I have joined the pastrami party! (Pics)

Cookbook_Chip

Boy oh boy oh boy!  After seeing all the corned beef turned into pastrami, I had to give it a go. Got a nice 7 lb corned beef (half flat, half point).  Kept it simple.  Rinsed it, rubbed it with:

4 tablespoons fresh coarsely ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

On the egg turbo at about 280F for 6 1/2 hours to 200F. Like buttah!  Sliced on rye with Gulden's mustard. Holy cow!  

Durangler

Yep!

Cookbook_Chip

Well, I love salt!  But the consensus of other eaters was that the pastrami was too salty. Guess we'll try debrining next time - or I'll just not invite anyone and eat it all myself  

Griffin

Did you put it in water a few days ahead and change the water at least once a day? That will draw out some of the salt. Otherwise looks good. I thought about doing one this past weekend, but by the time I thought of it, it was too late to do the soaking. And the wife had already made plans for me.

Cookbook_Chip

@Griffin no, I didn't soak it at all.  I read a bunch on this forum and they were done all different ways and all proclaimed "delicious"!  So, I went the easy route first.  I love salt, so it rocked for me!  But I guess I have to share my meat, so I will de-brine next time.  AND there will be a next time!

nolaegghead

I soak overnight, try to change the water once.  That usually does it.  More effective with a larger volume of water, less with a smaller volume.

nolaegghead

corned beef is salted aggressively so it preserves better, and it imparts the salt to the cooking water (broth) you make with the cabbage and other vegetables. 

Cookbook_Chip

@nolaegghead thanks - makes sense to me!  Mmmmmm... salted aggressively...

jlupacch

Made this twice in the past two weeks and it disappear both times. Will try de brining next time.

Cookbook_Chip

@jlupacch sounds like a plan!