Try this with your next pastrami!

Discussion in 'Beef' started by pignit, Dec 30, 2009.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Instead of trimming all the fat off of your corned beef before you set it in the smoker to make pastrami.... smoke it with all the fat on... then trim it off after your done smoking it. Then.... fry it up in a pan like bacon. It is awesome on a baked potato or topping a salad or in some scrambled eggs. It fries up nice and crunchy like bacon and is off the chart full of flavor.
  2. oneshot

    oneshot Master of the Pit SMF Premier Member

    I've got 1 in the freezer I need to do pretty soon. I may try this!!! [​IMG]
  3. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Thank you for that! I really like this idea!
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Not a bad idea Dave, I'm sure it would be really tasty too but I don't think I could do it.
    Don't get me wrong, I love most things smoked but certain areas I just don't know...
    like pork rinds...I know, I know, lots of folks love them but I just can't bring myself to eat fried pork skin...

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