I just found a flat, in my freezer. (I get a half cow every year and this may have gotten lost in the shuffle....and next year my instructions will be to NOT separate the point and flat....)
I've done Meathead's pastrami recipe before, and it kicks ass. Not quite as good as Jewish deli pastrami but far above anything I can get around here.
Now....since it's only 2 lbs, can I (and by how much) reduce the curing time? I'm trying to calculate the process so that I can smoke it on a weekend. If I go three days in the cure, two to desalinate and two with the rub on, I can do this next weekend.
Also, I just sliced up some short ribs for Kalbi.....and then I came on here and saw the thread about making short rib pastrami..... dammit....
Third question. I was somewhere recently that advertise a pork pastrami sandwich. (Probably won't find those at Katz's.....) I wasn't hungry, so I didn't try one, but it intrigued me. What cut would one use to pastrami-fy? How would the process differ from beef?
I've done Meathead's pastrami recipe before, and it kicks ass. Not quite as good as Jewish deli pastrami but far above anything I can get around here.
Now....since it's only 2 lbs, can I (and by how much) reduce the curing time? I'm trying to calculate the process so that I can smoke it on a weekend. If I go three days in the cure, two to desalinate and two with the rub on, I can do this next weekend.
Also, I just sliced up some short ribs for Kalbi.....and then I came on here and saw the thread about making short rib pastrami..... dammit....
Third question. I was somewhere recently that advertise a pork pastrami sandwich. (Probably won't find those at Katz's.....) I wasn't hungry, so I didn't try one, but it intrigued me. What cut would one use to pastrami-fy? How would the process differ from beef?
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