Ruth Haffly wrote to Dave Drum <=-

Corn beef? Or brisket for making corned beef? This area goes nuts on brisket around Easter/Passoverr season. I wish we had a good
stand-alone Jewish deli here. We had one for a while but when the
building he was in got "urban renewed" out of existence he didn't feel like starting over
in another location. I think the both of his sons tod him they didn't
see running a deli as their life's work so he packed it in.

We start with a cut of corned beef, soak it overnight to draw the salt
out of it and go from there. A rub of coriander, pepper and (I think) garlic goes on it, then smoked. IIRC, Dale Shipp gave us the original recipe. No deli around here so we make our own pastrami.

The recipe I have just calls for brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Pastrami
Categories: Beef, Preserving, Herbs
Yield: 24 Servings

6 lb Beef brisket
1/2 c Salt
1 ts Saltpeter
4 tb Black pepper; freshly ground
2 tb Brown sugar; firmly packed
3 tb Mixed whole pickling spice *
3 ts Ginger; ground

Mix the Salt, Saltpeter, spices and Sugar together and then
rub into the Beef forcing it into the meat. Set into a pan,
cover closely, and put into the refrigerator or a very cool
place.

Turn every few days for 3 weeks, then smoke over a barbecue
pit or in a smokehouse -- over very low heat for 4 hours.

It will keep well for some time in a cool place.

To prepare, cover with cold Water and cook until tender.

The length of cooking time depends on how long it was smoked.

Barb Day

* Whose pickling spice and what is in it? - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

From: Http://Myfoxlubbock.Com

MMMMM

... Don't try this at home... We are PROFESSIONAL idiots!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Corn beef? Or brisket for making corned beef? This area goes nuts on brisket around Easter/Passoverr season. I wish we had a good
stand-alone Jewish deli here. We had one for a while but when the
building he was in got "urban renewed" out of existence he didn't feel like starting over
in another location. I think the both of his sons tod him they didn't
see running a deli as their life's work so he packed it in.

We start with a cut of corned beef, soak it overnight to draw the salt
out of it and go from there. A rub of coriander, pepper and (I think) garlic goes on it, then smoked. IIRC, Dale Shipp gave us the original recipe. No deli around here so we make our own pastrami.

The recipe I have just calls for brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Pastrami
Categories: Beef, Preserving, Herbs
Yield: 24 Servings

Turn every few days for 3 weeks, then smoke over a barbecue
pit or in a smokehouse -- over very low heat for 4 hours.

It will keep well for some time in a cool place.

Ours can be done in a long day but we usually do it over 2 or 3. Then we
let it set overnight before cutting it into smaller pieces and vaccuum
packing it for the freezer.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

The recipe I have just calls for brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Pastrami
Categories: Beef, Preserving, Herbs
Yield: 24 Servings

Turn every few days for 3 weeks, then smoke over a barbecue
pit or in a smokehouse -- over very low heat for 4 hours.

It will keep well for some time in a cool place.

Ours can be done in a long day but we usually do it over 2 or 3. Then
we let it set overnight before cutting it into smaller pieces and
vaccuum packing it for the freezer.

There are nearly as many variations as there are cooks, Bv)=

If you do this be sure to check for/remove and calcified tendons before serving. The "built-in toothpicka" can be rather off-putting.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Pastrami
Categories: Poultry, Herbs, Marinades, Rubs
Yield: 2 Pounds

2 1/2 lb Turkey thigh meat
1 qt Water
1/2 c Brown sugar
1/2 c Kosher salt
1/3 c + 1 ts dry juniper berries;
- crushed
1/4 c Black pepper; coarse ground
1 tb Whole black peppercorns
6 cl Garlic; crushed
2 ts Thyme
1 ts Whole cloves
3 Turkish bay leaves

Turkey pastrami is a low fat alternative to beef pastrami
and it tastes just as good. This method is easier than
making your own beef pastrami.

In a saucepan combine the water, brown sugar and salt.
Bring to a boil, stirring until the salt and sugar are
dissolved. Remove from heat and stir in the 1 tablespoon
of whole black peppercorns, thyme, bay leaves, whole
cloves and garlic. Allow to cool. Place turkey meat in a
nonreactive container and pour cooled mixture over it.
Make sure that the turkey is completely covered. Cover and
refrigerate for 48 hours.

Prepare smoker for a smoke at about 220ºF/105ºC for 2 1/2
hours. Combine juniper berries and coarsely ground black
pepper. Remove turkey meat from brine mixture and rinse
under cold water. Pat dry with paper towels and cover with
juniper berry-black pepper rub. Make sure you press the
rub into the surface of the turkey. Place turkey in
smoker, skin side down and smoke for 2 to 2 1/2 hours, or
until it reaches an internal temperature of 165ºF/75ºC.

Remove from smoker and allow to cool. The turkey pastrami
will continue to gain flavor the longer you let it rest.
You can wrap it tightly and refrigerate for up to 1 week.

Yield: Makes about 2 pounds of pastrami

From: http://bbq.about.com

Uncle Dirty Dave's Archives

MMMMM

... Things cops say: "If you run, you'll only go to jail tired."
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Title: Beef Pastrami
Categories: Beef, Preserving, Herbs
Yield: 24 Servings

It will keep well for some time in a cool place.

Ours can be done in a long day but we usually do it over 2 or 3. Then
we let it set overnight before cutting it into smaller pieces and
vaccuum packing it for the freezer.

There are nearly as many variations as there are cooks, Bv)=

Yes, and that's what makes life interesting.

If you do this be sure to check for/remove and calcified tendons
before serving. The "built-in toothpicka" can be rather off-putting.

Title: Turkey Pastrami

Definatly have to check for them! Not fun encountering them. I remember
when my mom was in summer school and I was the chief cook. One time Dad
bought turkey legs--we wrapped them in bacon and baked them. That was
the first time I had a whole leg--and encountered a lot more tendons
that I'd ever seen in a chicken leg. IIRC, we did it a couple more times
over the summers Mom was in school but she never made them, and I
understand why. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)