Q
Que-Dawg
Guest
You New Yorkers… OK same as the other NY post… but we both LOVE NY pastrami deli subs… How do I recreate these at home (preferably on the grill or smoker) topping and all……………..
when u figure that one out.. let ME know.
lat pastrami I made was so salty it cured by stomach lining.
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.
Cover with water for about 10 days turning every 2-3 days.
Put some salt, garlic powder and lot's of black pepper on it and smoke it till it hits about 160*
Finish it in the steam like the NY delis, til it hits 205* and let it sit in the firg over night...
Carve it up
and put on a sandwich!
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!
Finish it in the steam like the NY delis, til it hits 205* and let it sit in the firg over night...
I've used this method with great results...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.
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.blogspot.com/1996/05/beef-pastrami.html
Do NOT skip this step!!!
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.
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.
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.
Thirdeye's recipe and technique is very good. Highly recommend it.
Yes, I agree, you need the steam finish to be a true New York Pastrami.