Hi there, I'm trying to do a beef pastrami this time and i was wondering if i could steaming it in a electric steamer instead of the oven method like the recipe is asking? It would be easier to do for me.
Right now, its in is cure i started yesterday night using Habs recipe. Last week, i made a smoked meat without cure it turned out GREAT! but only half of the the brisket, cause i did not separated the flat from the point. But this time, i did it using the great forum members advices. Thanks to all of you.
It you have a steamer that will hold your pastrami, that is an easier way to go.
My steamer is about 10 years old, small, and has a dial timer that only goes up to about 1 hours.
mine can handle easily a 4 pounds of pastrami and my timer is 45 minutes but i can add time and water if i need before timer end. BTW i was thinking about using my slow cooker crock pot, it has a probe mode and i found a rack that would fit inside. Would it be a better choice?
Quote from: toker on June 14, 2009, 02:54:00 AM
mine can handle easily a 4 pounds of pastrami and my timer is 45 minutes but i can add time and water if i need before timer end. BTW i was thinking about using my slow cooker crock pot, it has a probe mode and i found a rack that would fit inside. Would it be a better choice?
I don't know about the crock pot. I don't have much luck with crock pots unless I follow a recipe to the "T", or if I am just using it to reheat and to keep something warm. You can give it a try, but I would think the steamer is the better choice of the two.
OK I'll go with the steamer. How long should it takes? Do you know? Doesn't matter, I'll steam it until 165 Thx.
I really haven't time it properly, because I generally get preoccupied. I take it out when I hear the alarm go off; when it get to an internal temperature of 160°F. The first time I steamed, I screwed up and meat came up to about 180°F. It still had a good texture, and held together when sliced.