Beef Pastrami Questions

[Murf]

Hey Guys,

I'm about to try making smoked pastrami for the first time. I have a 6 lb brisket flat, a corned beef brine and a pastrami rub recipe that I have decided to try after some forum search and google. Reviewing different recipes there are some process differences.

After 5 -7 days of brining, is a rinse with water enough to remove the salt or should I soak in a water bath with a periodic change of water for a length of time?

After removal of the salt, at least one recipe said to rub the corned beef the with pastrami rub and leave it uncovered in the fridge for 1 - 2 days. Is uncovered the way to go?

Thanks for your response and for any ideas you want to share.

Murf

 

[RustyJake]

Hey Guys,

I'm about to try making smoked pastrami for the first time. I have a 6 lb brisket flat, a corned beef brine and a pastrami rub recipe that I have decided to try after some forum search and google. Reviewing different recipes there are some process differences.

After 5 -7 days of brining, is a rinse with water enough to remove the salt or should I soak in a water bath with a periodic change of water for a length of time?

After removal of the salt, at least one recipe said to rub the corned beef the with pastrami rub and leave it uncovered in the fridge for 1 - 2 days. Is uncovered the way to go?

Thanks for your response and for any ideas you want to share.

Murf

Definitely rinse and soak the corned beef after it is brined. Soak it for about 30 minutes at a time, rinse and repeat a few times. Then, when you think it is done, slice a piece off and fry it and try it. See how the salt is. If it is good, move on to adding the spice. If not, rinse and repeat till you get it right for your taste.
You could definitely add the spices and leave it for a couple of days in the fridge. Uncovered is fine. But really, overnight would be fine as well.
I have done pastrami a few times now, I have also made Montreal Smoked Meat as well, very similar to a pastrami.

 

[Murf]

Definitely rinse and soak the corned beef after it is brined. Soak it for about 30 minutes at a time, rinse and repeat a few times. Then, when you think it is done, slice a piece off and fry it and try it. See how the salt is. If it is good, move on to adding the spice. If not, rinse and repeat till you get it right for your taste.
You could definitely add the spices and leave it for a couple of days in the fridge. Uncovered is fine. But really, overnight would be fine as well.
I have done pastrami a few times now, I have also made Montreal Smoked Meat as well, very similar to a pastrami.

Thanks, Jake!