Pastrami question

[Guest]

I was raised on pastrami sandwiches my father made. Not much out there beats a simple sandwich made with peppered pastrami (steamed in a microwave), white american or provalone cheese, a good white bread ( I love the pepperidge farm hearty white), French's yellow mustard and a sliced dill pickle. About 2 mins to make, start to finish...that's good eats.

Think I'll be stopping by the deli tomorrow for a quick fix.

 

[r benash]

Originally posted by K Kruger:
Pastrami is often taken to a relatively low finish temp (lower than 'regular' smoked brisket but still cooked through of course). Many cooks pull them in the 160s.

Steaming is a way to further cook the meat so that it becomes more tender and is a good reheating option as well--it gives a finish much like many delis, many of which steam to finish or steam to reheat.

Steaming is best done over--not in--water.

Thanks - "steaming" = then, taken literally.

 

[Scott Dace]

Well thats something I never knew. And look! I happen to have a "quick pastrami" ready to smoke!