Pastrami question

[Grouperman941]

I am about to soak two pastramis (beef flat). One was dry cured, the other wet.

I was planning on just steaming one of them and smoking the other, to compare, as it is my first time doing pastrami.

I just got the bright idea of cutting each one in half so that I can try each cure type with each cooking type to really see which I like best.

Would cutting the curing meat in half mess things up somehow?

[FLBentRider]

I've done that before.

No problems.

[Grouperman941]

I've done that before.

No problems.

Cool. Thanks!

[KyNola]

They will both be good but I think with just steaming the flat you will have a very nice corned beef because again, I think smoking the flat is what makes it pastrami.

Folks way more knowledgeable than me will jump in here and correct me.

[Grouperman941]

They will both be good but I think with just steaming the flat you will have a very nice corned beef because again, I think smoking the flat is what makes it pastrami.

Folks way more knowledgeable than me will jump in here and correct me.

Yup -- this is what I am going for.

[Ka Honu]

As KyNola says, (beef) pastrami is pretty much defined as seasoned smoked (and often steamed) corned brisket.   Smoke both pieces and then steam one.  Habanero Smoker has a good tutorial here on making pastrami with a link at the bottom for steaming instructions.

[Grouperman941]

As KyNola says, (beef) pastrami is pretty much defined as seasoned smoked (and often steamed) corned brisket.   Smoke both pieces and then steam one.  Habanero Smoker has a good tutorial here on making pastrami with a link at the bottom for steaming instructions.

Yes, the original idea was to make one pastrami and one corned beef. I'll now be making two smaller hunks of each, to see differences in the wet vs dry cure.

I lopped off a slice and microwaved it, and this stuff is going to be soooo good!

[Habanero Smoker]

I live in the Northeast, and pastrami is generally steamed or braised; but not smoked. On this forum and barbecue forums pastrami will be a smoked meat. In the NYC deli's they often steam the pastrami as well as the corned beef.

[Grouperman941]

I live in the Northeast, and pastrami is generally steamed or braised; but not smoked. On this forum and barbecue forums pastrami will be a smoked meat. In the NYC deli's they often steam the pastrami as well as the corned beef.

So the difference between corned beef and pastrami is the rub?

[Tenpoint5]

I'm a thinking that the difference is that Pastrami IS smoked and corned beef IS NOT. The basis for my reply would be that if one of the most famous deli's out there Katz's smokes their Pastrami. Then I am going to say that's the way to do it! If you know what I mean.

How Katz's makes pastrami

As best as I can tell by triangulating from interviews with cooks, countermen, cutters, and watching hours of YouTube, Katz's process begins with beef plate, a.k.a. navel. This is a cut from the area below the ribs, behind the brisket and it is just a bit more tender and fattier than brisket, which is cut from the chest. Chef Kenny Kohn says they soak the meat for weeks in a salty, spicy brine. What comes out is essentially corned beef, but their pastrami process is different from their corned beef process because the corned beef is dry cured, not soaked in a brine.

After brining, the pastrami is then coated with a secret rub that tastes to be mostly black pepper and coriander, and then it is refrigerated for a day or two. Then it is smoked, refrigerated for a day or two, and finally, the day it is to be served, it is steamed. That's a carver at Katz's below.

Just for further validation, I called Katz's Deli (1-800-4hotdog) and asked what the difference and was told that corned beef is cured in salts for 2 weeks and the pastrami is cured in a wet brine and SMOKED!!

That is good enough for me!!

[beefmann]

agrees with above and always thought that corn beef was boiled when cooked while pastrami was smoked and steamed

[Habanero Smoker]

Thanks for providing the additional information. I'll make note of that. My earlier research indicated differently.

Though Katz cures their corn beef and pastrami different, either can be cured wet or dry brined.

[Grouperman941]

My first pastrami process:

The brine:


The dry cure:


Rinsed, soaked, and cut -- the future pastrami


and the future corned beef:


Ready to be steamed:


used a Bradley rack to make steaming chamber:


Pastrami rubbed and ready for smoker:


Deli-style corned beef -- exactly what I was hoping for. I sliced prematurely cuz I couldn't stand waiting any longer!


Taste was right on. Wet brined one was a little drier.






Pastrami -- smoked to 145, carried over to 152:

[Habanero Smoker]

Everything looks like they came out good. Have you had a chance for taste comparison.

[viper125]

Looks most excellent and on my close range list. I too want to try it both ways. Me I was always told Pastrami was a piece of corned beef they add pepper and other spice to and smoke. And Corned beef wasnt. Love this place always learning.