Reply to "pastrami question"

smokinmaineiacMember

I made pastrami from an eye round roast I corned myself. I used a dry brine and turned it every day for 7-8 days. I smoked it with pecan and the taste was very good. The only problem I saw was that there was a section in the very center of the ey round that did not get cured...about the size of a pencil...it was gray while the rest of the pastrami was redish. The pastrami was very hard because eye round is so lean. It was easy to slice thinly and I warmed it up in a chinese steamer basket.

I don't think I would use eye round again. I would use top round, I think.

Of course, now that I can buy product at Restaurant Depot I'll just by corned beef brisket. I picked up a 17lb corned beef flat for $2.65 per lb last month. That'll make a lot of pastrami.

12/19/118:45 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...