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Pastrami


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Posted by Smalls on August 07, 2011 at 12:10:34:

I'm going to try to make some pastrami for the first time today. I'd like to cure a brisket, rather than buy a pre-made corned beef brisket. I have seen recipes that call for wet cure and dry cure. Anyone prefer one over the other for making pastrami? For my first attempt, I'm going to try Randy's pastrami recipe which calls for a wet cure (injection). After that, I'll try the dry cure that can be found on the virtualweberbullet website.

I'd also like to steam cook the pastrami (or part of it) to see if that helps make it more moist. Anyone know how to steam it after it has been smoked? Do I smoke it to 175 internal, then let the meat rest and then steam it to 190 or so? Am I way off base here?

Any other pastrami tips, tricks or secrets are appreciated.


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