I wanted to avoid hijacking other threads here so here goes: I made "Close to Katz" pastrami yesterday. I used store bought corned beef and did all the preliminary prep called for in the recipe. I smoked it at 225/230F to just about 160F on the GMG and then steamed it in a bamboo steamer over water in a wok. I covered the steamer top with foil to minimize steam loss. After 6 hours plus in the steamer I got it to 193F and that was all I could get before the company showed up for dinner. It tasted very good but was not particularly tender or juicy. It wasn't bad but not what I had hoped to see.
My question is this: According to the altitude/boiling point charts at my altitude (4600 feet +/-) water boiling point is 203F. Since the recipe calls for steaming to a temp of 203F is it realistic to expect the meat to get there in any reasonable amount of time? If not, would simply keeping it in the smoker until it reaches 203 (or probe tender) be an acceptable alternative to steaming?
Any information or advice would be appreciated. I want to do this again but I want to improve it. Thanks.
My question is this: According to the altitude/boiling point charts at my altitude (4600 feet +/-) water boiling point is 203F. Since the recipe calls for steaming to a temp of 203F is it realistic to expect the meat to get there in any reasonable amount of time? If not, would simply keeping it in the smoker until it reaches 203 (or probe tender) be an acceptable alternative to steaming?
Any information or advice would be appreciated. I want to do this again but I want to improve it. Thanks.
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