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Maded pastrami yesterday with store bought cornbeef on sale from St Patrick's Day Sale, sorting cornbeef at store for flats if possible. If you end up with points it's OK cuz just separate point from flat. Soaked and changed water serveral times over 6 hr period before drying it and putting on pastrami rub I made from internet recipe. Smoke it at 215 deg until meat hit 160 deg. Plan on using crock pot on high to steam it (got idea from internet also) for 4.25 hrs then let cool and slice.

G Que
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I just used the Cooking Channel Pastrami rub recipe of the internet. Trying to use the KISS method. Sorry no Pics. Did the crockpot steaming method when I made a batch during St Patty's Day. Last year I used steamer for a hour and half and go lazy this year cuz I didn't have to keep refilling water in steamer. Also thinking of trying to use pressure cooker for steaming to cut down on steam time.
I do pastrami this way several times a year. It works great although I find that the brand of corned beef matters. Some are a bit too lean and that makes slicing the pastrami cold a chore. The rub I use (I think it was from dlh here) is 2:1:1/2, Coriander:black pepper:mustard, all ground fresh and a little coarse. Sliced hot out of the steamer (I take it to 190 or higher), a layer of hot sauerkraut, a layer of swiss cheese, under the broiler to melt the cheese, and topped with some homemade Russian dressing. Doesn't need bread, and makes a great dinner.

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