Making Pastrami Question?

dave from mesa · Apr 22, 2015

Going to try making some Pastrami. Gonna buy a Corned Beef flat.

Questions are:

What temp do I smoke it to? Have seen 155-160 and 195-200. That's a big difference. I would like it to be able to slice it to make Pastrami sandwiches.

What do you recommend for smoke? Have an AMNPS and a number of diff pellets so I am open to ideas.

TIA

dave

timberjet · Apr 22, 2015

http://www.smokingmeatforums.com/newsearch?search=pastrami

chef willie · Apr 22, 2015

here's mine...hard to believe it's over 2 years ago already.....the steaming before making sammies is critical IMO

http://www.smokingmeatforums.com/t/137575/my-first-pastrami-w-que-view

chewmeister · Apr 22, 2015

I smoke mine to 160 and then into the fridge to cool before slicing.

dave from mesa · Apr 22, 2015

Thanks guys.

timberjet. Done that. Went thru 5 pages. That's why I am confused. Too many diff ways to do it.

Chef

This is more what i am looking for. Was planning on steaming it as that's the way to get a good sandwich.

Now this brings another question.

Steam it whole not after I slice it?

dave from mesa · Apr 22, 2015

Now this brings another question.

Steam it whole not after I slice it?

Never mind. I should have read the WHOLE thread before asking.

thanks

timberjet · Apr 22, 2015

dave from mesa said:
Thanks guys.

timberjet. Done that. Went thru 5 pages. That's why I am confused. Too many diff ways to do it.

Chef

This is more what i am looking for. Was planning on steaming it as that's the way to get a good sandwich.

Now this brings another question.

Steam it whole not after I slice it?

You want to steam it whole to preserve the moistness in the meat. If you slice it first all the liquid will run out.

dave from mesa · Apr 22, 2015

Thanks. Never thought of that.

timberjet · Apr 22, 2015

I think you would want to cool it completely before slicing it too for the same reason. I do this when making sirloin tips for sandwich meat. I even par freeze it for better thinner slices. I am ready for a Reuben now!

dave from mesa · Apr 22, 2015

"I am ready for a Reuben now!"

Well the only thing I like about a Reuben is the pastrami and the dressing but I know what you mean. Gonna go buy that CB tomorrow.

dave

chewmeister · Apr 22, 2015

timberjet said:
I think you would want to cool it completely before slicing it too for the same reason. I do this when making sirloin tips for sandwich meat. I even par freeze it for better thinner slices. I am ready for a Reuben now!

I agree. It slices better after it has firmed up. I like to slice mine so thin it only has one side. Tastes better IMHO.

worktogthr · Apr 22, 2015

I am on board with Those who recommend steaming it. I say you steam it all the way up to 203. It might fall apart a little when you slice it but it will be pure juicy heaven

dave from mesa · Apr 24, 2015

Other than Chef anyone got recommendations for wood for smoke? Just trying to cover all the bases.

thanks

dave

chewmeister · Apr 24, 2015

dave from mesa said:
Other than Chef anyone got recommendations for wood for smoke? Just trying to cover all the bases.

thanks

dave

I use a blend of hickory, cherry and maple. Works for me.

graywolf1936 · Apr 24, 2015

Small Point, Rueben is corn beef, when made into Pastrami it is no longer a "Rueben. (according to an old Deli owner I knew). In any case I love them both.

timberjet · Apr 24, 2015

graywolf1936 said:
Small Point, Rueben is corn beef, when made into Pastrami it is no longer a "Rueben. (according to an old Deli owner I knew). In any case I love them both.

Ok gotcha.

Making Pastrami Question?

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