Pastami

mybad · March 16, 2009, 12:04:28 PM

Pastrami done with, well, a store bought corned beef...shhhhh! :o

Otherwise I followed Hab's basic pastrami recipe. Made two, and smoked with hickory and apple, for about 2/12 hrs. Continued in the Bradley until they reached an IT of 165, FTCed for 4 1/2 hrs.

Then put one in the fridge, and just had to start eating the other.

Sliced thin and layed it on light rye, swiss cheese under the broiler just a minute to heat and melt the cheese, then a nice whole grain mustard.

My only question is why did I wait so long to try this...LOL

Hard to put into words just how good this is.

A definite must try!!!!

MB

Mr Walleye · March 16, 2009, 12:14:32 PM

Sounds absolutely fantastic MyBad! ;)

Hey... and thanks for not posting pictures! I'm at work and just couldn't have lived through it! :D ;D

Mike

Smokin Soon · March 16, 2009, 11:28:03 PM

I usually wait until the weekend after Saint Patrick's and buy some nice ones at half price and freeze. Gotta add more garlic and cracked pepper, smoke with Hickory...YUM! I'm a brown-bagger lunch guy now so I am looking foreward to this! ;D

Caneyscud · March 17, 2009, 07:23:45 AM

Do you soak them first??? I tried one last summer, and by golly it was too salty for even me. Got two in the crockpot right now with some rye bread, spicy mustard, and swiss cheese just waiting for tonight!

Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'

Brother Bill · March 17, 2009, 08:01:24 AM

I made 2 last week using Hab"s Recipe as you did. The only difference was that I soaked them 3times in water first, and let them sit in the frig for 2 days as suggested in Hab,s recipe. Wow! they are good. having the second one tonight-steamed to get warm in our Pressure cooker. Happy St Pat's Day! ;D

Ka Honu · March 17, 2009, 09:58:12 AM

I just finished steaming 4 pastramis made from corned beef. I've been using "store-bought" (already cured) corned beef to make pastrami for several years and find that the key is to rinse them well, then soak them in the fridge for 24-48 hours with at least one change of water before adding the rub. Then let sit for another day and smoke or smoke/steam per Hab's instructions. This is my first steamed batch - the IT seemed to "stall out" at about 150^o and I had to go somewhere so I took them off the smoker and wrapped/refrigerated them, then steamed them this morning. Don't know how they'll taste yet but they sure smell and look good.

Roadking · March 18, 2009, 12:17:33 PM

Holy moly Mybad, I guess you never had a Rubin either. Same open face sandwich you just made except you lay down some Sour Kraut between the Rye and Pastrami then the cheese. Under the broiler to melt cheese and serve with the mustard or Thousand Island dressing. Or make a Monti Cristo just substitute the Rye with French Toast.
Boy I'm getting hungry! ::)

KyNola · March 18, 2009, 01:26:42 PM

If someone will, please take me through the steps of making pastrami by using corned beef. I'm assuming you skip the curing process as the corned beef should already be cured and go straight to the rub process and then continue like "regular" pastrami?

Your input would be appreciated.

KyNola

Roadking · March 18, 2009, 02:51:15 PM

I never made pastrami before either I'm just very good at eating it. I'd also like to know.

Ka Honu · March 18, 2009, 02:56:33 PM

Look up four posts. Nah, never mind; I'll repeat myself.

It's as easy as 1,2,3:
1. Rinse a store-bought corned beef to get the "jelly" off, then soak in fresh water for 24-48 hours (in the fridge, change the water at least once or twice).
2. Rinse and pat dry.
3. Go to the rub process (as if you'd cured it yourself) and follow Hab's instructions from then on.

mybad · March 18, 2009, 04:22:23 PM

And be ready to be HAPPY!

Ka Honu · March 18, 2009, 04:55:33 PM

Quote from: mybad on March 18, 2009, 04:22:23 PMAnd be ready to be HAPPY!

True, but saying "It's as easy as 1,2,3,4" just wouldn't have had the right ring.

KyNola · March 18, 2009, 07:32:37 PM

Aloha Ka Honu, Thank you. Exactly what I was looking for. BTW, if you're going to the first week of Jazz Fest in NOLA, I will have been in NOLA 2 weeks earlier. Have a great time!

KyNola

Ka Honu · March 18, 2009, 08:04:28 PM

I'm going for the whole deal - arrive MSY on April 23^rd and depart on May 5^th. Between the weekends I'll make a day trip or two out of the city to replenish my supply of andouille and tasso. I'd probably make my own (the tasso anyway - not sure I'm ready to do sausage yet) but I have a friend in Reserve and like to shop at both Bailey's & Jacob's in La Place. They seem to get a kick out of a guy from Hawaii buying real Louisiana food (and there's a really great drive-thru daiquiri stand out there).

KyNola · March 19, 2009, 06:47:23 AM

Ka Honu,
Sounds like a great plan for your trip. I was going to suggest you venture over to LaPlace for your andouille buying but I see you are already aware of those guys. Man do they make some good andouille there.

I enjoy making my own tasso and it's very easy. NePaS taught me quickly.

Enjoy, my friend.
KyNola