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[Perazzimx14]

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[Chuck in Indiana]

Loves me some pastrami.. but I make it out of brisket..  

[JJ]

In a pinch, there is nothing like a classic Pastrami sandwich on toasted rye! :1: Mmmmmm-BOY!! :1:

[cloudbase]

I just head over to Kenny & Ziggy's deli.

[Chuck in Indiana]

There is a deli in Indy and a German joint down town that make killer corned beef and pastrami. Both have been around forever.
Just the same.. smoking it yourself is best.  Maybe a little labor intensive.. 

[ken farr]

Perazzmix14:

1)  How can a post about Pastrami be considered NGC ?
2)  What time should we be there ?

kjf

 

[skippy]

My foux Pastrami is nothing more than a corned beef brisket, that I usually get on sale after Saint Patrick's Day, that I rinse off the brine, cover with spice, and then smoke at 200 F for around 12 hours. (not adding to much wood chips). Let it rest and carve.

Skippy 

[JJ]

I just head over to Kenny & Ziggy's deli.

After ingesting that large mound of a sandwich...one would definitely need....THIS!!!

[Mayor_of_BBQ]

I would have used brisket but top rounds were BOGO so hence the faux pastrami. Also thinking of getting some beef cheeks and trying them for pastrami and dried beef.

IMHO beef checks are about worthless... veal cheeks can be excellent, esp braised of course
I bet you'll find that curing them, youre gonna end up with some very chewy, gristly, unappealing meat.

Best use for beef cheeks is brasie the hell out of them, then cool in the liquid and pull the meat, discard the 'gunk' and use it for ravioli, over gnocchi, or add to a ragu or chili

As to the Pastrami, I recommend smoke it first (3-4hrs, heavy smoke, 225deg or lower), then go in your sous vide and cook it up to 185deg internal

[gscott]

My foux Pastrami is nothing more than a corned beef brisket, that I usually get on sale after Saint Patrick's Day, that I rinse off the brine, cover with spice, and then smoke at 200 F for around 12 hours. (not adding to much wood chips). Let it rest and carve.

Skippy

I'm confused.  Nothing faux about that.  Pastrami is smoked corned beef.  Right?

[Lannis]

We got some good cooks here ... Here's one from another culture.

https://www.youtube.com/watch?time_continue=235&v=d1MLIw6mP2k

I'd love to taste and see what that bowl of beef noodles tastes like.   The contingency, however, is remote ....

Lannis

[gscott]

Corned beef is beef that has been through the "corning" process to cure and spice it. Kind o like London Broil is a cooking method for a Top Round and not a cut of meat.

Beef that is corned to eventually be made into Pastrami is usually made from the brisket. So using anything different would upset the purists.

I understand your 'faux' pastrami. And I wasn't clear if you even were actually corning it.  But my response was to Skippy who says he starts with a corned beef and smokes it, so it's not faux at all.

[JJ]

I get "gassy and bloated" just looking at all the goodness in this photo!!!

(...and, it's making me HUNGRY!!)

[giusto]

Thanks for this post!  :1:

I will be trying this soon.

I dearly love pastrami...OMG but if I had to choose "one of the salted meats" it would be prosciutto...more specifically capocollo

BTW My cousin and I are poised to make our prosciutto next weekend using an entire leg and his friends grandfather's recipe. It'll be a few month's before we have a taste.

and I agree....plenty of Guzzi content in your post

[Roebling3]

Semi funny story? I used to travel a lot visiting companies as clean as pharmaceutical plants to slaughter houses, recyclers, et. al. Imagine beautiful and pure to the most disgusting, filthy, dirty as a coal mine job imaginable. Regardless I always ate with the 'guys' - - - some times from food trucks. At one truly awful site the food truck was the only thing passable for cleanliness AND good food. My favorite was Pastrami. One noontime, as usual in a 3 pcs suit, I ordered a #5 (pastrami sandwich), Big, big guy next in line read the menu @ #5. His friend said wuzzat? He said;' It's-Pay-stray me. Gooderen shit'.
    You just can't miss with pay-stray-me. The Hungarian version is even more-so. Or is that the Corned Beef?  Good fortune,  R3~

[giusto]

Yesterday I picked up a couple glass door beverage coolers. One is definitely going to be used as a curing chamber. If I keep both the other will be converted into a cheese cave.

This is a great idea....I'm searching my local CL and letgo now! Thanks !! 








how do i get a url for a picture


After the curing chamber is up and running 1st on the list is curing up a passel of guanciale. Just like your prosciutto it won't be ready for sampling for 16 weeks or so.

[skippy]

I understand your 'faux' pastrami. And I wasn't clear if you even were actually corning it.  But my response was to Skippy who says he starts with a corned beef and smokes it, so it's not faux at all.

Well I suppose it is the real deal then. Easy to make and super tasty. Doesn't last long around my house.

Skippy

[JJ]

NOTE:  The residual "methane" produced from this sandwich could  potentially be.....LETHAL!! (lol) 

[LowRyter]

My foux Pastrami is nothing more than a corned beef brisket, that I usually get on sale after Saint Patrick's Day, that I rinse off the brine, cover with spice, and then smoke at 200 F for around 12 hours. (not adding to much wood chips). Let it rest and carve.

Skippy

Skippy,  what spices do you use?

[JJ]

I had a lousy, credit-card sized "Cliff Bar" for lunch today...and then I open this thread.....and I start to get...well...HUNGRY!!     Break out the BEANO and the TUMS!! (lol)