Pastrami steaming?

Discussion in 'Beef' started by smokeymose, Mar 30, 2016.

  1. smokeymose

    smokeymose Master of the Pit

    I've read that Pastrami making involves steaming as well as smoking, yet the posts I've seen only mention smoking. Is it an option or something? If steaming, would you bring it up to a certain temp and finish with steam? Just curious. I'm planning to try one soon and just want to make sure I'm not missing something...

  2. disco

    disco Smoking Guru OTBS Member SMF Premier Member

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Steaming is up to you, when you want to eat it and the amount of Time you have to play...I have smoked start to finish and put smoke on to the stall and finished with steam. Steaming saved a couple hours and as Disco pointed out, lets you smoke one day and finish another. Smoking start to finish is more intensely flavored as condensation from the steam drips from the meat taking a bit of smoke and seasoning with it. The pan drippings can be reduced and doctored up for Dipping.[​IMG]...JJ
  4. smokeymose

    smokeymose Master of the Pit

    Thanks, guys!
    Looks like I have options. I like options 🙂

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