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

On 7/14/2012 5:54 PM, Kent 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.
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>>
>>

> Janet here's an article about making pastrami from corned beef I found on
> the Virtual Weber Bullet. http://www.virtualweberbullet.com/cornedbeef.html
> I've a got a couple of frozen corned beef flats in the garage freezer. I'm
> going to try this. My concern would be the degree of saltiness you end up
> with.
>
> Kent
>
>
>

Thanks, Kent.

I have been soaking the corned beef since this morning with a change of
water.

I did make a note of the rub. Sounds good to me. I have pepper and
corriander and an electric coffee/spice grinder grinder.

I don't have a WSM, just a Brinkman Gourmet, so I'll be using the
smoking instructions I found somewhere else and smoking to 150° with a
wrapped rest then a steaming in the pressure cooker.

Tomorrow is the day. DH wants me to bake a rye bread to go with it.
Don't think that will happen.

I'll report back on the success of the pastrami..

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