Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[hughver]

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.

[jdmessner]

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?

[hughver]

The flat is in the smoker as I  type. I'll try to attach the recipe to this post

[hughver]

try this

[hughver]

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.

[Bentley]

Outside of the correct spices...I believe the steam finish is the most important part!

[hughver]

I believe that you are right. I kept it at 210°  for almost an hour. Similar to pot roast.

[hughver]

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.