Here's what I've done today, based on what I was told by the Dickson's crew and Kari and Bob's comments.
2 lamb bellies, totaling 6.6 p.
Brined 3.5 days.
Using the process I outlined above. With the following changes:
Seasoning:
4T Whole black pepper
4T Coriander seeds
2T Cumin seeds
3 tsp Yellow mustard seeds
4T Light brown sugar
2T Garlic flakes or granulated
6T oil
- Toast the whole seeds, and grind them coarsely in a spice or coffee grinder. Add the remaining dry ingredients and pulse briefly in the grinder until incorporated.
- Mix in the oil until a paste is formed.
At first, I tried half the seasoning amounts, but the paste is thicker and requires double, and even then most of the seasoning is rolled inside, not on top as Dickson's do it. I ran out of rub paste and I figured that the seanoning inside should suffice.
Now the pastrami is in the smoker (3.5oz oak). After smoking, steaming and cooling, I'll know tomorrow how it came out and whether or not I need to modify things. I do think it'll be better than previous trials, but I'm not sure that it'll match Dickson's. Stay tuned...
What do you think?
Here are today's photos.