Hi All,
I've been reading a number of weeks on how to make pastrami from corned beef. This weekend I did it and the result were phenomenal. I made 3 briskets and already two have been consumed. If any one wants to make pastrami but they are intimidated by curing their briskets for a number of weeks, this recipe/process is for you.
I bought my corned beef at costco.
Unpackage and rinse the briskets (throw away the spice packets)
Soak the briskets in cold water for 3 hours, changing the water every hour. (When I do this again I will probably go for 4-5 hours)
Apply rub:
3 T black pepper corns
2 T coriander seeds
3 T paprika
2 T mustard seed
4 T brown sugar
Cold smoke 3 hours with apple. (I used a digital Bradley and just didn't turn on the cabinet, the cabinet temp was around 95f. I put ice in the water bowl.)
When the smoke was done. I steamed the pastrami for 1.5 hours until an internal temp of 170f. (all i did was use a vegetable steamer insert in a big stock pot.)
I took it out and sliced it, the juice flowed out. We made Rueben "pastrami sandwiches" immediately.
(http://i978.photobucket.com/albums/ae267/jcosta_sr/Picture003.jpg)
Sounds good.
Pictures: http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768
I have mastered regular corned beef brisket (had one last night), but have not yet converted one of those into pastrami. It's on my list.
For anyone interested Alton Brown did a show on making corned beef, and it works very well. One Caution his recipe calls for 2 tablespoons of saltpeter (potassium nitrate). That is about 3X the amount that is needed and 2X the maximum amount allowed by USDA guidelines for immersion curing. It takes 10 days - here's a link to his recipe (it is outstanding), just adjust the saltpeter down to 2 teaspoons.
http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe/index.html