Pastrami

am wondering if anyone does their own pastrami and would they like to share the recipe for the rub?

By Steve9389 (Steve9389) on Tuesday, March 16, 2004 - 05:22 pm: Edit

I go to Benjamin's Deli on Oakland Avenue in Milwaukee, order it on rye with horseradish mustard and a bowl of matzo ball soup

By George (George) on Tuesday, March 16, 2004 - 07:41 pm: Edit

I've done Salmon Pastrami, worked prep at the River Cafe under David Burk a decade plus ago. It was more of a gravlox that was cold smoked than a real pastrami but it was incredible. Unfortunately I lost the recipe (someone in another kitchen glommed my whole note book from there, bummer)

For regular pastrami I'd just find a good source, because of the work involved. If you came up with a different product to try it with, salmon, tuna?? I think it might be more worth the investment of time and the all precious storage space.

Try about.com they have an impressive recipe collection

All the Best,

George

By Corey (Corey) on Wednesday, March 17, 2004 - 12:56 am: Edit

Beef Pastrami
Yield: 4 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.

By Snuffaluff (Snuffaluff) on Wednesday, March 17, 2004 - 08:03 am: Edit

hey corey... doyou still work at that buffet in Vegas? I was there a couple months ago and thought about ya... but I didn't plan on the week long road trip until it happened, so I didn't get to plan on a visit... *8(

By Muskokachef (Muskokachef) on Thursday, March 25, 2004 - 04:52 pm: Edit

George; firstly thanks for the password fix and secondly the salmon pastrami idea! We did exactly as you said and made it more as a dry rub with black pepper and different spices along with a cold smoke for a couple of hours and let me tell you...good!!once again thanks

By George (George) on Thursday, March 25, 2004 - 07:00 pm: Edit

Thanks for the thanks ;<)

G

By Stefnz (Stefnz) on Friday, May 28, 2004 - 06:16 am: Edit

George I missed the information you gave to Muskokachef about the salmon pastrami.
I am trying to make gravlax for the first time so am trying to find some recipes. I have one batch down now and are trying Mackeral aswell
any help on this is most welcome.
regards Stefan

By George (George) on Friday, May 28, 2004 - 06:10 pm: Edit

Hi,

All I gave him was the above. Unfortunately my recipe book was stolen and I don't have the original RC recipe. I believe it is in David Burkes Cook books.

By Stefnz (Stefnz) on Monday, May 31, 2004 - 06:19 am: Edit

Thank you for your help George I have been down to our local book store to try and find any books on David Burke but not much joy.Tried the site you mentioned about.com found a Gravlax recipe which is different to mine so will try it.My salmon and mackeral are ready so will try them tomorrow in sume sushi this is what I am trying to make it for once again thank you for your help.
regards Stefan

By Corey (Corey) on Monday, May 31, 2004 - 08:41 pm: Edit

no, I am cooking in a bar now. hmm, lots of stuff to drink too. at least it's not a snack bar...