New Yorkers... Pastrami?????
 

when u figure that one out.. let ME know.

lat pastrami I made was so salty it cured by stomach lining.

I'm with Poobah. I have no clue how to make real pastrami. I am, however, soaking a store bought corned beef now to remove some of the salt and hope to smoke it tomorrow.

Here's a good read on the pastrami business in NY.

Ed Weinberg, noted on the second page of the article, is an acquaintance of mine who owns Empire National in Williamsburg section of Brooklyn. Ed is a third generation a pastrami purveyor (and other kosher meats) to many of the kosher deli's in NY.

If LI Brethren are intrested, I might possibly be able to arrange for a visit one day. Not sure if it's a top secret operation..

http://query.nytimes.com/gst/fullpag...=&pagewanted=1

I did get some intel on this from an old deli man years ago, The corned beeves were cold smoked he said-What that translates to, I cannot say.

Take a packer seperate it, rub it with 6 tablespoons of TenderQuick, add some brown sugar, corriander, fresh cracked black pepper, and fresh ground cloves.

http://i110.photobucket.com/albums/n...IMG_0332_2.jpg

Cover with water for about 10 days turning every 2-3 days.

http://i110.photobucket.com/albums/n...s/IMG_2411.jpg

Put some salt, garlic powder and lot's of black pepper on it and smoke it till it hits about 160*

http://i110.photobucket.com/albums/n...s/IMG_1555.jpg

Finish it in the steam like the NY delis, til it hits 205* and let it sit in the firg over night...

http://i110.photobucket.com/albums/n...s/IMG_2451.jpg


Carve it up

http://i110.photobucket.com/albums/n...s/IMG_0993.jpg

and put on a sandwich!


http://i110.photobucket.com/albums/n...s/IMG_0994.jpg


But what do I know about Pastrami...I am from California! :icon_blush:

Just dont be a putz like me, have the right bread! Who makes a pastarmi sandwich with white bread, onions and mayo!

White bread or not, that looks awesome!

CLINT.. SOAK THAT SUCKER FOR AT LEAST 3 DAYS maybe 4. !!!!!


I soaked it for 2 full days plus some, changed the water 5-6 times a day, and it was still way to salty. I have about half left(gave the other half to the MIL) im going to steam it tomorrow to see if it kills some of the saltiness.

If anyone figures out the slatiness thing, let me know. I love pastrami, but dang...I'm with poohbah on this one. Last one pickled me I think.

Willie says to keep trying different brands. some are worse(saltier) than others. He found one that worked right out of the wrapper.. have to ask him which one it was. Also, several articles I read said to steam it to 200 after smoking to 165. That may get rid of some of the salt too.

First ever attempt at pastrami using the technique from Thirdeye's site.

Started soaking a 4 pounder on Wednesday changing the water every 12 hours. Friday night, put on the seasonings and wrapped with plastic. Waiting for the sun to come up to fire up the cooker. Will know later today if we hit pay dirt!


http://playingwithfireandsmoke.blogs...-pastrami.html

This from Charcuterie, (Ruhlman/Pocyn),

Brine
1 gallon water1 1/2 cups kosher salt
1 cup sugar
8 teaspoons pink salt
1 tablespoon pickling spice, (store bought's fine)
1/2 cup dark brown sugar
1/4 cup honey
5 cloves garlic minced

Combine ingredients and bring to simmer, let cool and refridgerate. When cold, pour brine over 5 lb. first cut, (flat), cover loosely and refrigerate for 3 days. remove from brine, rinse, (no soak needed), rub with pepper/coriander & any whatever else you like and smoke at 225-250 until 175 internal.

this is paraphrased but you get the gist.. I've done 4 or 5 this way and the results vary with the roast, amount of smoke, etc but is better than any store bought pastrami that I've had. As Bently has shown with his outstanding pron, I steam until tender, (credit thirdeye for showing this on his site).

Do NOT skip this step!!!

I have made a few pastrami over the last couple of years. The best recipe I have found is at http://www.virtualweberbullet.com/pastrami.html. I think it's much easier to work with a dry cure at home. The only problem I have had is that once the cure had not gone all the way thru but that mainly effected the evenness of the color and not flavor or texture. People who have eaten "real" pastrami all their life think it's great ( that or they been away from NYC so long they don't remember what real pastrami tastes like...) Using a store bought corned beef gives ok results, but not nearly as good as what you get if you do the process yourself.

I've used this method with great results...