Ny Deli Style Pastrami Recipes
NY DELI STYLE PASTRAMI
My husband grew up on NY style corned beef and pastrami. Unfortunately, there just aren't any good deli's here. I decided to learn to make pastrami. It's basically corned beef that is covered in a spice mix and smoked. The secret to it being juicy and tender is to steam it after smoking. It sounds like a lot of steps but it's...
Provided by Pamela Rappaport
Categories Sandwiches
Time 12h15m
Number Of Ingredients 4
Steps:
- 1. Remove the corned beef from the package and rinse well. Set in a large bowl of water to soak in fridge for at LEAST 6 hours changing water a few times. This removes some of the salt and is important.
- 2. Drain and dry well.
- 3. Crush your spices in a mortar and pestal or spice grinder. Keep it coarse.
- 4. Cover the meat on all sides with the mix.
- 5. At this point you can go directly to the smoker or wrap it in plastic wrap and refrigerate over night.
- 6. Wen you are ready to smoke, set your smoker at 225.
- 7. Insert meat thermometer into the meat and place directly on the rack, fat side up.
- 8. Add your wood chips or pellets, light wood like apple is good. Hickory is too heavy. Change: I did one today and mixed some hickory with the apple, we liked it. Of course, it's a little heavier smoke taste. Fill you water holder.
- 9. Smoke until the internal temperature is 150. Probably 2 to 3 hours.
- 10. Remove from the smoker to a broiler pan or any pan with a rack. Put water in the bottom of the pan and cover tightly with foil.
- 11. Bake/steam in the oven at 250 until tender. Can take from 3 to 5 hours depending on size.
- 12. Can be served hot. To slice thin, chill overnight and slice on an electric slicer.
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