chuck roll is the equivilent). Started at 10am on Saturday morning for a party that night for 12. Went with 1/2 filled water pan and ali...

I have been reading this thread with great interest. Just got a couple of questions. It was mentioned about using a rack in the aluminum pan. Has anyone tried it. How did it work out. Is there any decision about the water pan. Use it full, empty, or not in at all. Also, has anyone tried...

Keri, Just tried your recipe last Saturday when we had 40+ people round in the evening. Did change it a little. Couldn't get tinned apples so used fresh cooked with the onions and peppers. Also added some fresh pineapple chunks as well. Also used other bean varieties as well as the baked...

Hi Jim, Glad you enjoyed it. Even though I have liked the results with other fruits I still come back to lemons as my favorite. As I said, I cannot get pure spirit here and will have to wait until I get over to Italy again. I am now on my last batch of lemoncello. So I suppose I will have to...

Both the sweet and savory pieces of belly pork smoked great. My wife (who is not a great smoked bacon fan) really enjoyed both and gave me permission to make more. Will try both recipes again with larger pieces of belly in the next week or so. Also going to try with a piece of pork loin to...

Have almost finished the two halves that I just cured and tried without smoking. Both were very good. The savory was excellent with a good depth of flavor. The sweet cure was also very good, the ginger and honey worked well together, but I would use a little more of each next time to give...

Just finished reading your account. Would love to try that sometime if I can find a grill that size on the island. If I was willing to open a smoking rest. here I could make a fortune. They have nothing like this anywhere on the island and the thought of whole smoked pig would drive the local...

Well, the All Purpose Curing Salt arrived last Friday (with not much in the way of Info. apart that you use 15gms per kilo, 1.5% usage, contains salt, E251 (sodium nitrate), E250 (sodium nitrite) not alot of help there) and with the help of Kevin Kruger I was able to start curing my first two...

Josh, Further to our conversations earlier. I used to be a high school teacher on the international school circuit. For the last 15 years I taught math. Mainly the higher level courses. What are you teaching. How big is the school you teach in. The biggest I taught in in Cairo was only...

Hi Jim, They look good. The only other citrus fruits I have had success with are lime and kumquat. Also, I have only kept them in the dark at a constant temp. I don't know how they will mature in the light. Please let me know how they turn out. We now have a grapefruit bush and I have never...