Pastrami technique


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
I get the CHOW newsletter, and they had a link to an interesting pastrami technique in their last issue. They use oven smoking, but I'll ignore that. It's the remainder, the handling of the meat, the timing and so on that sounds like a good process. Please understand. I have not tried this.

Pastrami technique
 
Interesting. It's basically applying the same technique for turning pork belly into bacon, but using a brisket. I'm not certain that it would be any easier than pickling and smoking it, though. I've done bacon wet and dry and wet brining seems to be easier and allow for more flavors.
 
For a real Montreal"smoked Meat" go the Sausagemaker.com/daiglesmontrealsmokedbrisket. You will find the brine-cure,the rub, and methodology to turn out a real satisfying product.
 
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