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corned beef to pastrami, is it that easy? - Page 2

post #21 of 33

Course ground black pepper and ground coriander are a good start....crushed juniper berries really put a pastrami over the top. Once you use them you'll never want to go without them again.

post #22 of 33
This is a useful thread

Ive been experimenting lately with simple corned beefs purchased from walmart. I soak for about two hours or so draining the water at least twice than smoke for 2-3 hours wrap with foil and cook for another two hours or so. I simply add cracked pepper(i mean almost in half) ground coriander and garlic powder. This is only the second time I have heard about the juniper berries and ill take the recommendation my only problem is my friend and I cannot find them, does any one know where to get them?

Does slathering in mustard make that much of a difference? I'm reading through the searches right now so if this has been done to death i'm sorry for my nubiness, just trying to learn.

I did learn this weekend that the thinner sliced the better the meat will be FWIW
post #23 of 33

I like to add some allspice and some dried ginger to the mix that Chef Jiimmy makes ..

post #24 of 33

 

Quote:
Originally Posted by Damon555 View Post

Course ground black pepper and ground coriander are a good start....crushed juniper berries really put a pastrami over the top. Once you use them you'll never want to go without them again.

I agree! I did a comparison this weekend, with and without JB's and though the difference was subtle there was a difference and I liked the strami with JB's a lot better.

 

 

Quote:
Originally Posted by Sweett View Post

This is a useful thread
Ive been experimenting lately with simple corned beefs purchased from walmart. I soak for about two hours or so draining the water at least twice than smoke for 2-3 hours wrap with foil and cook for another two hours or so. I simply add cracked pepper(i mean almost in half) ground coriander and garlic powder. This is only the second time I have heard about the juniper berries and ill take the recommendation my only problem is my friend and I cannot find them, does any one know where to get them?
Does slathering in mustard make that much of a difference? I'm reading through the searches right now so if this has been done to death i'm sorry for my nubiness, just trying to learn.
I did learn this weekend that the thinner sliced the better the meat will be FWIW
There are many places to get them but I could not find them local and Con Yeager had a good price and shipped them quick.

 

 

post #25 of 33

 

Quote:
Originally Posted by Sweett View Post

This is a useful thread
Ive been experimenting lately with simple corned beefs purchased from walmart. I soak for about two hours or so draining the water at least twice than smoke for 2-3 hours wrap with foil and cook for another two hours or so. I simply add cracked pepper(i mean almost in half) ground coriander and garlic powder. This is only the second time I have heard about the juniper berries and ill take the recommendation my only problem is my friend and I cannot find them, does any one know where to get them?
Does slathering in mustard make that much of a difference? I'm reading through the searches right now so if this has been done to death i'm sorry for my nubiness, just trying to learn.
I did learn this weekend that the thinner sliced the better the meat will be FWIW

 


I buy most of my spices from spicebarn.

http://spicebarn.com/juniper_berries.htm

post #26 of 33

Thanks everyone for the great information. Mine turned out terrific! I soaked the 3.5 lb corned beef in water for almost two hours. I smoked it at 225 for what turned out to be 9 hours (answers that question). I rubbed it with ground black pepper, coriander and the CB spice pack (powdered).

 

Other than some major issues with my crappy smoker - could not keep the temp up again - it all went smoothly thanks to you folks. THANK YOU ALL!!!

 

Bonus!!! Wife liked it so much she wants more more more. She also said she wanted thinner slices and authorized the purchase of a meat slicer. I win!!

 

IMG_3943fx.jpg

post #27 of 33

So now you know, it IS that easy!

Looks like it came out really good!

 

post #28 of 33
Thread Starter 

Mine also turned out pretty good, although a little salty, next year i'll soak it first. I have a pic of the Pile o' pastrami, i'll post it when i get a chance.

PS... That Sammie looks AWESOME!

post #29 of 33

 

Quote:
Originally Posted by S2K9K View Post

So now you know, it IS that easy!

Looks like it came out really good!

 

 

Sorry eppo! I got lost on who the OP was. I guess thishijack2.gif.

post #30 of 33

 

Quote:
Originally Posted by S2K9K View Post

 

 

Sorry eppo! I got lost on who the OP was. I guess thishijack2.gif.

 

Didn't mean to hijack - just got over involved I guess. Sorry.

post #31 of 33

I can see how you got excited Dave. That's a big victory when the wife likes it and wants you to get a meat slicer too. icon_mrgreen.gif

post #32 of 33

 

Quote:
Originally Posted by KYDave View Post

 

 

Didn't mean to hijack - just got over involved I guess. Sorry.

 

I was just joking! We all get excited and over involved, it's great to see you posting Q-views and that is some great looking strami!

post #33 of 33

Nice work and great info. I just found this post and just made my own pastrami post minutes ago. Check it out.

 

http://www.smokingmeatforums.com/t/120603/corned-beef-turkey-pastrami-from-scratch-q-view-mania

 

 

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