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Pastrami Qustions for Thirdeye & Others
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Scotty's Inferno
Posts: 624
I am making pastrami today using Thirdeye's instructions and Bobberqer's rub. A couple of questions. I just took the brisket out of the rinsing bag this morning and applied the rub. How important is it to let the brisket sit in the fridge overnight, as I'd like to cook it today rather than on a busy monday. Second, is pastrami made specifically for cold sandwiches or do you also eat it hot as a meat dish?
Thanks, Pastrami Rookie Scotty
Thanks, Pastrami Rookie Scotty
Comments
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I think that the rest is very important. In curing this step is called equalization, and it basically allows all of the liquids and flavors that were mobile a chance to settle down and distribute. (Kind of like resting a steak before slicing). Rest it as long as you have time to.
In addition to sandwiches or a topping on pizza, I like pastrami as a main meat. I generally make potatoes, carrots and cabbage for sides.
If you have a pressure cooker, don't overlook the pressure finish. It is now my favorite finish method.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Thanks alot thirdeye and thanks for maintaining your website. I use it and refer to it often. Scott
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I also love Pastrami as a hot dinner and prefer it to having sandwiches.Large BGE
Barry, Lancaster, PA -
"I like pastrami as a main meat. I generally make potatoes, carrots and cabbage for sides."
Now you're talking about some good eats!! -
Any good deli will have a sign for HOT Pastrami
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