My Last Pastrami Question

Boxerpapa · September 2008

Just finished three slabs of pastrami and resting them now. Would it be better to run them through the food slicer now, or let 'em cool over night in the fridge, then slice 'em? I don't plan on eating them right away, rather saving them for sandwiches and giving some away.

Thanks

BENTE · September 2008

i would let them cool in the frdge overnight... it will firm up the meat and make it easier to run through the slicer

Boxerpapa · September 2008

Thanks, man.

BigGreenTree · September 2008

Let them cool all the way first -- otherwise you're just creating more surface area for all the juicy goodness to evaporate.

Grandpas Grub · September 2008

NO, no, no, no.

EAT SOME!!! At least a slice or two. Then do what ever you want.

GG

thirdeye · September 2008

I'm with you.

gdenby · September 2008

After you've had a few slices, and then let the rest cool down...

I read several times that delies (?sp) steam the sliced pastrami before serving. I tried that. Seems like any collagen that did not turn to gel gives up during that last thin sliced steaming. My pastrami so far has been a little better than so - so. The steaming made it from a C to a B.

thirdeye · September 2008

If you have a pressure cooker, try a pressure finish, best of both worlds.

Grandpas Grub · September 2008

Interesting...

I have cooked thirdeye's wet & dry recipe so far.

By far my results have been much better than the stuff I have gotten from a lot of different deli's and sandwich shops.

I need to try the pressure cook finish. I even got out my duromatic out from deep under the all the other stuff.

GG

Grandpas Grub · September 2008

We need to see some sliced pieces...

Kent

Big'un · September 2008

After noshing on it a bit, I put in fridge. And then slice it.

My Last Pastrami Question

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