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Pastrami Question

BoxerpapaBoxerpapa Posts: 989
edited 7:32AM in EggHead Forum
The other day I was bragging to my aunt about how good the pastrami is on the Egg, and now she wants me to make her some. Unfortunatly, she lives about two hours away and was thinking if I cooked it, sliced it and froze it, would it still be tender after it is thawed? Or should I make it the day before I go visit her. May sound like a dumb question, but I want to make some now for myself and figured I could make an extra piece for her and save it.

Thanks for your help.

Comments

  • I haven't tried freezing, but... I made 4 for a party...
    Immediatly after cooking we wrapped tightly in foil.. Frig overnight then sliced and vacuum bagged. Rehaeted all 4 bags in a big pot of simmering water. Turned out great, was very little left. done pulled pork the same way. Good luck,
    mike
  • GunnarGunnar Posts: 2,305
    If you have time, I would make it the day you take it to her. I foil, wrap in newspaper, then an old towel inside of a styro cooler. 2 hours later will be like you just took it off the grill, but it's had time to steam. I added a cup or so of beef broth in the foil.
    LBGE      Katy (Houston) TX
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Always better fresh but it dies freeze well in Foodsaver bags.
  • fishlessmanfishlessman Posts: 23,780
    ive done it, it freezes ok, but i always reheat by dipping in a hot watered down low sodium chicken broth, or steam so it really doesnt matter for me. i dont eat cold pastrami too often
  • Cool slicer. After reading all the talk about slicers here as of lately, was thinking about getting one, but know nothing about them...i.e. brand, motor...etc. What is the make of yours and do you like it? Don't know if I would use it often.
  • Thanks for the replies. I do have another pastrami question. I noticed in the store there are two different corned beef packages: the "flat" and "round" cuts. Is one better than the other? I bought the "flat" thinking it might come out a little more tender. Thanks again.
  • fishlessmanfishlessman Posts: 23,780
    several of us bought these ritters years ago during a close out, i dont think they are made anymore. i use mine about once or twice a month, i make my own roast beef for weeklong fishing trips, the pastrami, leftover ham. just lately ive been slicing up drycured meats that ive found locally as well as cheese. this weekend it was drycured coppa and chorizzo sliced thin with olive oil and squeezed lemon drizzled on it, with some good bread i can make a meal out of it (i guess the italians serve it just before the meal as part of an antipasto).
  • bubba timbubba tim Posts: 3,216
    I am doing my first in a few days. Did the water soaking thang, now I am in the rub wrapped in plastic thang. Did the thirdeye recipe with DP steak rub. I am recording with pics. Will post when done.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • GunnarGunnar Posts: 2,305
    You're going to love it. I made it three weeks ago and I'm ready to do it again. The wife says it's too soon.
    LBGE      Katy (Houston) TX
  • bubba timbubba tim Posts: 3,216
    OK, when was the last time you listened to your wife?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
  • GunnarGunnar Posts: 2,305
    More often than I should admit.
    LBGE      Katy (Houston) TX
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