Pastrami
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. |
Pastrami
On Sun, 08 Jul 2012 14:23:07 -0500, Janet Wilder
> wrote: >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. That pretty much does it. The rub should have coriander and garlic in it. I've only done it on the smoker though, not a pressure cooker, but it may work well. |
Pastrami
On 7/8/2012 3:38 PM, Ed Pawlowski wrote:
> On Sun, 08 Jul 2012 14:23:07 -0500, Janet Wilder > > wrote: > >> 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. > > That pretty much does it. The rub should have coriander and garlic in > it. I've only done it on the smoker though, not a pressure cooker, but > it may work well. The rub recipe I found has black pepper corns and coriander. I have a spice grinder and can use that or a metate. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Pastrami
On 7/8/2012 3:58 PM, Sqwertz wrote:
> On Sun, 08 Jul 2012 16:38:50 -0400, Ed Pawlowski wrote: > >> On Sun, 08 Jul 2012 14:23:07 -0500, Janet Wilder >> > wrote: >> >>> 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. >> >> That pretty much does it. The rub should have coriander and garlic in >> it. I've only done it on the smoker though, not a pressure cooker, but >> it may work well. > > You HAVE to wrap a commercial corned beef after a couple hours of > smoking. Doing it solely in the smoker will not leech out that salt > that is meant to come out during simmering (manufacturers directions). > I guess the pressure cooker would accomplish the same thing as > wrapping. > > I would hope the corned beef is up above the water level in the > pressure cooking. > > -sw 1) I will soak the corned beef overnight to get out the extra salt. 2) I will use the rack in the pressure cooker to steam the meat and not boil it. Steve, I don't do binaries, can you shoot me over your recipe? TIA -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Pastrami
"Janet Wilder" > 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? do you air dry it at all after the soak? 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? |
Pastrami
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. |
Pastrami
"Janet Wilder" > 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 |
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. |
Pastrami
"Janet Wilder" > wrote in message eb.com... > 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. > > I think I'd follow the temp. recommendations. BTW, the Virtual Weber Bullet has nothing to do with the Weber company. It's moderated by a fellow named Chris Allingham. It's a good site for ideas about smoking in general, particularly smoking with a bullet smoker. Kent |
All times are GMT +1. The time now is 03:52 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter