Smokin-It User Forum!
Recipes => Beef => Topic started by: TheSneakyZebra on April 22, 2014, 05:41:25 PM
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Got some corned beef and did the old pastrami treatment on it. Soaked it to get some salt out, rubbed it good with pastrami seasonings, & let it sit in the fridge for just over 30 hours. Smoked it for about 7 hours at 225 when the IT hit 195, let it rest overnight. Brought it up to a temp of 203 via steaming. Best pastrami and even better pastrami sandwiches. I kid you not, it was the best pasrtami ever!!
Rub:
3 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1.5 tablespoon brown sugar (add this seperate from the rub, meaning, mix the rub, put it on the meat, then add brown sugar kind of like a second rub)
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
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That looks a whole lot better than my disastrous attempt at pastrami from a corned beef!! Mine was so salty I had to pitch it. Curious - how long did you soak it in water to remove the salt?
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I think I soaked it 24hrs. I changed out the water once as well.
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That's about the amount of time I've been reading, Mikey. So the finished pastrami is not too salty when you soak like this? I'm a little gun shy after my first attempt! Yours is not nearly as red as mine was, either (actually looks like pastrami).
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You could go longer. I'm not too sure you can over soak a store bought one.
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I would agree, Mikey. I was blown away at the salt content in the one I did - and I like salty! It was like a pastrami-flavored salt lick. lol.
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Am curious about the steam and how long to steam the Pastrami. I have an electric pressure cooker with a steam option. And really am more into the corned beef than the Pastrami but thought would try both. Right now fighting a sinus infection.
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You might want to find a more current pastrami post, Bill....The Zebra hasn't been active around here in the last 2 years. ;)