Pastrami

[Thesneakyzebra]

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

 

[DivotMaker]

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?

 

[Thesneakyzebra]

I think I soaked it 24hrs. I changed out the water once as well.

 

[DivotMaker]

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).

 

[Thesneakyzebra]

You could go longer. I'm not too sure you can over soak a store bought one.

 

[DivotMaker]

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.

 

[elkins20]

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.

 

[DivotMaker]

You might want to find a more current pastrami post, Bill....The Zebra hasn't been active around here in the last 2 years.