Mile End Deli

[delcecchi]

I thought you guys might be interested in a few recipes from the Mile End Cookbook (I borrowed it from Library)

Mile End Deli is a trendy new place in Brooklyn that makes traditional Jewish food with Montreal influence. It's a long story.

Anyway, here goes the first one

Beef Salami

(You really should have one of those fancy automatic smokers for this, or at least an indirect one)

Ingredients.

2 2.5in diameter collagen casings, cut into 18 inch lengths

3 Tablespoons Black Peppercorns

2 Tablespoons Yellow Mustard Seeds

1 Teaspoon fennel seeds

1/2 Teaspoon cumin seeds

3 Tablespoons Diamond Crystal kosher salt. Must be diamond crystal to get right amount. There is a conversion factor if you need it post.

1 Teaspoon pink curing salt

1 Tablespoon Hungarian Paprika

1 Tablespoon granulated onion (dried stuff)

10 cloves Garlic, finely minced

2.5 pounds fatty brisket, ground. (Deckle)

2.5 pounds beef short ribs, ground

Butcher twine

wood chips, oak or a mix of hickory and apple

Procedure

Soak casings in room temperature water for at least 30 min.

Working in batches, use a spice grinder (or electric coffee grinder) to grind the peppercorns, mustard seeds, fennel seeds, and cumin seeds to a powder.

Combine the spices in a bowl with the salts, paprika, granulated onion and minced garlic.

Put the beef in a large bowl and break up with your hands. Add the spice mixture and gently work it into the beef until evenly distributed. Do not overmix (that will smear the fat and create an undesired paste-like consistency)

Tie one end of the casing tightly closed with twine. Stuff the meat into the casing using a sausage stuffer or attachment to Kitchen Aid mixer, trying to firmly pack the casing with very little air allowed in. If the stuffing tube is too small try rotating the casing as you stuff. Stuff until about 3 or 4 inches are left.

Cut off a couple of feet of twine and, after pushing out air, tie it around the casing, wrapping towards the sausage to get it tight. Tie off the twine.

Using a toothpick or skewer, poke the casing as necessary to get rid of air pockets, especially near ends.

Repeat with remaining meat and casings.

Refrigerate overnite, uncovered.

Cooking the Salamis

Prepare the smoker. You may need to put a tray of ice in the smoker to help control the temperature if you don't have one that goes this low.

Put probe thermometer in meat. Cook in 4 stages with smoke

90 min at 110

90 min at 125

90 min at 140

60 min at 155

Internal temp at end 145

Transfer to an ice bath for 60 min to halt cooking and prevent casing shrinkage. Refrigerate 1 week before serving. Will keep in refrigerator for up to 4 more weeks developing a deeper flavor over time.

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I would be interested how this turns out for anyone that tries it.

[delcecchi]

OK, here is next recipe.

Montreal Smoked Meat ( Pastrami)

Curing mixture

3/4 cup plus 2T Diamond Crystal Kosher salt

1T plus 2 t pink curing salt

1/2 cup sugar

1 pound peeled garlic (8-10 heads) minced in food processor

1 cup whole black peppercorns

6T coriander seeds

1/4 cup mustard seeds

2T whole allspice berries, cracked

3T dehydrated Onion

3T Paprika

20 bay leaves

Spice Rub

1/4 cup whole black peppercorns, cracked

2T coriander seeds

1T Paprika

Meat

12-15 pound brske, fat cap trimmed to 1/4 inch (8-11 pounds after trim)

Curing

Combine curing ingredients in large bowl. Rub the brisket all overw ithe the mixture, patting down. Transfer to a brining bag or food container with lid. Let sit in refrigerator 12 days, flipping daily.

Rinse under cold running water and soak for 4 hours in cold water.

Prepare for Smoking

Pat brisket dry. Apply rub on fat side of brisket. Let sit at room temp while preparing smoker.

Smoke

Smoke with oak or wood of your choice at 215 for up to 8 hours, to internal temp of 155.

Trasfer to sheet pan with rack and cool in refrigerator over night uncovered. wrap and store up to 10 days.

Steam

When ready to eat, cut brisket in half and steam until each piece is very tender, about 1.5 to 2 hours for the thin end and up to 3 or so hours for the thick end.

Mmmmmmm

Slice and enjoy.