How to make a pastrami sandwich in less than 5 months

[j biesinger]

Around March 10th, score a whole corned beef brisket packer (12 lbs) for 15 bucks ($1.20/lb). Keep it in the deep freeze and thaw it in a fridge on 8/4.

morning 8/9, soak it in fresh water. evening, leave it out to dry. morning 8/10, rub liberally with coriander and peppercorns and place on smoke for the afternoon.

after 5 hours of L/S hickory smoke,

transfer to your handy stove top steamer for a few more hours (be sure to use your foil lid as itsnot shown).

Slice and enjoy.

sorry, no money shot of the sandy, way too blurry (got to dig out the tripod I guess) but it was pretty darn good. I got to figure out a way to do this without steaming off all the smoke. I hit it hard with hickory and the finished product was fairly mildly smoke flavored.

 

[Wolgast]

Wow JB that looks perfect.
verry nice colour.

I wouldent say no to a big italian bun filled with that pastrami.

Well done !!!

 

[Mac]

St. Patties in August, perfect.

 

[Jeff_B]

Wow there Jeff that looks fantastic!

I sure could go for a pastrami sandwich right now.

 

[Marc]

That's a thing of beauty and five months seems about on par with my project timelines!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">a way to do this without steaming off all the smoke </div></BLOCKQUOTE>
FWIW: I'll usually slice and steam as I go. Not very convenient but it's not in the steamer for very long...

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">FWIW: I'll usually slice and steam as I go. Not very convenient but it's not in the steamer for very long... </div></BLOCKQUOTE>
Me too. One can also 'steam' sous vide, but slicing and steaming is pretty quick.

Very nice, j!

 

[j biesinger]

So, it's supposed to be steamed to warmed?

Ruhlman wanted me to steam until "fork tender." I figured that wouldn't happen on my time line so I cut some ends off after 2 hours of steam and the rest went for 3. Seems Like it washed off most of the smoke as the liquid in the pan has most of it.

 

[Jim Lampe]

Lordy, does that look terrific Jeff!

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
So, it's supposed to be steamed to warmed?

Ruhlman wanted me to steam until "fork tender." </div></BLOCKQUOTE>No, one steams to tender. That happens relatively quickly if just doing slices.

 

[John Solak]

Looks really good!!

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Looks really good!! </div></BLOCKQUOTE>

thanks everybody!

 

[Bill S.]

Stupid question since I'm not familiar with making pastrami. Do you have to let it age that long? Or did you just not get around to cooking it?

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you have to let it age that long? Or did you just not get around to cooking it? </div></BLOCKQUOTE>

I get the corned briskets in March for a song and freeze them. I get around to cooking them in the summer when I have some free time and have a hankering for it.

 

[Chris E]

Where do you get a whole corned beef packer? I buy the flats in quantity on St Patty's day sales and freeze but not at 1.20/lb and not that big.

My Irish Taste Buds are going crazy!

 

[Paul Lai]

Wow j! That looks incredible. All my packers look skinny in comparison. +1 to the fan club!