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Pastrami Question?

Nolan
Nolan Posts: 26
edited November -0001 in EggHead Forum
Looking for advice on best flavor wood to use for pastrami. I have cherry, apple,and maple. Plan on using thirdeyes recipe i found on here. Thanks
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Comments

  • Gunnar
    Gunnar Posts: 2,307
    I've used a minimal amount of pecan. I also did Thirdeye's method and loved it. I soaked and water changed for 36 hours, next time I'll do 48 hours. The wife thought it was a tad salty. It's defintely a cook worth doing.
    LBGE      Katy (Houston) TX
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Great cook indeed.

    I really like hickory. Mostly use apple or cherry. Cherry is probably my favorite.

    The rinse is important. Depending on how I am going to eat the pastrami will determine how long I soak and change the rinse water. If you find the pastrami too salty then use the meat with something that needs some salt - something like pastrami burgers. There is a lot of things you can do.

    Store bought corned brisket from different packers can have a really different amount of end salt. It seems like once you find the type one likes stay with that brand.

    GG
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