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Pastrami 2 ways
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Slotmercenary
Posts: 1,071
Did these two versions of Pastrami yesterday for practice. going to do one of these rubs on the new menu for the restaurant. The first is a blend of peppercorms and pickling spice in a food processor.
Then this one is Canadian steak seasoning
2 1/2 hours in at 325 grid
They both came out pretty good but hard to choose but i think the peppercorn/pickling spice was the winner
Took about 3 1/2 hours to finish at 185 internal.
Then this one is Canadian steak seasoning
2 1/2 hours in at 325 grid
They both came out pretty good but hard to choose but i think the peppercorn/pickling spice was the winner
Took about 3 1/2 hours to finish at 185 internal.
Comments
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Look good. Plate setter and pan under them it looks like. Were they store bought corned beef brisket to start?
Thanks,
Bordello -
yes they were already corned when i got them from my purveyor as samples of a new line. i did have a drip pan but not the platesetter it is sitting on the bottom grid of an adjustable rig.
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Looks very good. I would think the peppercorn would give a better result.
Because of the corning I try to stay away from any rub that has additional salt.
GG -
That looks delicious but I'm confused. What is the difference between pastrami and corned beef?
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Corned beef with the right spices and smoke become pastrami.
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If it taste as good as it looks you are a success.
Ross
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