chewingthefat
|
How is Pastrami different than Corned Beef?
Wed, 01/11/12 6:03 PM
( permalink)
Since they are both brined Brisket and the seasonings are damn near the same , what makes the difference?
|
|
|
|
pnwchef
-
Total Posts:
1593
- Joined: 3/16/2011
- Location: Kennewick, WA
|
Re:How is Pastrami different than Corned Beef?
Wed, 01/11/12 6:13 PM
( permalink)
One is Boiled, the other is peppered and smoked...........
|
|
|
|
Michael Hoffman
-
Total Posts:
16071
- Joined: 7/1/2000
- Location: Gahanna, OH
|
Re:How is Pastrami different than Corned Beef?
Wed, 01/11/12 6:48 PM
( permalink)
One is just wonderful, while the other is magnificent.
|
|
|
|
tiki
-
Total Posts:
4090
- Joined: 7/7/2003
- Location: Rentiesville, OK
|
Re:How is Pastrami different than Corned Beef?
Wed, 01/11/12 6:50 PM
( permalink)
Michael Hoffman
One is just wonderful, while the other is magnificent.
:)
|
|
|
|
KurtSara
-
Total Posts:
161
- Joined: 5/6/2010
- Location: Princeton, MN
|
Re:How is Pastrami different than Corned Beef?
Wed, 01/11/12 8:35 PM
( permalink)
Last Sunday we smoked a couple corned beef briskets to make some pastrami.
Very good
|
|
|
|
Sonny Funzio
-
Total Posts:
895
- Joined: 2/13/2006
- Location: Detroit, MI
|
Re:How is Pastrami different than Corned Beef?
Wed, 01/11/12 10:19 PM
( permalink)
One goes good with chopped liver on rye ... the other (pastrami) is absolutely spectacular with chopped liver on rye.
|
|
|
|
BackRhodes
-
Total Posts:
593
- Joined: 6/14/2011
- Location: Mendocino County, CA
|
Re:How is Pastrami different than Corned Beef?
Thu, 01/12/12 12:40 AM
( permalink)
Corned beef can also go on a grill for St Paddy's Day (or night)...boil as yoy noremally would, then cook on a grill...I usually use oak wood with an open flame, but this next March 17th I'll try it on my gas grill)...
|
|
|
|
|
Foodbme
|
Re:How is Pastrami different than Corned Beef?
Thu, 01/12/12 2:13 AM
( permalink)
The biggest difference is that pastrami is smoked after curing, and corned beef isn't. Pastrami is usually cured with a dry rub, and corned beef with a brine. Brisket is the most common cut of meat for both of them however Pastrami can be made with Round.
|
|
|
|
