I did a pastrami yesterday using store bought corned beef and it came out extremely tender and juicy. I ran out of time to be able to rest it in a faux cambro though, but still super tender.
I desalinated it for 24 hours and changed the water once. It still came out way too salty and next time I will slice off a bit and fry it up before committing the whole thing.
Is there any way I can salvage it as other than the saltiness it is great??
i desalinated my over-salty pulled beef once by getting it cold, putting cold water in the pan with it and soaking it for a while. it worked pretty well. it wasn't perfect, obviously some of the rub got removed as well but it honestly made something near inedible to something edible.
if you don't want to go that route there are recipes for pastrami soup that are awesome for over-salted pastrami. when i messed up my first one (it, also, was way too salty) we made soup out of the most salty parts and it was amazing
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
We ended up making a huge pot of pastrami (beef) barley soup today. So far the flavor is wonderful and really looking forward to when the flavors meld.
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