Hi folks,
I'm trying to make a version of ChefSteps's salmon pastrami, but have run into a problem: I'm using a smoke house rather than a smoker (that's what I have). So I'm planning on cooking using an immersion circulator, either before or after smoking.
The salmon is currently brining. When it's done in a day or two, I'm thinking I'll package it, cook it (maybe 1.5-2 hours at 140F), then put the dry rub on, then smoke it (it'll be around 80-85F).
Questions:
1. Does this order of operations seem reasonable?
2. How long should I smoke it for?
3. Cherry wood is most easily available for smoking. Is that a good choice?
4. Any other advice?
I'm also making the actual (beef) pastrami. Anyone want to chime on how that would differ from the above?
Many thanks!
Cheers,
Rann
PS First post!
