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Old 03-21-2015, 10:39 PM   #21
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My way is take a package of corned beef flat portion and soak it in fresh water for several days changing the water each day. On the day I cook it I remove from the water and dry it off. slather with yellow mustard and coat all sides with ground coriander seed and crushed peppercorns. I put in the smoker at 250* and cook to an internal temp of 170*. I let it cool and slice on an electric meat slicer deli style. Now I don't have a smoker like the OP's but if it produces heat and smoke, it should be easy enough making pastrami.






YUM!
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Old 03-21-2015, 10:41 PM   #22
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That looks REALLY good, Paymaster! Just curious, what kind of bread is that?
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Old 03-21-2015, 10:48 PM   #23
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That looks REALLY good, Paymaster! Just curious, what kind of bread is that?
Looks like marbled pumpernickel.
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Old 03-22-2015, 08:48 AM   #24
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Looks like marbled pumpernickel.
Marbled Rye.
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Old 03-22-2015, 09:39 AM   #25
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Just put my pastrami on the Egg.
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Old 03-22-2015, 10:49 AM   #26
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I put my crushed red pepper flakes in a grinder. That way there isn't any hot spots just a nice sprinkling of heat all over.

I use ground ghost pepper by the PINCH in my chili. That stuff is hot!
I have never seen ghost pepper salt but will look for it because it sounds wonderful.
Ghost pepper salt seems to have become popular, at least here in Colorado. We bought an 8 piece sampler of hot seasonings from Savory Spice Shop and there was a 2.5 oz bottle of it in that, then for Christmas my brother-in-law and his wife gave us a 3.5 oz bottle of it from High Plains Spice Shop, as well as a bottle of habeņero salt, so we are set for heat for the foreseeable future.
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Old 03-22-2015, 12:22 PM   #27
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I put my crushed red pepper flakes in a grinder. That way there isn't any hot spots just a nice sprinkling of heat all over.
We like the hot spots and rarely add pepper flakes while cooking.
I like to add some when its done so you get a pop now and again.
Of course some dishes need it added in the beginning. We like it this way to.
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Old 03-22-2015, 06:13 PM   #28
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Marbled Rye.
Thank you, PM. The bread looks delicious.
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Old 03-22-2015, 07:39 PM   #29
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I love pastrami, Montreal smoked meat, corned beef. I just can't eat them very often--I end up having to drink jugs of water because of the salt.
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Old 03-25-2015, 07:35 AM   #30
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easy but it takles practise.

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Ok I have one of these > http://www.charbroil.com/the-big-easy-tru-infrared/the-big-easy-smoker-roaster-and-grill-14101550.html



How do I go about turning a corned beef into pastrami using it?
this is one of those gadgets that can take a bit of practice, fortunatley i had to use one of these in my first chef role, Kudos delivered which while a good, no actually the best catering company in the UK - and one that liked to have their gadgets likes this didnt like to bother train you on them so after weeks of trial and erros its quite easy. make sure the lid is not totally sealed, that allows better air circulation. thats they only tip you need.
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