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Author Topic: ISO EZ pastrami recipe  (Read 1244 times)

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Swenny

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ISO EZ pastrami recipe
« on: November 30, 2017, 08:06:30 AM »
There was a recipe on another now defunct site for ez pastrami that took a corned beef and turned it into a pastrami.  I had it printed, but have misplaced it. Any help would be appreciated.
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Bentley

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Re: ISO EZ pastrami recipe
« Reply #1 on: November 30, 2017, 02:07:32 PM »
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dk117

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Re: ISO EZ pastrami recipe
« Reply #2 on: November 30, 2017, 04:02:06 PM »
I've tried my own modified version of these several times with fantastic results.  But was emphatically told it's not pastrami but smoked corned beef.  I don't really care because it came out fantastic.  I am curious however if this is smoked corned beef or pastrami. 

DK
« Last Edit: November 30, 2017, 04:14:26 PM by dk117 »
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bregent

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Re: ISO EZ pastrami recipe
« Reply #3 on: November 30, 2017, 04:09:36 PM »
Quote from: dk117 on November 30, 2017, 04:02:06 PM
I've tried my own modified version of these several times with fanatic results.  But was emphatically told it's not pastrami but smoked corned beef.  I don't really care because it came out fantastic.  I am curious however if this is smoked corned beef or pastrami. 

DK

To me, the difference between pastrami and smoked corned beef is simply a matter of what spices you put on it. I would agree, if you are just smoking corned beef, then it's not pastrami.
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Bentley

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Re: ISO EZ pastrami recipe
« Reply #4 on: November 30, 2017, 05:27:49 PM »
Knowing how arrogant I can be at times, I hope I was not this guy...I looked at the recipes...Why would it not be Pastrami?  Did you use the rubs in either of those recipe's...If you just took a hunk of CB and cooked it, then yes, I agree, you did not make Pastrami.

Quote from: dk117 on November 30, 2017, 04:02:06 PM
But was emphatically told it's not pastrami but smoked corned beef.

And if you did use the rubs, did The Man tell you why it was not Pastrami?
« Last Edit: November 30, 2017, 05:31:49 PM by Bentley »
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dk117

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Re: ISO EZ pastrami recipe
« Reply #5 on: November 30, 2017, 06:07:38 PM »
Quote from: Bentley  on November 30, 2017, 05:27:49 PM
Knowing how arrogant I can be at times, I hope I was not this guy...I looked at the recipes...Why would it not be Pastrami?  Did you use the rubs in either of those recipe's...If you just took a hunk of CB and cooked it, then yes, I agree, you did not make Pastrami.

Quote from: dk117 on November 30, 2017, 04:02:06 PM
But was emphatically told it's not pastrami but smoked corned beef.

And if you did use the rubs, did The Man tell you why it was not Pastrami?
I'm not here to cause any dissension, just to learn.  I if I recall it was HUB, and I have a ton of respect for that guy.  So I'm trying to figure it out.  Maybe I used too simplistic a rub?  Pepper, garlic, paprika.

DK

PS seems definitions elude us, lots of subjectivity.  That's part of the fun. 
« Last Edit: November 30, 2017, 06:10:17 PM by dk117 »
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wilpark

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Re: ISO EZ pastrami recipe
« Reply #6 on: November 30, 2017, 06:08:42 PM »
My understanding from extensive research is corned beef and pastrami start out the same.  Both are pickled but pastrami is coated in black pepper, smoked and steamed before serving where as corned beef is only steamed prior to serving.  The originators of corned beef and pastrami in NYC also  made it with navel.
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Bentley

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Re: ISO EZ pastrami recipe
« Reply #7 on: November 30, 2017, 06:34:03 PM »
It was always Black Pepper, Coriander and Brown Sugar, after that is was personal choice on what was added.  Yes, navel (tell me where I can get it and I will too) was used in the NY Delis and I believe they were the 1st to smoke and steam finish!
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wilpark

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Re: ISO EZ pastrami recipe
« Reply #8 on: November 30, 2017, 07:08:55 PM »
Quote from: Bentley  on November 30, 2017, 06:34:03 PM
It was always Black Pepper, Coriander and Brown Sugar, after that is was personal choice on what was added.  Yes, navel (tell me where I can get it and I will too) was used in the NY Delis and I believe they were the 1st to smoke and steam finish!

Well now Im going to have to try this too. Thanks Bentley for the addition of coriander and brown sugar.  Not sure where navel can be bought.  Not even sure if NYC delis use it anymore.  Ma Katz's still does

http://www.seriouseats.com/2014/05/how-katz-deli-makes-their-best-pastrami.html
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dshaffes

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Re: ISO EZ pastrami recipe
« Reply #9 on: November 30, 2017, 09:54:12 PM »
I make EZ Pastrami all the time using store bought cured corned beef.  You need to de-salinate it overnight, apply a rub with pepper and coriander (other spices of your choice), and then smoke at 225 until tender like a brisket.  Here's a rub recipe I've used before:

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
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Free Mr. Tony

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Re: ISO EZ pastrami recipe
« Reply #10 on: November 30, 2017, 10:26:26 PM »
Agree with post above. Pepper and coriander are the MUST haves, and everythimg else is a choice.
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Mudflap

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Re: ISO EZ pastrami recipe
« Reply #11 on: December 01, 2017, 04:36:15 AM »
I would think you would have to get Navel brisket end from butcher shop.

https://youtu.be/TFwDpDIAhrc
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mowin

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Re: ISO EZ pastrami recipe
« Reply #12 on: December 12, 2017, 08:17:36 AM »
I make these all the time.  Pastrami and CB are cured the same way.  Pastrami gets smoked, steamed.  CB, steamed only. 

I also de salinate for several hours changing the water frequently the first few hrs. Rub will whatever spices you like, smoke, steam and enjoy.   
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