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post #1 of 15
Thread Starter 
Morning all. My first try with pastramis here.

I picked up two 4 - 4.5 lb corned beef and after soaking them in water in the fridge for 24 hours and changing the water occasionally, I cut off a strip and fried it up to check for salt.

Having passed the saltiness test, I rubbed them down with a mix of cracked peppercorns, coriander and juniper berries (sorry Rich but I save the gin for drinking biggrin.gif )

Waiting for the smoker to come up to temp and then tossing the 'stramis on using a mix of pecan and hickory.

As an aside, I am using the Royal Oak charcoal from Paraquay which I picked up accidently. I have been using the USA version cause it had been rated higher.

I have to tell you, although the ratings say the USA version has more larger pieces , I haven't found that to be the case. Looks like a good distibution of small, medium and large. They burned well in the charcoal chimney although it did take a few more sheets of newspaper to get them going. We will see how they burn.
post #2 of 15
Sorry? I'm all for saving the likker for drinking! I just figgered if ya could not find the berries... :{)

Hey... nice observation on the 'coal. I passed up RO a while ago cause it was not US made. PDT_Armataz_01_37.gif

Keep us updated!
post #3 of 15
Looking good so far Ron, can't wait to see the
post #4 of 15
I am sure you will love them. I did four on the 4th for a party at my bosses and they killed em. Best of luck with yours.
post #5 of 15
Thread Starter 
Hey Blake!

Thanks and good to see ya, haven't seen ya around these parts in awhile!
post #6 of 15
Thread Starter 
A little over 4 hours in.

Pastrami #1 is at 155

Pastrami #2 is at 153

I've been mopping with a mix of fruit punch and apple cider vinegar.

More Qview to come.
post #7 of 15
Ron - those pastrami's look like they'll be some really tasty eats. My favorite sandwich is a grilled reuben ... biggrin.gif

Glad to see some of your qvue. Been missing it icon_smile.gif
post #8 of 15
Thread Starter 
All done! They both stalled at 154 for a long time but finally got to 165.
post #9 of 15
That is awesome. Send some my way please.
post #10 of 15
That's one great looking pastrami (or two)! I too am a fan of a thick juicy reuben. PDT_Armataz_01_28.gif
post #11 of 15
Nice, loads of pepper? Ruebens comming up?
post #12 of 15
Hey... purty good lookin' stuff Ron! What's all this clamor for ruebens? Ain't that with corned beef? Those ain't corned beef no more!

Hmm..well, all the delis round here use the CB anyway, maybe Dinty Moore is with the pastrami? Heck..I like mine just on double baked Jewish rye and good mustard :{)
post #13 of 15
Thought I had lost it there.

This from Wikipedia:
The Reuben sandwich is a grilled or toasted sandwich made with either pastrami or corned beef, sauerkraut, Swiss cheese, and either Russian dressing or Thousand Island dressing.[1] It is typically made with rye bread.

Ah, Jewish Rye, yum.
post #14 of 15
Thread Starter 

In NY the "real" way to eat pastrami is hot, on slices of rye bread with some good ole deli mustard.

And if ya can fit the sammie into your mouth, there isn't enough pastrami on it.

Overall I think it was a success (ex. the wife and my daughter liked it)

Although the spices said pastrami the texture just wasn't authentic.

Next time I will take the effort to find a navel end brisket (much higher fat content) which is what is used for traditional kosher deli pastrami.
post #15 of 15
Very true in Chicago also. I like that even better.icon_smile.gif We don't have anything like that here.icon_sad.gif
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