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Pastrami recipe, according to the Brits

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Mark

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Mark Motta
Meatier Creator

Otis857

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I've always wanted to learn how to do it. Have you tried it yet? Do you have any metric conversions to this recipe for us Yanks?  :-[
#2 - December 10, 2010, 02:49:09 pm
Mike
Of all the things I've ever lost, I miss my mind the most.

Mark

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Here's one.
http://www.goodcooking.com/conversions/temp.htm

Simply put, use equal parts coriander seed and black peppercorns. Smoke to 170. Steam after and slice thinly across the grain.

I've made pastrami the cheater's way on several occasions: Get uncooked corned beef on the cheap after St. Paddy's Day. Coat with crushed coriander and pepper. Smoke. Surprisingly good. Just remember to rinse the corned beef first. Or soak it in a couple of changes of water. Otherwise it's salty as heck if you don't.
#3 - December 10, 2010, 06:58:00 pm
Mark Motta
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BERNIETHEK

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Hey Mark,  What's the highest temp to smoke corned beef?
#4 - March 22, 2011, 09:31:08 am
BERNIE

Mark

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Bernie, I treat it like a brisket and smoke it around 250 degrees. But I remove it at 165 so I can thinly slice it pastrami-style rather than thicker like brisket.
#5 - March 22, 2011, 10:12:38 am
Mark Motta
Meatier Creator

BERNIETHEK

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Mark,  should I soak it for a few hours first or can I just rinse it off.  What kind of pepper should I use???
#6 - March 22, 2011, 11:41:45 am
BERNIE

Mark

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I just rinsed off the brine, although I'm sure that soaking for an hour or two would help. I used plain black peppercorns and corriander seed and coarsely ground them in a coffee grinder. My mixture was 50/50, although it turned out pretty spicy. Next time I'll back off on the black pepper a bit.

I chilled it after smoking to be able to slice it thinly. Then I steamed the sliced meat before serving. It made all the difference in replicating how it is served in a deli. :P
#7 - March 22, 2011, 01:06:15 pm
Mark Motta
Meatier Creator

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