posted on Oct, 6 2016 @ 08:36 AM
Anyone growing up in the tri state area knows what we call pastrami and what is offered in grocery store delis is not the same thing at all.
Those lean slices of dry red meat is not pastrami.
Pastrami made from a cheap fatty piece of beef called the brisket is luscious and decadent.
Known as Jewish barbeque the recipe probably originated when refrigeration was unknown.
I love real pastrami. Fat and all.
The recipe I follow is here. amazingribs.com...
It takes a week and I started with corned beef brisket so I eliminate step one.
Soak to desalination, rub, let it rest, smoke, let it rest, steam and I guarantee a "Yes !, Yes !, Yes !, " table banging moment in your future
If you have access to a smoker please try this. It's worth the time.