Thread: Pastrami
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Janet Wilder[_1_] Janet Wilder[_1_] is offline
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Default Pastrami

On 7/8/2012 3:38 PM, Ed Pawlowski wrote:
> On Sun, 08 Jul 2012 14:23:07 -0500, Janet Wilder
> > wrote:
>
>> I could have sworn that the FAQ had a pastrami recipe. It didn't.
>>
>> When corned beef briskets were on sale in March, I got two extra and
>> decided to try my hand at a pastrami.
>>
>> I found a rub recipe online that doesn't require a whole lot of sugar
>> (feh!) and a method whereby one smokes it until 150° internal temp then
>> steams it in a pressure cooker for that "deli" taste and consistency. I
>> think this might be they way I'll go.
>>
>> Any comments or suggestions? I'd appreciate them.

>
> That pretty much does it. The rub should have coriander and garlic in
> it. I've only done it on the smoker though, not a pressure cooker, but
> it may work well.


The rub recipe I found has black pepper corns and coriander. I have a
spice grinder and can use that or a metate.

--
Janet Wilder
Way-the-heck-south Texas
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