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wrote:

>
> Michael "Dog3" Lonergan wrote:
> > I've been researching methods and recipes of making my own pastrami
> > out of a flat cut of brisket.

> Most of the recipe's I have seen for pastrami involve curing in brine,
> smoking, followed by steaming (which may be unnecessary with a water
> smoker???).
>
> I have faked it. I covered a store bought corned beef with pastrami
> spices
> (mostly black pepper and coriander if I recall) and smoked it on a
> water
> smoker. It was OK. It would have benefited a lot from steaming both to
> get rid of some of the salt and to tenderize the meat.

When I'm going to do store-bought corned beef in the smoker (I still
refuse to call it pastrami), I soak it for a substantial period in a
large bucket of water first to draw out the salt. I doubt steaming
would do much for you there, but then again I've never tried it either.

Brian

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