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Old 03-08-2009, 10:01 PM   #24
BBQchef33
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Join Date: 08-11-03
Location: Long Island, NY
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I pulled the remaining half of the pastrami we makde last week out of the fridge.

gave it a simple steaming in a bamboo steamer till temps inside were... well I was targeting 190 before sampling. Well that didnt happen.. i got it up to about 170 and jackie came down hungry. So we sliced a piece off...

and another

and another..

and another.....

What a difference!!! That steaming step really is what makes it.. it removed all the excess saltiness, changed the texture and it was really pastrami. We ate the entire thing while the steamer was still setting in the pot. We sat at the table with a jar of mustard, a slicing board, carving knife, and everyone had a fork..

so.. the first half of this hunk of meat was a flop last week.. and the second half a week later.... success!. It can only get better from here.. THANKS everyone for straightening me out.



(How the hell do you guys take those close ups?)
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