So I'm going to try pastrami this weekend for the first time. I've got a corned beef in freezer that I'm going to use. I've been reading on here and think I have a base plan but have just a few questions. I'm going to thaw it out and then soak/rinse in water so its not too salty. Should I open the package and thaw it in water, or let it thaw first then soak in water for a few hours and change the water a few times? Since its already brined I dont think I'll use any salt in the rub and have seen where some just use black pepper and coriander for the rub, since this is my first I want to keep it simple so I'll just use that for the rub. I dont have a spice grinder so is there some other way to get a coarse grind on the pepper and coriander? Would a blender work? I have seen that some of you smoke it then put in the fridge over night and slice the next day, is this just so you can slice it easier or does it taste better? thanks for any help guys.
post #1 of 9
4/28/10 at 11:20am