You might be interested in this....

Former Member

It's no sausage, but a fun thing to make yourself.

I have my Home Corned Beef Maker site finished.

Check it out and let me know what you think.

http://www.homecornedbeefmaker.blogspot.com/

From my reading, if you smoke it, Hot Smoke to 165 F. internal, or Cold Smoke it, you will have made Pastrami from the cured Corned Beef.

I do not have the ability to smoke my Corned Beef that I make, so I have not tried Pastrami.

Maybe someone could give it a try and let me know how the Pastrami turns out?

Thanks for looking.

5/31/073:44 PM

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Former Member

I'll give it a go next week if I have the time.

Thanks for the tips.

I'll get back to you.

Hook

6/1/073:44 PM

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Former Member

Thank you Hook,

It looks like it may not be so hard after all. I have a Brinkman water pan smoker. It has been suggested to cook it slowly with the Brinkman. So, I'll give Pastrami a try pretty soon. I know the Corned Beef / Crock Pot is delicious.

I still want to know how yours comes out.

best regards,

6/1/0711:24 PM

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Former Member

Smoked Corned Beef Brisket IS Pastrami....

I no longer buyt it in the store, I smoke my own...makes the best Ruebans sanwiches..

dan

7/3/0711:24 AM

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qnorthNear Traverse City, MI

BaltimoreBayside:
How about a few words on the process. Cook temp, internal temp, prep, etc.... I'd like to try this.

7/4/078:22 AM

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Former Member

quote:
Originally posted by Qnorth:
BaltimoreBayside:
How about a few words on the process. Cook temp, internal temp, prep, etc.... I'd like to try this.

Hear, hear! I want to know as well. Baltimore, could you start a new thread on that, please?

Hey Jerry, thanks for the updates to your site. You've been a huge help.

7/30/072:28 PM

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