G
Guest
Guest
My dad (Roger Cole, aka "The Innards King" of the Pork Belly Bandits) posted this message on the SBBCA Yahoo Groups list.
A little while back, I made a pastrami following Chris' recipe in the "Let's Cook" section of this board. It turned out beautifully. I'm thinking of doing a side-by-side test using my dad's pastrami method (message text below) and using Chris' recipe.
We ordered a meat slicer from The Sausage Maker and it should be here today or tomorrow. Life is good!!!!
Kelly
**************
DAD'S MESSAGE:
This is the week for Corned Beef wars... All the chains have them for cheap. The REALLY cheap ones are point cut..... Flat cuts are also available...Just bought 2 at Ralphs for $1.49
As near as I can tell, there is no difference between a corned beef and a pastrami (as far as the brining process goes.) The difference is how you cook it.
Take a corned beef, soak it for about 2 hours to leach out the salt. Wipe it dry. Coat with heavy coat of cheap French's yellow mustard. Cover with
heavy coat of cracked black pepper. Cook at 250 in WSM for 5 or 6 hours. Light smoke.
Makes excellent Pastrami. Let cool or refrigerate overnite. With electric slicer, slice paper thin. Pile high on deli rye, serve with Kosher Dill pickle.
Use the cheap point cut for the classic boiled corned beef & cabbage. Use the flat cut to make pastrami.
A little while back, I made a pastrami following Chris' recipe in the "Let's Cook" section of this board. It turned out beautifully. I'm thinking of doing a side-by-side test using my dad's pastrami method (message text below) and using Chris' recipe.
We ordered a meat slicer from The Sausage Maker and it should be here today or tomorrow. Life is good!!!!
Kelly
**************
DAD'S MESSAGE:
This is the week for Corned Beef wars... All the chains have them for cheap. The REALLY cheap ones are point cut..... Flat cuts are also available...Just bought 2 at Ralphs for $1.49
As near as I can tell, there is no difference between a corned beef and a pastrami (as far as the brining process goes.) The difference is how you cook it.
Take a corned beef, soak it for about 2 hours to leach out the salt. Wipe it dry. Coat with heavy coat of cheap French's yellow mustard. Cover with
heavy coat of cracked black pepper. Cook at 250 in WSM for 5 or 6 hours. Light smoke.
Makes excellent Pastrami. Let cool or refrigerate overnite. With electric slicer, slice paper thin. Pile high on deli rye, serve with Kosher Dill pickle.
Use the cheap point cut for the classic boiled corned beef & cabbage. Use the flat cut to make pastrami.