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First pastrami questions - Page 2

post #21 of 27
Thread Starter 
I will finish the pastrami on St Pat's day by steaming for 2-3 hrs in crab boil
post #22 of 27
Thread Starter 
I will submit finished product photos tomorrow and let you know if is any good
post #23 of 27
Thread Starter 
Time for beer! Have a great night!
post #24 of 27
Hey Bill, I have made pastrami five times using recipes above with some changes. This is what works for me. I do not soak the corn beef, that being said will explain later. I set my MES 30 at 230 degs and take it off at 180 degs I smoke with Alder as that is to my taste, have tried lighter woods but find I like this best. Wrap in foil and let sit in fridge over nite then cut 1/8 thick. Now to making the sandwich. If I find the pastrami is to salty to my taste I rinse the slicers in warm water changing once for about 1/2 hour. I then rinse a qt zip lock with water and then place the slicers in the bag leaving slightly open and cook in microwave for 20 sec. I then place the pastrami on a piece of rye bread, cover with slicers of smoked cheddar then in the toaster oven until cheese melts. Now it's up to you,mustard, sauerkraut , coleslaw what ever you like, cover with another slice of rye and enjoy.I know it sounds like a lot of work but well worth it. Bruce
post #25 of 27
You got it going right. One thing I like to do is about an hour before you think it's done is throw in some cherry chips to finish. Gives it a flavor you can't imagine.
post #26 of 27
Did that worked great, thanks for the tip. Bruce
post #27 of 27
Can not find the pastrami recipe posted some time ago using among other things Juniper berries if someone should have this would you please re post . Thanks. Bruce
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