The other day a guy told me that pastrami is just smoked corned beef. 'Zat
true? So if I buy a cheap marked-down bag of corned beef at the local
supermarket, how do I go about turning it into homemade pastrami?

GWE

Grant Erwin > wrote:

> The other day a guy told me that pastrami is just smoked corned beef. 'Zat
> true? So if I buy a cheap marked-down bag of corned beef at the local
> supermarket, how do I go about turning it into homemade pastrami?

Soak it over night, changing the water a couple times, then dry,
cover with crushed pepper and coriander seed, and smoke over oak or
pecan.

-sw

"Sqwertz" > wrote in message
...
> Grant Erwin > wrote:
>
>> The other day a guy told me that pastrami is just smoked corned beef.
>> 'Zat
>> true? So if I buy a cheap marked-down bag of corned beef at the local
>> supermarket, how do I go about turning it into homemade pastrami?
>
> Soak it over night, changing the water a couple times, then dry,
> cover with crushed pepper and coriander seed, and smoke over oak or
> pecan.
>
> -sw

Don't forget the garlic

"Sqwertz" > wrote in message
...
> Grant Erwin > wrote:
>
>> The other day a guy told me that pastrami is just smoked corned beef.
>> 'Zat
>> true? So if I buy a cheap marked-down bag of corned beef at the local
>> supermarket, how do I go about turning it into homemade pastrami?
>
> Soak it over night, changing the water a couple times, then dry,
> cover with crushed pepper and coriander seed, and smoke over oak or
> pecan.
>
> -sw

The corned beef I get in Wa. I have to soak for at least 3 days. It's some
salty stuff

Mike > wrote:

> "Sqwertz" > wrote in message
> ...
>> Grant Erwin > wrote:
>>
>>> The other day a guy told me that pastrami is just smoked corned beef.
>>> 'Zat
>>> true? So if I buy a cheap marked-down bag of corned beef at the local
>>> supermarket, how do I go about turning it into homemade pastrami?
>>
>> Soak it over night, changing the water a couple times, then dry,
>> cover with crushed pepper and coriander seed, and smoke over oak or
>> pecan.

And granulated garlic (not garlic powder). Thanks Ed :-)

> The corned beef I get in Wa. I have to soak for at least 3 days. It's some
> salty stuff

It could stand to be de-salted for a couple days. The problem is
that in the smoker there's no place for the salt to go. It leeches
out of the meat and then just sticks there. Most of the commercial
versions are meant to be simmered and then optionally roasted. The
simmering removes a lot of the salt.

Don't try and simmer, then smoke a corned beef. You won't get much
smoke penetration and it will dry out.

-sw

Denny Wheeler wrote:

> On Sun, 13 Apr 2008 20:53:41 -0700, "Mike"
> > wrote:
>
>
>>"Sqwertz" > wrote in message
...
>>
>>>Grant Erwin > wrote:
>>>
>>>
>>>>The other day a guy told me that pastrami is just smoked corned beef.
>>>>'Zat
>>>>true? So if I buy a cheap marked-down bag of corned beef at the local
>>>>supermarket, how do I go about turning it into homemade pastrami?
>>>
>>>Soak it over night, changing the water a couple times, then dry,
>>>cover with crushed pepper and coriander seed, and smoke over oak or
>>>pecan.
>>>
>>>-sw
>>
>>The corned beef I get in Wa. I have to soak for at least 3 days. It's some
>>salty stuff
>
>
> There's a kosher butcher downtown (Seattle) about 1-2 blocks from the
> big REI. Used to be, and maybe still is, that they had the best
> corned beef in the west.

I remember that place. I think it was called something like "House of Corned
Beef." Their meat was extraordinary.

However, in this case I bought a few chunks for $1.29 a pound from the local
Safeway, who apparently stocked too much for St. Patrick's Day.

Grant

"Grant Erwin" > wrote in message
news:TfWMj.11903$gT3.5766@trndny02...
> Denny Wheeler wrote:
>
>> On Sun, 13 Apr 2008 20:53:41 -0700, "Mike"
>> > wrote:
>>
>>
>>>"Sqwertz" > wrote in message
...
>>>
>>>>Grant Erwin > wrote:
>>>>
>>>>
>>>>>The other day a guy told me that pastrami is just smoked corned beef.
>>>>>'Zat
>>>>>true? So if I buy a cheap marked-down bag of corned beef at the local
>>>>>supermarket, how do I go about turning it into homemade pastrami?
>>>>
>>>>Soak it over night, changing the water a couple times, then dry,
>>>>cover with crushed pepper and coriander seed, and smoke over oak or
>>>>pecan.
>>>>
>>>>-sw
>>>
>>>The corned beef I get in Wa. I have to soak for at least 3 days. It's
>>>some salty stuff
>>
>>
>> There's a kosher butcher downtown (Seattle) about 1-2 blocks from the
>> big REI. Used to be, and maybe still is, that they had the best
>> corned beef in the west.
>
> I remember that place. I think it was called something like "House of
> Corned Beef." Their meat was extraordinary.
>
> However, in this case I bought a few chunks for $1.29 a pound from the
> local Safeway, who apparently stocked too much for St. Patrick's Day.
>
> Grant

Same here I got mine from the Local grocery store for about that same
price. I bought 4 or 5 of em. the price of Brisket is to the moon though.

On Sun, 13 Apr 2008 20:58:55 GMT, Grant Erwin
> wrote:

>The other day a guy told me that pastrami is just smoked corned beef. 'Zat
>true? So if I buy a cheap marked-down bag of corned beef at the local
>supermarket, how do I go about turning it into homemade pastrami?
>
>GWE

Not really answering your question but....if your gonna do that, why
not maintain better control over the process?

Make your own corn beef and turn it into pastrami?

VegA wrote:

> On Sun, 13 Apr 2008 20:58:55 GMT, Grant Erwin
> > wrote:
>
> > The other day a guy told me that pastrami is just smoked corned
> > beef. 'Zat true? So if I buy a cheap marked-down bag of corned beef
> > at the local supermarket, how do I go about turning it into
> > homemade pastrami?
> >
> > GWE
>
> Not really answering your question but....if your gonna do that, why
> not maintain better control over the process?
>
> Make your own corn beef and turn it into pastrami?

I pick up the cheap point-cut brisket corned-beef around St. Patrick's
day.



Brian

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