here is my method of smoking a pastrami
Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Remove the corn beef, pat it dry but add spice mix while it is still wet and push rub into meat. DO NOT WRAP with plastic because it sticks to the meat. I put it in a sealable Tupperware dish that easily has room and return to the fridge for at least one day - preferably 2.
Prep smoke to smoke at 225. Smoke Pastrami and pull at 150 internal temperature. Wrap and put in Fridge 24 hours. Steam the Pastrami the next day until the internal temp reaches 203. see VIDEO: https://youtu.be/TVB8pTIf51s
INSTA POT Use the Instant Pot with the strainer made to fit the IP size. Put the smoked, refrigerated pastrami in the steamer basket, added 1 cup water and set it on STEAM and LOW for 2 hours. We want an internal temperature of 204°F. Just before it hits that I turn off the heat because the meat will continue to cook.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 450 | ||
Calories from Fat: 294 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 44 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 166.7mg | 51 % | |
Sodium 1931mg | 67 % | |
Potassium 297.7mg | 8 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.2g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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