I haven't posted a cook in a long time, so I thought I'd share the pastrami I made this week. This is the recipe I used:
http://bit.ly/gR4Mwm
I started out with a 4 lb corned beef. Here is is going into it's first soak on Wednesday.
Then, after six water changes over 48 hours, I was left with this.
Scored to mark the direction of the grain.
Seasoned
After an overnight rest, on the medium at 250 dome with some pecan for smoke
It took longer than I expected to bring it up to 170 before pulling it. I suspect that I hit my plateau early, because it sat at 156 degrees for about 2 hours. Here is just before an overnight rest
and sliced and ready for sammies!
Turned out great! This is a great recipe; give it a try, I'm sure you'll like it!
fc
Comments
Just before your post came on line I completed my order for Penzey's corned beef pickling spices as I plan to make to make corned beef brisket for St Patrick's day. Now after reading your post, maybe I'll get some prepared corn beef to make ThirdEyes pastrami.
fc
Just finished the first sammy....better than I expected!
fc
I just bought my first egg and this is one of the first things ill be making in a couple of weeks when it's delivered. Ill post the results.
I'd also be curious to hear how many delis actually have a different brine for their pastrami vs. corned beef, and how many simply use the same brine.
Here's a recent discussion on corned beef, with pics of results from dry vs. wet cures:
http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
I was pleasantly surprised in how good it was. I will be doing this more often, maybe keeping some sliced in the freezer for a weeknight sammie.
td