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Unread 03-20-2008, 02:10 PM   #9
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I have never gotten the same texture and tissue breakdown when steaming pastrami at home that I have eaten in deli's. I think that deli's are using steamers which are more like a steam cabinet. Possibly the steam is hotter or can circulate more effeciently...

I have been pressure cooking for 20 minutes following smoking to 150* or so and although not quite like deli steamed, I really like it. The internal temperature will rise into the 180*'s during the pressure finish.

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