Hot!Making Pastrami

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Twinwillow
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Re:Making Pastrami 2013/11/12 16:23:27 (permalink)
Thanks, CK. 
#31
RKB
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Re:Making Pastrami 2013/11/13 09:00:41 (permalink)
It's about the same with Albert12, two more this morning in the breakfast forum.
#32
bartl
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Re:Making Pastrami 2014/02/17 15:12:30 (permalink)
I looked in my freezer, and there was a 5 lb corned beef from last St. Patrick's Day (bought at $1.99 a pound). I defrosted it, took it out, and it smelled fine (and I have a VERY good nose for such things), so I decided to try smoking it. I looked around for recipes (thanks, guys!) and settled on putting it in my Cameron smoker with pickling spice and extra black pepper (for smoke, I used 2 tbs oak, one apple, one cherry), putting water in the drip tray, and putting it on the stovetop for an 1 1/2 hours; then I added more water, recovered it, and put the whole thing in a 300 F oven for another 2 hours. The meat thermometer read 175 F, so I figured it was done. The texture was more like pastrami than corned beef, the fat was almost gone (it was a thin cut), and it tasted like, well, smoked corned beef. Not pastrami, but absolutely delicious. St. Patrick's Day is coming up; I'll probably buy a couple more on sale corned beefs and try it again, maybe with a more flavorful smoke like hickory this time.
 
Bart
#33
EdSails
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Re:Making Pastrami 2014/02/17 15:45:32 (permalink)
bartl

I looked in my freezer, and there was a 5 lb corned beef from last St. Patrick's Day (bought at $1.99 a pound). I defrosted it, took it out, and it smelled fine (and I have a VERY good nose for such things), so I decided to try smoking it. I looked around for recipes (thanks, guys!) and settled on putting it in my Cameron smoker with pickling spice and extra black pepper (for smoke, I used 2 tbs oak, one apple, one cherry), putting water in the drip tray, and putting it on the stovetop for an 1 1/2 hours; then I added more water, recovered it, and put the whole thing in a 300 F oven for another 2 hours. The meat thermometer read 175 F, so I figured it was done. The texture was more like pastrami than corned beef, the fat was almost gone (it was a thin cut), and it tasted like, well, smoked corned beef. Not pastrami, but absolutely delicious. St. Patrick's Day is coming up; I'll probably buy a couple more on sale corned beefs and try it again, maybe with a more flavorful smoke like hickory this time.

Bart

Awesome, Bart. 
#34
RKB
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Re:Making Pastrami 2014/02/18 12:55:34 (permalink)
I like to smoke the commercial corned beef also. My local military commissary store tends to overbuy for St Paddy's and usually discounts them afterwards, last year they were as low as $1.44/lb. (I bought the last 11 that they had, they do freeze well).
I just rub them with some Montreal Steak seasoning with some coriander seed added, 2 oz cherry wood, and into the Cookshack until they hit 185 deg. It's not pastrami but it is excellent. It makes awesome smoked corned beef hash.
#35
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