Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pastrami

Daddyshack
Daddyshack Posts: 184
in EggHead Forum
Followed recipe pretty closely -https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe.  
Cured for 7 days.  Desalinated for 12 hours.  Changed water 3 times. Applied rub and left in fridge for 2 days. 
Smoked 9 hours at 225 or so with cherry and drip pan with water for half the time. removed at 180 IT since temp was down to 200 and I was bored. 
Tasted it - Not so good. I was scared. 
Put in fridge for 24 hours, then steamed for 3 hours 
removed and put in stove at 500 degrees for 15 min. 
Bark was nice.  Meat was juicy. 
· Share on FacebookShare on Twitter

Comments

Categories