I am about to do my first pastrami this week end. I've gleaned the forum for as much advice but lack a few details. So far I've learned that I need to soak my meat the day before so as to remove as much salt as possible.
As far as spices go, Black Pepper, Coriander and maybe garlic powder. Is that all I need? Or should I be adding other spices like paprika.
What's the proper cooking ritual? What temperature to set my MES? What should be my internal temp? I've read something about steaming. Is this something I should be doing. I'd love to make a Pastrami like a good Jewish Deli would make.
I'm at your mercy people. The last time I appealed for help doing a leg of lamb it can out so good my neighbor said I should quit my day job and open a BBQ place. Not looking to change jobs just have a good meal.