- Mar 12, 2016
- 14
- 10
HELP! Any ideas or solutions will be greatly appreciated. My first attempt at Smoked Pastrami turned-out very tasty but extremely salty and I can't figure out why.
Last night, until past midnight due to my unreliable smoke monitoring thermometer, I attempted my first Pastrami. I had a 3-3/4 lb packaged Corn Beef Brisket to begin with. The brand don't matter as it was one that we have fixed many times for traditional Corn Beef and has always been tasty and reliable.
To begin, I did a thorough job of rinsing the Corned Beef for about 10 mins. It was then placed in a gallon, water filled, Zip-Loc bag for 4 hrs. in the 'fridge to help remove the brining salt.
After removal from the 'fridge it was rinsed again and patted dry.
I dry rubbed it with the following:
2 Tbsp. coarse Black Pepper
1 Tbsp. Paprika (Original recipe called for Smoked Paprika but I had none)
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. ground Coriander
1/2 tsp. Mustard Powder
None of the above ingredients contained Salt!
I tried to hold the prescribed 250° smoke temp but, it probably fluctuated between 175° and 350° throughout the smoke.
I used a mixture of Pecan and Hickory woods since I was out of Oak.
It was a mild, mid-60's night with no wind blowing, optimal conditions for a night time smoke.
To be truthful, I tried the Pastrami again today. I still had a salty taste in my mouth from trying it warm, fresh out of the smoker, last night. After cooling it don't seem as salty as last night but, it's still too salty for my taste. Any ideas?
![DSCF1178[1].jpg](/media/dscf1178-1-jpg.466360/full?d=1507240042)
Last night, until past midnight due to my unreliable smoke monitoring thermometer, I attempted my first Pastrami. I had a 3-3/4 lb packaged Corn Beef Brisket to begin with. The brand don't matter as it was one that we have fixed many times for traditional Corn Beef and has always been tasty and reliable.
To begin, I did a thorough job of rinsing the Corned Beef for about 10 mins. It was then placed in a gallon, water filled, Zip-Loc bag for 4 hrs. in the 'fridge to help remove the brining salt.
After removal from the 'fridge it was rinsed again and patted dry.
I dry rubbed it with the following:
2 Tbsp. coarse Black Pepper
1 Tbsp. Paprika (Original recipe called for Smoked Paprika but I had none)
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. ground Coriander
1/2 tsp. Mustard Powder
None of the above ingredients contained Salt!
I tried to hold the prescribed 250° smoke temp but, it probably fluctuated between 175° and 350° throughout the smoke.
I used a mixture of Pecan and Hickory woods since I was out of Oak.
It was a mild, mid-60's night with no wind blowing, optimal conditions for a night time smoke.
To be truthful, I tried the Pastrami again today. I still had a salty taste in my mouth from trying it warm, fresh out of the smoker, last night. After cooling it don't seem as salty as last night but, it's still too salty for my taste. Any ideas?
