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Pastrami - Success or Failure? - Page 2

post #21 of 24
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Quote:
Originally Posted by NivekD View Post
 

I like to take mine to about 195°, wrap in foil for about an hour then in the fridge overnight. Slice it real thin in the morning and vacuum pack portions. When ready to use, wrap the slices in a wet paper towel and nuk for about 15 seconds. Comes out better than what comes from the deli.

 

Edit: That's after soaking it in water for 2-3 days changing the water every 12 hours.

195, no matter what?  Do you use a slicer?  I used a carving knife, but there's only so thin that you can go with that.  

post #22 of 24
It cost me about 200 to build mine but I used the expensive hinged Weber racks and stainless hardware. The drum was free. You might have to knock and talk for a open head drum where you live. They are around. You don't want food grade if that helps you to find one easier.
post #23 of 24
Quote:
Originally Posted by kenafein View Post
 

195, no matter what?  Do you use a slicer?  I used a carving knife, but there's only so thin that you can go with that.  

195° seems to work for me. Yep, gotta use a slicer. I've got a cheap one, but it works fine. Why we talkin' about UDSs in this thread?

post #24 of 24

I recently made pastrami from corned beef. Soaked it overnight in water and pickling spice, then rubbed it with fresh coarsely ground black pepper, coriander powder, mustard powder, brown sugar, paprika, garlic powder and onion powder. Smoked it at 225 until the IT hit 195. I then put it in the fridge until totally cooled, and placed in a steamer for an hour. It turned out tender and delicious. I believe the key to getting restaurant quality pastrami is cooling and steaming just prior to serving.

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