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Attn: Pastrami Masters...

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Dr_Redwine
Dr_Redwine Posts: 189
edited November -1 in EggHead Forum
Hello All,
I made about 3.5 lbs of pastrami last weekend with good results. Thanks to Fishlessman, Reg, and others for their sharing of info.
Has anyone frozen this stuff or is the salt content too much for getting good results? [p]This one will be consumed pretty quick between us and friends, but I was wondering if I could vacuum seal the next one and stick it in the freezer. Thoughts?[p]Thanks folks,
DrR
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
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    Dr_Redwine, i sliced mine & packed in individual ceran wraps & then in foil and frozen. I take a pack out the night before & place in the fridge, so the next morning i am able to use for lunch sandwhiches.

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  • fishlessman
    fishlessman Posts: 32,842
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    Dr_Redwine,
    i just started using a foodsaver. old dave suggested putting a little chicken broth in the bag at the bottom before adding the meat and it works well. have only tried it with pulled pork, but it would work with pastrami. i have frozen pastrami before and it seemed to dry it a bit, but i like pastrami boiled or steamed for a reheat and it didnt seem to bother it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Dr_Redwine
    Dr_Redwine Posts: 189
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    Thanks, guys.

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