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Pastrami. - Page 2

post #21 of 36
Thread Starter 
Quote:
Originally Posted by alelover View Post

You didn't have any pepper?


No, I didn't have any coriander. 

 

post #22 of 36
Thread Starter 

No, I didn't soak mine at all. I didn't want to lose the spices that were already there. I didn't find my pastrami salty at all. What I might do next time, is buy two,, but leave one as is, and soak the second, and then reapply some pickling spice just prior to smoking.
 

Quote:
Originally Posted by HerkySprings View Post

Did you guys soak your store bought corned beefs? if so how long? I have a few, but I forgot how long I soaked them for last time.



 

post #23 of 36
Quote:
Originally Posted by AK1 View Post




No, I didn't have any coriander. 

 


That's what I was hoping.

 

post #24 of 36
Thread Starter 

I did go get some after the fact, so I'll be good the next time!pot.gif

post #25 of 36

AK1, man that pastrami looks fantastic.  Would love to have a big pile of that on a roll with some mustard!  I have never eaten one that came from the grocery store, I have seen them but have never had one cooked, unfortunately the only pastrami I have eaten came from a deli where it was being sliced while it was hot, cut thin with Swiss cheese and mustard and something else on it but I can't remember what.  Are the ones you can buy in a store real salty? To prepare one deli style can you slice it just after it comes out of the smoker or do you need to cool overnight and reheat?  I love the pastrami that I have had in the past but would like to have a few more answers about the grocery store type before I go buy one or two and ruin them. AK1 or anybody else got any ideas for me?  I sure would appreciate it if someone could give me some feed back!

 

Your SMF Friend,

Barry  biggrin.gif

post #26 of 36

Hey Barry.I'm no expert but i'll try and help... The ones from the store are way too salty for me.I always soak them in water and change the water at least 3 times in a 10 hour period....It is much easier to slice after being in the fridge overnite but u can slice it right away..It is really hard to ruin a store bought one, all u are doing is adding spices and smoking it to a temp.Some go to 160 and others to 185....I have found that anywhere in between is fine.As far as hot sammies, some folks here steam it before slicing and some after slicing....Go ahead and do it  !! after i did my first one i will never buy pastrami from a deli again !! Good luck .

post #27 of 36

I haven't soaked mine before smoking, but I have rinsed off the briny/slime well then re-seasoned as necessary.  I buy "nice" ones, not the super cheap ones, and haven't had a salt problem at all. Some corned beefs come with the spices separate, so after I rinse I can add those on with some other goodies. I let them rest and come up in temp a bit before putting them on the smoker.  I really liked the one I smeared some horseradish sauce on, with a bit of brown mustard and spices; I'm doing that again on my next ones. I have steamed in foil in the smoker and steamed on a rack in the oven before slicing, mostly.  I'm usually making lunch meat, where it will be eaten cold, so I want to be sure I get that nice steamed tenderness in. I bought 4 today @ 2.99/lb and stuck them in the freezer. Might go back for a few more.  Guess what my brother's getting for his birthday.

post #28 of 36
Thread Starter 

Hi Barry,

 

Thanks.

 

To answer your questions, no, the ones I bought weren't salty to me but that could be for several reasons. One, it could be that the ones I buy are already rinsed and then re-seasoned when cryovac'd. I'm not sure, but I'm going to ask next time I go buy some more.

 

I'm sure you could slice it up as soon as it's cooked if you were to eat it right away. I did cut a few off to try. I just put the rest in the fridge to set up because I was going to slice the next day for sandwiches during the week. I just figured it would be easier to run through the slicer when cold.
 

Quote:
Originally Posted by VirginiaSmokeSignal View Post

AK1, man that pastrami looks fantastic.  Would love to have a big pile of that on a roll with some mustard!  I have never eaten one that came from the grocery store, I have seen them but have never had one cooked, unfortunately the only pastrami I have eaten came from a deli where it was being sliced while it was hot, cut thin with Swiss cheese and mustard and something else on it but I can't remember what.  Are the ones you can buy in a store real salty? To prepare one deli style can you slice it just after it comes out of the smoker or do you need to cool overnight and reheat?  I love the pastrami that I have had in the past but would like to have a few more answers about the grocery store type before I go buy one or two and ruin them. AK1 or anybody else got any ideas for me?  I sure would appreciate it if someone could give me some feed back!

 

Your SMF Friend,

Barry  biggrin.gif



 

post #29 of 36

That is some great looking Pastrami AK1 - Nice job

post #30 of 36
Thread Starter 

Thank you Gary.

post #31 of 36

I have a pastrami on the grill as I type this.  I soaked mine for 6 hours (2 hours / pound) with 4 water changes.  I really believe that the water changes are more important than the length of time.  It doesn't do any  good to soak it if the water is salty.  I ground black peppercorns and coriander for the rub and then dumped the corned beef seasoning packet on top.  The article that I read suggested Maple, Cherry or Apple for smoke and said 1 hour per pound at 225. I'm using the cherry. Remember, the meat is already cured so it's not necessary to reach a high temp.  Will let you know how it turns out.  77.gif

post #32 of 36

Just found this---Those sliced pics look perfect!

 

 

 

Bear

post #33 of 36

BTW,  for those who live in or visit So. Cal. , I have to say that this is the ULTIMATE pastrami sandwich.


Johnnie's Pastrami Restaurant

4017 Sepulveda Boulevard
Culver City, CA 90230-4609
(310) 397-6654
Open Mon,Sun 10am-1am; Tue-Thu 10am-2:30am; Fri-Sat 10am-3:30am

Rated 4.0 out of 5.0

 840 reviews - Write a review
"Great prices, Great taste, Great atmosphere, and Great service." - citysearch.com

 

post #34 of 36
Quote:
Originally Posted by seearekern View Post

BTW,  for those who live in or visit So. Cal. , I have to say that this is the ULTIMATE pastrami sandwich.


Johnnie's Pastrami Restaurant

4017 Sepulveda Boulevard
Culver City, CA 90230-4609
(310) 397-6654
Open Mon,Sun 10am-1am; Tue-Thu 10am-2:30am; Fri-Sat 10am-3:30am

Rated 4.0 out of 5.0

 840 reviews - Write a review
"Great prices, Great taste, Great atmosphere, and Great service." - citysearch.com

 



You couldn't have made your own pastrami or you wouldn't say that!

post #35 of 36
Thread Starter 

Thanks Bear,

 

Having a meat slicer sure makes it easy.

After seeing Pops' thread a while ago about his cute little slicer, I decided I couldn't wait till my 40th anniversary and decided to get one soonerbiggrin.gif

post #36 of 36
Quote:
Originally Posted by HerkySprings View Post

Did you guys soak your store bought corned beefs? if so how long? I have a few, but I forgot how long I soaked them for last time.

I like to soak mine 24 hours.

 

 

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