Christine Dabney wrote on 06 Sep 2006 in rec.food.cooking

> On Wed, 06 Sep 2006 21:23:31 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
> >I've been researching methods and recipes of making my own pastrami
> >out of a flat cut of brisket. Seems there are a couple of different
> >methods. There is the steam like method and then there is the 1 to
> >3 weeks marinating in a brine, then smoking long and low. I got the
> >steam methods from several Jewish cooking sites and the smoking
> >method from a couple of BBQ sites. If anyone has made their own
> >pastrami, how did you do it and were you happy with the results?
> >
> >Michael
>
> Get the book, Charcuterie, by Michael Ruhlman...
>
> Quite a few folks on eGullet are cooking from it, and making wonderful
> things including incredible pastrami, at least from what I have read.
> That book might help you in your quest.
>
> Christine
>

A year or so ago I made corned beef from scratch and posted about
it....After the brining allow a day for the meat to sit in the fridge and
equalize in flavourings. So as the brine will be equal throughout the
brisket. An alternate meat would be lower chuck. Hagg and I went all over
this a year or so ago. For corned beef instead of pastrami. But they are
similar enough that the same techniques would apply.

Signed by:
A proud owner of his first piece of Le Creuset...a ribbed grill pan. My
new baby is a boy cause it's blue!

--


Curiosity killed the cat, but for a while I was a suspect

-Alan