|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
13-04-2008, 09:58 PM
posted to alt.food.barbecue
|
|||
|
|||
corned beef - pastrami?
The other day a guy told me that pastrami is just smoked corned beef. 'Zat
true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? GWE 
|
|
13-04-2008, 11:08 PM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
Grant Erwin wrote:
The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? Soak it over night, changing the water a couple times, then dry, cover with crushed pepper and coriander seed, and smoke over oak or pecan. -sw
|
|
14-04-2008, 03:36 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
"Sqwertz" wrote in message ... Grant Erwin wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? Soak it over night, changing the water a couple times, then dry, cover with crushed pepper and coriander seed, and smoke over oak or pecan. -sw Don't forget the garlic
|
|
14-04-2008, 04:53 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
"Sqwertz" wrote in message ... Grant Erwin wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? Soak it over night, changing the water a couple times, then dry, cover with crushed pepper and coriander seed, and smoke over oak or pecan. -sw The corned beef I get in Wa. I have to soak for at least 3 days. It's some salty stuff
|
|
14-04-2008, 05:06 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
Mike wrote:
"Sqwertz" wrote in message ... Grant Erwin wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? Soak it over night, changing the water a couple times, then dry, cover with crushed pepper and coriander seed, and smoke over oak or pecan. And granulated garlic (not garlic powder). Thanks Ed :-) The corned beef I get in Wa. I have to soak for at least 3 days. It's some salty stuff It could stand to be de-salted for a couple days. The problem is that in the smoker there's no place for the salt to go. It leeches out of the meat and then just sticks there. Most of the commercial versions are meant to be simmered and then optionally roasted. The simmering removes a lot of the salt. Don't try and simmer, then smoke a corned beef. You won't get much smoke penetration and it will dry out. -sw
|
|
14-04-2008, 06:12 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
On Sun, 13 Apr 2008 20:58:55 GMT, Grant Erwin
wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? GWE Not really answering your question but....if your gonna do that, why not maintain better control over the process? Make your own corn beef and turn it into pastrami?
|
|
14-04-2008, 06:47 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
VegA wrote:
On Sun, 13 Apr 2008 20:58:55 GMT, Grant Erwin wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? GWE Not really answering your question but....if your gonna do that, why not maintain better control over the process? Make your own corn beef and turn it into pastrami? I pick up the cheap point-cut brisket corned-beef around St. Patrick's day. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com)
|
|
15-04-2008, 05:22 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
On Sun, 13 Apr 2008 20:53:41 -0700, "Mike"
wrote: "Sqwertz" wrote in message ... Grant Erwin wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? Soak it over night, changing the water a couple times, then dry, cover with crushed pepper and coriander seed, and smoke over oak or pecan. -sw The corned beef I get in Wa. I have to soak for at least 3 days. It's some salty stuff There's a kosher butcher downtown (Seattle) about 1-2 blocks from the big REI. Used to be, and maybe still is, that they had the best corned beef in the west. "Every single religion that has a monotheistic god winds up persecuting someone else." -Philip Pullman -- -denny- (not as curmudgeonly as I useta be)
|
|
15-04-2008, 05:34 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
Denny Wheeler wrote:
On Sun, 13 Apr 2008 20:53:41 -0700, "Mike" wrote: "Sqwertz" wrote in message ... Grant Erwin wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? Soak it over night, changing the water a couple times, then dry, cover with crushed pepper and coriander seed, and smoke over oak or pecan. -sw The corned beef I get in Wa. I have to soak for at least 3 days. It's some salty stuff There's a kosher butcher downtown (Seattle) about 1-2 blocks from the big REI. Used to be, and maybe still is, that they had the best corned beef in the west. I remember that place. I think it was called something like "House of Corned Beef." Their meat was extraordinary. However, in this case I bought a few chunks for $1.29 a pound from the local Safeway, who apparently stocked too much for St. Patrick's Day. Grant
|
|
17-04-2008, 07:14 AM
posted to alt.food.barbecue
|
|||
|
|||
|
corned beef - pastrami?
"Grant Erwin" wrote in message news:TfWMj.11903$gT3.5766@trndny02... Denny Wheeler wrote: On Sun, 13 Apr 2008 20:53:41 -0700, "Mike" wrote: "Sqwertz" wrote in message ... Grant Erwin wrote: The other day a guy told me that pastrami is just smoked corned beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef at the local supermarket, how do I go about turning it into homemade pastrami? Soak it over night, changing the water a couple times, then dry, cover with crushed pepper and coriander seed, and smoke over oak or pecan. -sw The corned beef I get in Wa. I have to soak for at least 3 days. It's some salty stuff There's a kosher butcher downtown (Seattle) about 1-2 blocks from the big REI. Used to be, and maybe still is, that they had the best corned beef in the west. I remember that place. I think it was called something like "House of Corned Beef." Their meat was extraordinary. However, in this case I bought a few chunks for $1.29 a pound from the local Safeway, who apparently stocked too much for St. Patrick's Day. Grant Same here I got mine from the Local grocery store for about that same price. I bought 4 or 5 of em. the price of Brisket is to the moon though.
|
Linear Mode
