Pastrami or corned beef?

Discussion in 'Beef' started by papoo, Aug 11, 2009.

  1. papoo

    papoo Fire Starter

    Hi all,

    I've wanted to do a pastrami for some time now, and I think I will in the next few days.

    Please forgive my ignorance, but what is the difference between corned beef and pastrami?

    The spice mix will go on, along with whatever else (I'll be looking on here for recipes), I have a good spice collection, and a meat injector. Any hints on recipe would be awesome. I have hickory and cherry wood..
     
  2. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Corned Beef is what the beef brisket turns into after it is cured. Pastrami is what the corned beef turns into after it is smoked.

    Personally, I don't use the packet but instead use ground coriander, CBP and garlic salt and smoke with something light, usually an apple/cherry mix.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have wanted to make pastrami also. Try the Dudes soon to be famous I did.
    Next on the platter is the soon to be Famous " the Dudes" pastrami along with co-stars Pickling Spices, Minced Garlic, and old fav Old Bay. As needed following the recipe corned beef soaked for about 4-5 hours then rubbed. On to the smoker for a few hours at 230 or so took it to about 145



    Sorry no fresh out photos but I forgot. So here some sliced and ready for the Reubans.

    It turns out really good. At first I thought he was alittle off always doing pastrami but after I did this one I have another soaking right now in the refrig.
     
  4. rivet

    rivet Master of the Pit OTBS Member

    Mballi, you can't beat a thick pastrami and swiss sammie ~no rye please~ and some bold mustard! I gotta get with the program and start making my own....
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

  6. richp692

    richp692 Smoke Blower

    I use
    1/3cup juniper berries
    1/3 cup coriander seeds
    1/4 cup black pepper
    All roughly ground.
     
  7. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Probably the most favorite thing I've done on the smoker is a cured from brisket pastrami. If you haven't tried one... you need to. It's hard to fire up the smoker without a couple of these things sittin in the corner. The pastrami from store bought corned beef brisket is excellent, but if you have the time... cure one yourself.

    http://www.smokingmeatforums.com/for...ad.php?t=79985
     

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