Recent content by oledocj
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First Pastrami
As for "several hours of good smoke", I have always understood that most of the smoke flavor is imparted in the first hour. After that time, the crust is starting to form on the meat and smoke penetration is greatly reduced. That is why the "smoke ring" only penetrates a short distance into the... -
First Pastrami
Hey! I'm a Newbie! I just read your pastrami thread. That was great! I had never tried steaming the pastrami whole after smoking and before slicing! I think both of our methods accomplished similar things. Steaming the pastrami AFTER slicing thin is what degraded the flavor. I can see how... -
First Pastrami
The soaking did not remove the cure flavor. A lot of that comes from the nitrite reacting with the myoglobin heme in the meat - that is not changed by soaking. Maybe some of the curing spice flavor is removed, but the spice flavor is added back by the pastrami rub after the steaming. I won't... -
First Pastrami
I've tried several ways of making pastrami on the WSM or ECB. And, some of them came out okay to pretty good, but not at all like the good pastrami from a deli!! Also, they usually turned to rubber after refrigeration and had to be steamed before eating - destroying the smokey and pastrami...
