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Janet Wilder[_1_]

On 7/9/2012 6:25 AM, wrote:
> 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 > 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

Thanks. I saved it.

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