PASTRAMI
Make and share this Pastrami recipe from Food.com.
Provided by Morton Design Graph
Categories Meat
Yield 6 pounds
Number Of Ingredients 9
Steps:
- Trim the beef.
- Combine the salt, pepper, sugar, ginger, garlic, and coriander.
- Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
- Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
- Expel the excess air, and carefully tie and seal the bag.
- Put the bag in the cooler.
- Rotate and lightly massage the sealed bag at least once a day for 12 days.
- SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
- Remove the beef from the plastic bag.
- Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
- Place into the smoker Allow to air dry with no smoke for a full 24 hours.
- Remove the meat from the smoker and cover loosely.
- Set the temperature at 1'3()0F (540C) with the dampers wide open.
- Return the meat to the smoker and hold at this setting for 2 hours.
- Adjust the dampers to one-half open.
- Monitor the temperature and raise the tempera ture gradually over the next several hours.
- Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
- Apply a finishing rub of cracked pepper.
- Cool quickly and wrap tightly.
- Refrigerate for 2 days before using.
- To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
- Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
- Store the pastrami tightly wrapped and well-chilled at all times.
PASTRAMI ON RYE
Make and share this Pastrami on Rye recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter both slices of bread and toast until golden.
- Spread mustard on both slices.
- Warm pastrami in a hot skillet until heated through.
- Pile on top of one slice of the bread and carefully close the sandwich.
- To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.
Nutrition Facts : Calories 868.6, Fat 35.1, SaturatedFat 16.7, Cholesterol 309.8, Sodium 4429.7, Carbohydrate 33.2, Fiber 4.2, Sugar 3, Protein 99
TURKEY PASTRAMI ROLL
Make and share this Turkey Pastrami Roll recipe from Food.com.
Provided by Lori in Brooklyn
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Defrost puff pastry until semi-frozen.
- Unfold& roll out until slightly thinner.
- Spread half of the dijonnaise over pastry sheet.
- Layer turkey& pastrami, then spread the remainder of dijonnaise.
- Roll up the pastry sheet jellyroll fashion.
- Place on aluminum foil sprayed with Pam.
- Bake, uncovered for 40 minutes at 350 degrees.
- slice on the diagonal.
Nutrition Facts : Calories 114.2, Fat 4.8, SaturatedFat 1.7, Cholesterol 50, Sodium 352.7, Carbohydrate 0.1, Protein 16.4
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