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Post by BBQ Butcher on Mar 20, 2006 8:39:43 GMT -5
It is fairly easy to make your own Pastrami at home using Corned Beef Brisket. If you can find Corned Beef Round, that is even better. Take the meat out of the cry-o-vac package and rinse with cold water. Now, take the corned beef and place it in a bowl of cold water in the fridge. Leave it there for a day or two, changing the water approx every six hours. This helps to remove some of the saltiness caused by the brining of the corned beef. Pat the corned beef dry. Trim any of the external fat to ¼" thickness. Sprinkle with garlic powder and then a good rubbing of cracked black pepper. Cook, indirect at 250°, for the first half of the cook, bumping to 275° (optional) for the remainder until the internal temp of the meat is 185°. Cool ands slice then against the grain. Using an electric slicer here is a plus
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