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You're gonna be glad you asked this question. Here's a simple way to make pastrami (smoked corned beef) without getting into a lot of work. The precorned brisket (corned beef) makes it easier without having to "pickle the beef", so to speak.

Now, dls has a recipe that produces great New York style corned beef or pastrami, which entails a little more effort...more weighting and steaming. Here's a great pastrami thread where dls discusses his technique (5th post down the thread). Read the whole thread with all the comments. Very interesting.

Just a reminder in case you've never made corned beef...the first part of the dls method discusses corning the beef/brisket. You already have corned beef. Skip to the pastrami making part of his recipe. The already corned beef makes this whole pastrami effort a lot easier.

But if you want pretty decent pastrami without as much effort...not bad for the first attempt...the first one works pretty well.

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