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Author Topic: Easy (easier) homemade pastrami  (Read 137 times)

Offline Electric Miner

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Easy (easier) homemade pastrami
« on: May 12, 2019, 04:16:49 PM »
Seven pounds of homemade, thin-sliced pastrami, anyone.





Directions


-Get store bought corned beef brisket - this is what makes it easier. For the real thing, I cure my own corned beef as the first step.

-Get a container with a lid that will hold the corned beef and fit in your refrigerator.

-Open the corned beef and throw away everything but the meat. Rinse the meat well.

-Put the corned beef in the container and fill with cold water. Put in the refrigerator.

-Soak for 6 to 8 hours. pour out the water and refill with fresh water before returning to the refrigerator. The idea is to get rid of a lot of the salt in the commercial corned beef.

-After changing water a couple of times, start cutting a small bit off each time you drain the water and taste it. When it no longer tastes really salty, you are done soaking.

-Pat the brisket dry and place on a rack over a pan in the refrigerator overnight.

-The next day rub the brisket with cracked pepper and cracked coriander. put back in the refrigerator until the following day.

-Early in the morning, stoke up your smoker. Use either oak or maple for wood.

-Smoke as you would for any brisket - until tender. Wrapping when it hits the first stall will speed the time up and make for juicier pastrami.

-After smoking, put in tight sealing container and refrigerate at least over night before slicing. The thinner you slice it, the better.

Offline ShotgunDave

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Re: Easy (easier) homemade pastrami
« Reply #1 on: May 12, 2019, 07:03:47 PM »
That looks fantastic!
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Offline Mad Dog Stafford

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Re: Easy (easier) homemade pastrami
« Reply #2 on: May 13, 2019, 04:45:06 AM »
Yummy!

Offline Captainkirk

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Re: Easy (easier) homemade pastrami
« Reply #3 on: May 13, 2019, 10:18:53 AM »
Seven pounds of homemade, thin-sliced pastrami, anyone.

Sure...I'll take a pound!
Looks great, EM! Man, you know how to make a guy hungry!
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