- Sep 15, 2012
- 17,987
- 14,866
Sorry no pictures, I currently don't have a camera, and use a rotary phone.
So as the title states I did the prepackaged corned beef to pastrami trick yesterday. The pastrami flavor was out of site, but it also had a major salty aftertaste. I soaked the corned beef overnight changing out the water four times. When I woke up I rinsed it off and applied my rub of coriander, pepper, onion, garlic and brown sugar. Then into my WSM for the smoke using mesquite and hickory. After cooking at 250 for nine hours I pulled it out at 185. Let her rest for an hour and tasted. The initial bite was perfect then the salty aftertaste kicked in.
It was really disappointing. I'm glad this piece of meat only cost me 5 dollars as it is uneatable. I can't even give it to the dog, because of the salt and garlic. Not to mention I'd probably have to start giving him high blood pressure medicine. Anyway I'll try to salvage it by making into a hash. My question is where did I go wrong? Is there anything that can be done after the fact to save the pastrami?
Thanks in advance
Chris
So as the title states I did the prepackaged corned beef to pastrami trick yesterday. The pastrami flavor was out of site, but it also had a major salty aftertaste. I soaked the corned beef overnight changing out the water four times. When I woke up I rinsed it off and applied my rub of coriander, pepper, onion, garlic and brown sugar. Then into my WSM for the smoke using mesquite and hickory. After cooking at 250 for nine hours I pulled it out at 185. Let her rest for an hour and tasted. The initial bite was perfect then the salty aftertaste kicked in.
It was really disappointing. I'm glad this piece of meat only cost me 5 dollars as it is uneatable. I can't even give it to the dog, because of the salt and garlic. Not to mention I'd probably have to start giving him high blood pressure medicine. Anyway I'll try to salvage it by making into a hash. My question is where did I go wrong? Is there anything that can be done after the fact to save the pastrami?
Thanks in advance
Chris
Last edited: