Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: hughver on February 04, 2024, 12:06:49 PM
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A while back I bought a corned flat and it's use by date was getting near so a few days ago I started the process of converting it to pastrami. I had an old recipe from the old Pellethead site that I used. The last time that I did this I sous vide instead of steaming. This time I'll steam with apple juice to an IT of 185°, probably about 4 hours. I have the original recipe from Smokey Logger, if anyone wants it I can post it.
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I have only tried pastrami once and it was a long time ago. I would be interested in seeing your recipe and what you thought about the steaming process. Did you like it better than sous vide?
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The flat is in the smoker as I type. I'll try to attach the recipe to this post
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try this
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Pastrami is done. This was a relatively small flat, so the timing was off from the recipe values. But the flavor was very good. Tonight's supper on Jewish rye with Swiss cheese, mustard and pickle.
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Outside of the correct spices...I believe the steam finish is the most important part!
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I believe that you are right. I kept it at 210° for almost an hour. Similar to pot roast.
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With St. Patrick's day coming up, I think that when corned beef goes on sale, I'll buy a couple more and this time I'll smoke to 160° then instant pot for 70 minutes instead of steaming. No cabbage.