On 7/8/2012 3:58 PM, Sqwertz wrote:
> On Sun, 08 Jul 2012 16:38:50 -0400, 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.
>
> You HAVE to wrap a commercial corned beef after a couple hours of
> smoking. Doing it solely in the smoker will not leech out that salt
> that is meant to come out during simmering (manufacturers directions).
> I guess the pressure cooker would accomplish the same thing as
> wrapping.
>
> I would hope the corned beef is up above the water level in the
> pressure cooking.
>
> -sw

1) I will soak the corned beef overnight to get out the extra salt.

2) I will use the rack in the pressure cooker to steam the meat and not
boil it.

Steve,
I don't do binaries, can you shoot me over your recipe?

TIA

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.