Pastrami update, pic heavy,

[BarbaRosa]

Well it's done:-
After a couple of weeks in the brine
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I rinsed the brine off

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residue from the brine

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I trimmed some more fat and started to soak it to remove some of the saltiness

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after 6 hours and 3 water changes it was ready for the rub, I used the rub recipe in the previously mentioned About.com site

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After a short delay due to RAIN!!, into my smoker

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This is, as it looks like a home made BBQ, while I wasn't involved with it's making it was built by 3 of my friends, Big Jim, Joe and Adolph (Coors). I think Adolph had more influence in the design as time went on. I inherited it from Joe due to a divorce and ,sadly, Joe's passing.

Bring on the smoke

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Three hours later

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And finally

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The results are good, it has a rich pastrami flavor although the texture is a bit more dense than wanted, which I attribute to the fact that my smoker tends to run a little hotter than I wanted.

All in all i would call it a success, with the extra bonus of RAIN (sorely needed here in SW NM).

[Freddie]

1. That looks delicious!

Do you have a meat slicer? Pastrami is best really thinly sliced. I worked in an "authentic" Jewish deli years ago and we would serve it steamed hot on good rye, sometimes with melted Swiss or as a hot "special" with coleslaw and Russian dressing.
Now I'm hungry and there's nowhere to get real deli food around here.

[BarbaRosa]

2. No slicer except for a sharp knife.

[Kali]

3. interesting! thanks for posting the pix - question:

you are in SW NM? and you had RAIN??? how much???

I am in SE AZ and can't wait!!!

[BarbaRosa]

4. Not very much,

enough to wet the ground but that's it, as you know, we'll take any we get. It sure smelt good for awhile.

[Kali]

5. can't wait!

[MiddleFingerMom]

6. Damn STRAIGHT you can't.

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See, folks -- the rainy season gives the KaliCowboys and the KaliHubby a reason
to get off the couch and get all warshed up and go into town.
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