I didn't want to hijack the other pastrami threads but I have a quick question concerning the steaming. I am attempting a pastrami this week and have a stainless steel steamer I was planning to finish it off in. Now I was reading Meatheads thread and the whole "lasagna effect" if using a baking pan, foil interacting with the salt in the meat etc. Does this also happen with stainless steel or should I wrap the meat in parchment paper maybe rather than foil so as not to wash the bark off. Not sure if the parchment paper would hold up to the steam, or maybe if using foil in the meat I may have to insulate from the actual stainless tray? Any help is appreciated.
i'm not really answering your question, but what i learned from my Mama was slice thinly and steam the slices to put on that Reuben (or whatever kind of sandwich). It still works for me.
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