Found a 4.5 lb round roast on sale good price so I cured it and used it to make a pastrami. I've done this a couple of times and it comes out good. Most of your commercial pastrami is made from round or other cuts, not brisket or navel. I usually smoke to 150, then steam it till ~200 in oven. The steaming preserves moisture in it and is actually faster. Very effective heat transfer.
Good to have laying around for holidays to make Reubens. Store bought pastrami is $16/ lb now, not very good
I don't know who the guy was who decided to put Russian dressing and saurkraut on a sandwich fried in butter, but he was a freaking genius. Never omit horseradish ...it makes the difference . Even if you use thousand island dressing spread a dab of horseradish into it, that's what I usually do because good Russian dressing is difficult to find. Making your own it's just a little bit of overkill.
either..
dish
Good to have laying around for holidays to make Reubens. Store bought pastrami is $16/ lb now, not very good
I don't know who the guy was who decided to put Russian dressing and saurkraut on a sandwich fried in butter, but he was a freaking genius. Never omit horseradish ...it makes the difference . Even if you use thousand island dressing spread a dab of horseradish into it, that's what I usually do because good Russian dressing is difficult to find. Making your own it's just a little bit of overkill.
either..
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