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Making Pastrami Question?

post #1 of 16
Thread Starter 

Going to try making some Pastrami. Gonna buy a Corned Beef flat.

Questions are:

 

What temp do I smoke it to? Have seen 155-160 and 195-200. That's a big difference. I would like it to be able to slice it to make Pastrami sandwiches.

 

What do you recommend for smoke? Have an AMNPS and a number of diff pellets so I am open to ideas.

 

TIA

 

dave

post #2 of 16

http://www.smokingmeatforums.com/newsearch?search=pastrami

post #3 of 16

here's mine...hard to believe it's over 2 years ago already.....the steaming before making sammies is critical IMO

 

http://www.smokingmeatforums.com/t/137575/my-first-pastrami-w-que-view

post #4 of 16

I smoke mine to 160 and then into the fridge to cool before slicing.

post #5 of 16
Thread Starter 

Thanks guys.

timberjet. Done that. Went thru 5 pages. That's why I am confused. Too many diff ways to do it.

 

Chef

This is more what i am looking for. Was planning on steaming it as that's the way to get a good sandwich.

 

Now this brings another question.

Steam it whole not after I slice it?

post #6 of 16
Thread Starter 

Now this brings another question.

Steam it whole not after I slice it?

 

 

Never mind. I should have read the WHOLE thread before asking.

 

thanks

post #7 of 16
Quote:
Originally Posted by dave from mesa View Post
 

Thanks guys.

timberjet. Done that. Went thru 5 pages. That's why I am confused. Too many diff ways to do it.

 

Chef

This is more what i am looking for. Was planning on steaming it as that's the way to get a good sandwich.

 

Now this brings another question.

Steam it whole not after I slice it?

You want to steam it whole to preserve the moistness in the meat. If you slice it first all the liquid will run out.

post #8 of 16
Thread Starter 

Thanks. Never thought of that. 

post #9 of 16

I think you would want to cool it completely before slicing it too for the same reason. I do this when making sirloin tips for sandwich meat. I even par freeze it for better thinner slices. I am ready for a Reuben now!

post #10 of 16
Thread Starter 

"I am ready for a Reuben now!"

 

Well the only thing I like about a Reuben is the pastrami and the dressing but I know what you mean. Gonna go buy that CB tomorrow.

 

dave

post #11 of 16
Quote:
Originally Posted by timberjet View Post
 

I think you would want to cool it completely before slicing it too for the same reason. I do this when making sirloin tips for sandwich meat. I even par freeze it for better thinner slices. I am ready for a Reuben now!


I agree. It slices better after it has firmed up. I like to slice mine so thin it only has one side. Tastes better IMHO.

post #12 of 16
I am on board with Those who recommend steaming it. I say you steam it all the way up to 203. It might fall apart a little when you slice it but it will be pure juicy heaven
post #13 of 16
Thread Starter 

Other than Chef anyone got recommendations for wood for smoke? Just trying to cover all the bases.

 

thanks

 

dave

post #14 of 16
Quote:
Originally Posted by dave from mesa View Post
 

Other than Chef anyone got recommendations for wood for smoke? Just trying to cover all the bases.

 

thanks

 

dave


I use a blend of hickory, cherry and maple. Works for me.

post #15 of 16

Small Point, Rueben is corn beef, when made into Pastrami it is no longer a "Rueben. (according to an old Deli owner I knew). In any case I love them both.

post #16 of 16
Quote:
Originally Posted by graywolf1936 View Post
 

Small Point, Rueben is corn beef, when made into Pastrami it is no longer a "Rueben. (according to an old Deli owner I knew). In any case I love them both.

Ok gotcha. 

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