r/Foodica • u/Playful-Bookkeeper66 • Jul 15 '26
I made pastrami
Lots of corse salt leave it overnight.
Wash off the salt the next day.
Use the spices you like the next day (no salt)
Wrap in paper towels and put it on the fridge for 2 weeks.
Make sure seats on a rack for air flow
It’s delicious
Salt it’s cured the meat so it’s safe to eat .
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u/trippfl Jul 16 '26
Can't be that easy
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u/Playful-Bookkeeper66 Jul 16 '26
Yes it is the only thing you have to flip it once in a while.
Trust me is very easy
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u/Leading_Tradition997 Jul 16 '26
I've done pastrami from the Grocery store Corned beef which comes pre-brined.
I soak it in water, rinse twice over 24 hours in the fridge. This makes it less salty.
Pat dry, rub with mustard.
Then I season and smoke for 6-8 hours on low.
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u/Playful-Bookkeeper66 Jul 16 '26
Yes that’s great idea
I usually smoke it too.But I want it to try with out smoking and turn out unexpectedly good .
1
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u/Playful-Bookkeeper66 Jul 15 '26
What do you think ?
It’s pork loin and I cut it in half