Pastrami

DLFL · Post by **DLFL** » Thu Mar 22, 2012 16:57

I smoked the pastrami yesterday after soaking it in water for 12 hours. The corned beef was salty and I had to change the water about half way to being done. This fixed it. I wanted to fix the pastrami before smoking. This turned out great . I used a chuck roast and reapplied peppercorns before smoking. You can notice some areas that did not get cured near the fatty area.. The recipe is from http://www.wedlinydomowe.com/hams-other-meats/pastrami

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two_MN_kids · Post by **two_MN_kids** » Thu Mar 22, 2012 21:39

Dick,

That does look very good. Is the taste/texture similar to that of a brisket?
Yummy!

Jim

DLFL · Post by **DLFL** » Thu Mar 22, 2012 22:14

The taste is all pastrami but the texture is not like a brisket.

HamnCheese · Post by **HamnCheese** » Mon Mar 26, 2012 23:21

Hey Dick, that looks great! So you would recommend a 12 hour water soak after the wet cure?