Thread: Pastrami
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[email protected] ridgerfg@novoicenetno.com is offline
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Default Pastrami

Janet,

Here is a repost from some time ago by Ed. I saved it for the recipe.
Thanks again Ed.



On Sun, 10 Apr 2011 00:05:25 -0400, "Ed Pawlowski"
> wrote:

>
>"L G" > wrote
>>>

>> Why would that make a difference? I don't want to screw it up.

>
>Doing a small piece it will dry out. I do full corned briskets or nothing
>to make pastrami. If you do a small piece it will be difficujlt to tell
>what is pastrami and what is the lump of charcoal.
>
>Here are two methods
>
>
>
>What is pastrami and how do I make my own?
>
>For best results, use trimmed briskets.
>
>
>Start with a curing brine. This makes enough for 25 lbs of meat.
>
>
>5 quarts ice water (about 38-40F)
>8 oz. salt
>5 oz. Prague Powder #1
>5 oz. powdered dextrose
>1 Tb garlic juice
>
>Prepare and cure as for corned beef.
>
>After curing, remove from brine and rub liberally with cracked black pepper
>and coriander seeds.
>
>Smoke at 140F until the meat is dry and then increase smoker temperature to
>200-220F and hold until internal temperature of meat reaches 170-180F.
>
>Chill overnight before using. This meat is fully cooked.
>
>Pastrami
>
>4 pounds beef flank or brisket
>1/2 cup coarse (kosher) salt
>2 tablespoons (packed) dark brown sugar
>1 tablespoon ground ginger
>1 tablespoon coarsely cracked black peppercorns
>4 cloves garlic, finely chopped
>2 tablespoons coriander seeds, coarsely cracked
>
>With a trussing needle or a large darning needle threaded with twine, take a
>stitch through the narrow end of the meat, Bring out both ends of the string
>and make a loop about 3 inches long for hanging. Mix together thoroughly
>the salt, brown sugar, ginger, pepper, garlic, and coriander. Rub the
>mixture into every part of the meat's surface, massaging it well and coating
>it evenly.
>
>Wrap the meat in aluminum) foil and then enclose it in a plastic bag.
>Refrigerate for 8 to 12 days, turning the package daily or as often as you
>think of it. Remove the seasoned meat from the package, patting onto it any
>seasonings that may have fallen off.
>
>Hang it by its cord loop in a cool, breezy spot (70 degrees or less is
>ideal) or in front of an electric fan; let dry for 24 hours. Remove the
>shelves from the smoker, hang an oven thermometer in it, and preheat it
>following the manufacturer's instructions (or, lacking instructions, preheat
>for 45 minutes), adding a painful of presoaked hickory or other hardwood
>chips (see page 31) after about 30 minutes. When smoke begins to emerge
>from the vent, hang the pastrami in the smoker, close the door, and smoke
>steadily for from 2 to 4 hours, depending on the heat your smoker produces
>(2 hours will be enough if the temperature is as high as 150 degrees) and
>the degree of smokiness you like; smoke the longer time if the temperature
>inside the smoker is in the 100- to 120-degree range.
>
>Cool the pastrami, then wrap and refrigerate overnight or for up to 2 or 3
>days before cooking.
>
>To cook: Cover the pastrami with a generous amount of cold water and simmer
>very gently until completely tender, at least 2 hours; the exact time will
>depend on the thickness of the meat.
>
>Cool partially in the cooking water, then either serve at once or drain,
>cool, and refrigerate, wrapped. To reheat cooked pastrami, slice thin (cut
>on the bias slightly as you would flank steak) and steam briefly until hot
>through
>







Shinglhed
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