Originally posted by RolfTaylor
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1st time pastrami
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Originally posted by tRidiot View PostI tried bringing my own, and while it was good, with the additional hassle, time, space, etc., I've had very good results just buying corned beef points and turning them into pastrami. <snip>
Matter of fact, have one in the fridge now all rubbed down and ready to throw on the smoker. Soon as my pork butts get wrapped, I think I'll throw it on. Or maybe do it tomorrow.
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Has anyone here made pastrami from the "navel" or Plate cut? I gather it is fattier. I find the smoked fat is what give Pastrami that extra vavoom. Some delis offer both "lean" and "regular" and I always go for the lean.
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This is still my favorite recipe on the site. It just can't be beat. The flavor is out of this world good. And when you cure it yourself, it is just that much better!
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I can see myself doing them that way as well later on. It certainly would cut down on the time required and space needed in the fridge! It will be interesting as well to compare the end results to see if I can tell any difference.
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I tried bringing my own, and while it was good, with the additional hassle, time, space, etc., I've had very good results just buying corned beef points and turning them into pastrami. I dunno if it's 90% of the result, but it's darned close and it's way under 1/4 of the work/effort/hassle.
Matter of fact, have one in the fridge now all rubbed down and ready to throw on the smoker. Soon as my pork butts get wrapped, I think I'll throw it on. Or maybe do it tomorrow.
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It was tough, but wanted to try and enjoy it as long as possible. Next one goes on tomorrow!
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That looks great my friend! Nice job and will have to try (never have tried one before).
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Beautiful Pastrami! I need to do that again soon. Never did the point either, so maybe I need to change that.
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Rubin, Rubin I've been thinking
What a fine sandwich you should be.
You done good.
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