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Marble Rye
425G Warm Water
▪8G Instant Yeast
▪15G Salt
▪480G Bread Flour
▪100G Dark Rye Flour
▪15G Caraway Seeds
▪15G Molasses
▪10G Cocoa Powder
Russian Dresing
1 Cup Mayo
4Tbsp Katchup
4Tbsp Lemon Juice
4Tbsp Sweet Relish
1Tbsp Worcestershire
S+P to Taste
3 Cloved Crushed Garlic
.5 Shallot
BRINE RECIPE
1 gal Water
300g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Mustard Seed
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
4g Juniper Berries
4g Allspice
2g Cloves
60g Crushed Garlic
►Full list of things I use and recommend:
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Pepper Cannon
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
39 Comments
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Great video as always! Where do you get your information for using curing salts to cure meats in a liquid brine. I have heard so much various information from… you determine the amount of curing salt based on the weight of the meat to determining the amount of curing salt is based on the weight of the water and the meat weight has no impact. The most solid information I have gotten is to use 42 grams of curing salt per 1 gallon of water by weight. And that the weight of the meat doesn't matter as long as the liquid fully covers the meat. I have seen as little as 24 grams per gallon and as much as over 50 grams per gallon and cannot seem to find solid information. Not to mention how long does it need to stay in the curing brine to fully cure without injecting. I would really appreciate feedback!
Brian is cool, Josh is entirely annoying. Both make good food but yeah my 2¢
"I haven't been this excited for a sandwich in a very long time." Me neither… I wish I have one right now.
I do have two picanha’s vac sealed in the freezer 🤔
I am from Brazil and I will try!
Maybe a dry aged picanha pastrami
Houston represent.
well the roof finally fell on my head – and i went throw your video list and amazing did not think i could be even more impressed with the chud-n-nator , found my much wanted pastrami in a few different receipts "very happy" you my friend are a BBQ maestro … now if you be so inclined can you do a corn beef … p.s. my diet is out the window "but" thank you
Little dash of horseradish really elevates your Russian dressing to a whole another level
The flappy tappy sounds are fantastic! lol
😂😂😂 guga please don’t slap me, Man U funny as hell
You think I could get the same effect by injecting and vacuum sealing?
As a Brazilian and long time advocate of the Picanha, I was about to be outraged about this, but, damn that looked amazing and now I’m gonna try it 😂
Fantastic!!
Wouldn't mind seeing Sam the cooking guy try that idea out either
Pastrami is just too rich for me. I can eat a couple bites but that’s it.
I love how you make everything from scratch! It makes anything that much better.
My mouth is watering!!!!
Well done Mr. Chuds!
Oh please… Ur way better than guga
What was internal temp on picanha off pit? BBQforChrist
Great channel, great content. But always wondered how you took care of your cutting board.
Will you do a video on smoked corned beef? Please and thank you! 🙂
Hey Bradley. Can you please make a short video about your dog? I think she deserves a few min of fame. Thanks.
Your comment to Guga was golden! 😂😂
you the man!
you have cool tools. good job.
I hate you
Next masterpiece: Homemade Italian Bread + Porchetta + provolone = porchetta sandwhich!!!
Going to try this one for sure! Excellent video!
Seems like you choose “lacto fermentation” as your level 200 perk XD. I just tried the Texas style beef chili but replaced the dried peppers with some fermented hot pepper. It really adds a nice layer of flavor if you want to try a twist on a classic!
I really appreciate this video, this is my ultimate sandwich. I’ve made pastrami from scratch 4 times now flavor is great, but for some reason texture is always slightly off. When I have extra money I’m gonna have to get a Waygu picanha and try this.
This wagyu trend needs to die.
Chud I was looking at your recipe and I saw 42 grams of pink salt, which seems like a ton for the recipe; can you confirm this is the right amount?
He's from Texas I'm from Texas = subscribed
Great video loved it amazing thanks
On the sandwich topic, I’d love to see a Cuban sandwich
Oh my gosh dude, that looks soo Aye Mazing! Thank you for sharing.
Great job! I knead to try that bread recipe, maybe modify it as a sourdough recipe. You have inspired me to defrost some pastrami that I cured and vacuum sealed and froze uncooked awhile back. I have a couple of them, I'm going to sous vide one and then smoke it. The other will be smoked like the one you just made. I have homemade sauerkraut already, just need to make your Russian dressing recipe. https://youtube.com/shorts/UG62joQNJnk?feature=share