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Making Pastrami from Scratch, so confused

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Making Pastrami from Scratch, so confused

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chefboyardee | | Jun 7, 2010 02:18 PM

Anyone have any links or ideas to NYC deli like pastrami at home. Willing and able to smoke and then steam the beast, but confused if its slow BBQ style smoked corn beef, or a brisket that is not corned and then just smoked (which I think is just smoked brisket, not pastrami). Some recipes have only oven cooking, some say smoke it, some say to cook it like a brisket. Some say to use corned beef, other say don't corn it, just use the speice rub. Then all the good pastrami I have had in NYC is always in a steaming table, moist, juicy and tastes fatty.

One other thing, why are all the recipes that I see on making pastrami result is a product that is so darn lean looking. Katz's and carnagies is full of fat and pulls part, rather than seeming likes its lean brisket. Do they not use a brisket?, or just a certain part of the brisket.

Oh, so many quesitons. Please help end my confusion. Maybe its easier to just order the stuff.

That's what I want to make at home. Any links, ideas, greatly appreciated. Thanks

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