Pastrami Question

gobbledot

Meat Mopper

Original poster

Mar 2, 2008

271

10

East TN

• Mar 14, 2008

• #1

I am thinking about buying a corned beef to smoke for tomorrow and try to make Pastrami. My question is, Do you have to soake them very long before smoking? I am kinda short on time and dont know what to do. Thanks..

 

cubguy17

Meat Mopper

SMF Premier Member

Jan 29, 2008

194

11

Omaha, Nebraska

• Mar 14, 2008

• #2

When you talk about soaking it.... what do you soak it in?

 

gobbledot

Meat Mopper

Original poster

Thread starter

Mar 2, 2008

271

10

East TN

• Mar 14, 2008

• #3

Water to rid the salt?? I dont know for sure, that is just what i have read others do.

 

T

teacup13

Master of the Pit

OTBS Member

Feb 22, 2007

1,391

12

Sault Ste Marie,ON

• Mar 14, 2008

• #4

yes water is used to flush out the salt

best bet would be to buy the corned beef when it goes on sale and let it soak for at least two days.... i have soaked it for 24 hours changing the water all the time and it was still salty...

boil the corned beef tomorrow, cabbage,carrot,garlic,onions and potatoes and your all set..lol

 

pne123

Meat Mopper

Jul 3, 2007

224

14

• Mar 14, 2008

• #5

I had to do one on the quick......bought it on the way to work. Soaked it at work for 9hrs changing the water every 2hrs. it seemed to be good to go. Usually i soak 24 hrs but did not have the time. It was not salty. Every market in town sales a different brand so i can not say if this will be good w/ them all.