On 7/8/2012 5:45 PM, Pico Rico wrote:
> "Janet > wrote in message
> eb.com...
>> 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.
>
>
> well, I have a couple questions for you and others:
>
> how long do you soak the corned beef to remove some salt?

The recipe I read said overnight. About 8 or 10 hours, I should think.
I'd also change the water mid way.
>
> do you air dry it at all after the soak?

I would let it dry while heating up the smoker.

> I read that cold smoking gives a more traditional texture. So, if you cold
> smoke do you then just cook it in an oven to the same internal temp as if
> you were hot smoking?
>
>
I wouldn't cold smoke it. The recipes I found all called for between
220° and 250° smoker temp. I'm not really that proficient at smoking
that I'd attempt to cold smoke. Too worried about safety.

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