And now we have Pastrami

Discussion in 'Curing' started by jvick, Mar 17, 2014.

    Last edited: Mar 17, 2014
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great! I steamed mine whole and it took about 2 hours. Just curious how long it took to steam when it's already sliced?
  3. We steamed just long enough to get it hot and slap on a sandwich. I can see where steaming a little longer would help tenderize a little more and cut some salty taste.
    Last edited: Mar 18, 2014
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks good man, I will be steamin and a hopin it get more tender tomorrow!

    You gonna share with the brisket cookin neighbor?
  5. Foamheart,

    My brisket cooking neighbor liked it very much. He also liked the corned beef, but the Pastrami better.

    I have a slicer and the wife thinks I should "shave" the Pastrami next time,
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Don't be a spoiling her or she'll be expecting to get her way all the time.......LOL

    I sooooo want a slicer and a vac-sealer!
  7. Next time I tell her NO I will tell her Faomheart said you should not get what you want all the time. LOL and then I will duck.

    The slicer is a very nice addition. It is a small home use one but is very handy for all sorts of things. I have also used it on the biggest setting to cut up tripe for menudo. The con is it can be a pain to clean because of all the parts and hard to clean crannies.

    The food sealer is cheaper than you think and yes it does save lots of money and pays for itself in saved food. I try and reuse the bags as many times as I can. Turn them inside out and throw into the dishwasher. They are the biggest expense.

    Take care.
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love the look of that pastrami. I can almost taste it with mustard on rye. Sigh. Hungry again.


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