Author Topic: Pastrami help  (Read 2487 times)

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Offline bob

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Pastrami help
« on: March 02, 2007, 10:26:04 AM »
I am going to try and make some Pastrami and would appreciate any suggestions you might have.  The recipe that I have found calls for using an already corned beef.  I figure with St Paddy day aproaching I will be able to get some at a good price.  I plan on using a black pepper and corieander rub.

Have any of you guys tried this and/or have another suggestion.

Thanks-  Bob




Offline bob

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Re: Pastrami help
« Reply #1 on: April 03, 2007, 04:39:05 PM »
Well in spite of no responce ??? from the group, I went ahead and did it and it worked pretty good.  I just wish that the corned brisket had a little more marbled fat to make a more juicy result.

One thing I did different than my original post was to steam the smoked brisket for about 3 hours after smoking to further tenderize the meat.

Made some black Russian bread and the sandwiches are great!

Anybody out there

Bob
« Last Edit: April 03, 2007, 04:40:53 PM by bob »

Offline tntbbq

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Re: Pastrami help
« Reply #2 on: April 11, 2007, 10:16:57 PM »
Hey Bob
have you checked ou this recipe from Emeril Live for home made pastrami? I remember seeing that episode it looked good

Tim
ps tried to post a link but wouldnt let me but go to food network and search pastrami and emeril live show