Hello all! This is my first QView ever, so I hope you enjoy!
I decided to try out Jeff's recipe for Pastrami yesterday. I will say right now, that if you like pastrami, this recipe is for you.
I purchased a Wally World corned beef brisket and the other necessary supplies I needed for the sammies.
Here is my list:
Jewish Rye Bread
Boar's Head Provolone Cheese
Sauerkraut in a jar
Dijon Mustard
Thousand Island Dressing
1/2 Sweet Mayan Onion
Two cloves of garlic
One 3lb corned beef brisket
First, I didn't soak the pastrami in water for hours...I may try this next time as the saltiness of the brisket was present in the finished product, but the saltiness was countered by the other ingredients. I rinsed the brisket under cold water for about five minutes and then placed it on my cutting board. I spread a layer of Dijon mustard over one side of the brisket and turned it and layered the other side. I wrapped this in saran wrap and placed it in the fridge overnight.
The next morning, I fired up the smoker to about 225 degrees and placed the brisket on for the long haul.
6 1/2 hours later...I had pastrami.
I pulled the pastrami off the smoker and let it rest for 1 hour before placing it in the fridge for another 2 hours.
After the pastrami had cooled down a bit, I pulled out the meat slicer and started slicing pieces that were about 1/16th to
1/8th of an inch thick for the sammies...
I sauteed the onion, garlic, and sauerkraut together in a skillet for about 20 minutes and placed the rye bread with mayo and provolone on a griddle pan. Once the cheese started to melt, I placed the strami and sauerkraut mixture on the strami...
Finished product...'strami sammies...
I decided to try out Jeff's recipe for Pastrami yesterday. I will say right now, that if you like pastrami, this recipe is for you.
I purchased a Wally World corned beef brisket and the other necessary supplies I needed for the sammies.
Here is my list:
Jewish Rye Bread
Boar's Head Provolone Cheese
Sauerkraut in a jar
Dijon Mustard
Thousand Island Dressing
1/2 Sweet Mayan Onion
Two cloves of garlic
One 3lb corned beef brisket
First, I didn't soak the pastrami in water for hours...I may try this next time as the saltiness of the brisket was present in the finished product, but the saltiness was countered by the other ingredients. I rinsed the brisket under cold water for about five minutes and then placed it on my cutting board. I spread a layer of Dijon mustard over one side of the brisket and turned it and layered the other side. I wrapped this in saran wrap and placed it in the fridge overnight.
The next morning, I fired up the smoker to about 225 degrees and placed the brisket on for the long haul.
6 1/2 hours later...I had pastrami.
I pulled the pastrami off the smoker and let it rest for 1 hour before placing it in the fridge for another 2 hours.
After the pastrami had cooled down a bit, I pulled out the meat slicer and started slicing pieces that were about 1/16th to
1/8th of an inch thick for the sammies...
I sauteed the onion, garlic, and sauerkraut together in a skillet for about 20 minutes and placed the rye bread with mayo and provolone on a griddle pan. Once the cheese started to melt, I placed the strami and sauerkraut mixture on the strami...
Finished product...'strami sammies...
