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Explanation Needed ? Steamed Pastrami !?

post #1 of 5
Thread Starter 
In the last week I have watched a couple shows on the tube which showed delis making pastrami....

All the curing and brining seemed to fit right in with what I know about making pastrami.....

The puzzling part was how they heated it prior to slicing.....think they mentioned "steam bath", but what they showed was placing the meat in a steaming hot water bath! Some even mentioned the meat was too tender afterwards to use a mechanical slicer so they had to hand cut it...!!!

The meat was all fully smoked prior to this process.......make sense ???

post #2 of 5
Hi there. That's correct. The "Traditional" way its done is to smoke the meat to about 150 to 160 degrees internal temperature. Then when you are getting ready to serve it steam it, covered, either on a rack or in a pan with about 1 inch of water for about 3 hours. I have done it and it works get. Of course I don't have a mechanical slicer so I can't comment on that part. Hope that clarifies what they were talking about.
post #3 of 5

I forgot to mention

I do the following. Pre-heat the oven to 250 degrees, put boiling wanter in the bottom of a roasting pan. Place a rack in the pan and then the pastrami. Cover tightly with foil and put it in the oven for three hours. It turns out great. I have also heard, but not tried, you can slice it after smoking it and when you are ready to serve you can put slices on a plate, cover with damp paper towels and microwave it until warm. I do think microwave ovens do toughen the meat a bit though.
post #4 of 5


I've seen the same show....and the pastrami is actually floating in steaming water.....!

Doesn't that pull the flavor out of the pastrami ? Seems like it would...

Sounds like a great way to finish it off though....might have to try that on my next pastrami smoke....!!!

Q Dawg
post #5 of 5
Tastes fine coming out of that steamer. You need to go to a good kosher deli and find out what real pastrami tastes like. Getting hungry just thinking about a nice pastrami on rye.
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