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Jun 17, 2024 - 12:09:02 PM
41452 posts since 3/5/2008

In a smoker?
Tips and tricks?
Also, what can you make with pastrami besides sandwiches?
Liz

Jun 17, 2024 - 12:30:25 PM
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16150 posts since 12/2/2005

I made it once.

For those who don't know, pastrami is basically corned beef that's been smoked to an internal temperature of about 160, then steamed for a good long while to make ready for service.

I have a pretty good charcuterie book that describes the process. I bought two nice chunks of brisket and cured them together. One I reserved for the pastrami.

The corned beef turned out to be EXCELLENT - but it's worth noting that the cooking process (boiled dinner) extracted a lot of the salt from the cure. That didn't happen, obviously, with the pastrami. It turned out inedibly salty. Given the price of brisket these days, that was a rather pricey mistake.

I would try it again, but I would definitely use a less-salty brine to do the cure.

There's nothing that says you couldn't just eat the pastrami, sans bread, with various vegetables - earthy types much as you'd use with corned beef. Cabbage, potatoes, other roots. But given its value piled high on perfect Jewish rye bread, with mustard? Why would anyone want to eat pastrami any other way?

Jun 17, 2024 - 4:09:55 PM
Players Union Member

rinemb

USA

16349 posts since 5/24/2005

I made it a few years back. I can't remember my source for recipe. It was good-not great. I have never got around to trying again. I guess the pandemic and other things got in the way. It was better than any pastrami shops were selling in my parts. I have never been to NYC to know the "real deal." Brad

Jun 17, 2024 - 4:32:51 PM
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rinemb

USA

16349 posts since 5/24/2005

I found my pics from some years back, made in the BGE. Brad


Jun 18, 2024 - 7:04:18 AM
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slammer

USA

4558 posts since 12/30/2008

I’m on my way to New York to visit Daughter and family and I’m 45 minutes away from the corned beef and pastrami experts at Slymans Deli in Cleveland. Will be stopping there on the way home for a 1/2 & 1/2 sammich. I could never do better than them so I won’t even attempt pastrami at home. It’s pastrami and corned beef butter sliding down yer throat that is IMO unmatched, and I’ve eaten a LOT all over and at the most famous places. They are all good, even GREAT, but Slymans RULES !!!
Slammer!!!

Jun 19, 2024 - 11:06:03 AM
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11 posts since 3/7/2024

I've made it quite a bit with goose breasts, I like to hunt waterfowl and it comes out great
I start with corning the breasts I use a recipe from morton's salt, it uses their tender quick
and a bunch of spices to make a dry rub for the meat, it goes into a plastic bag in the fridge for
15 days, turning it daily
then rinse it well, coat it with garlic pepper, smoke at 180 degrees for a couple of hours with oak
to bring the internal temp up to 140 degrees,
let cool and slice across the grain,
I make sandwiches with it, and it also is great plain with a little mustard
have never tried it with beef,
their recipe is called NY deli style pastrami, and is intended for beef so I am sure it would come out good

Jun 21, 2024 - 4:37:15 PM

41452 posts since 3/5/2008

Here you go!

Psst...we cheated.




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