Make your own Pastrami from Shop bought Silverside.
N.B. If you boil the Silverside for a few hours to 1/2 cook it and make it tender before rolling it in cracked pepper and smoking it, you can Smoke or Bake it until internal temperature reaches 71C/160. If you don’t Boil it first, you need to smoke it to 75C/167F internal temp and cut it very thin as it’s a bit tougher.
For tight grain thin cut Pastrami with a little extra Heat:-
– Rinse and soak Corned Silverside Corned Beef in fresh water for 1hr to wash the commercial salt Brine Cure out.
– Mix our Top Quality CAMBODIAN KAMPOT CRACKED PEPPER with our tasty GUNPOWDER RUB into a bowl. 3 parts Cracked Pepper to 1 part GUNPOWDER.
– Roll wet Corned Silverside chunks in it to completely coat the meat.
– BBQ Smoke or cook in oven at 120C, to internal meat temp 95C/203F.
– Rest for min 30 mins and cut thin slices with a sharp knife.
– Add a dollop of Bechamel Sauce to the slices.
For Mustard flavoured juicy tender Pastrami:-
– Simmer Boil uncooked Silverside in water for 2hrs, drain, let cool for 30 mins, then cover in Mustard and coat in Cracked Pepper. Smoke or Bake at 120C, to 71C/160F internal meat temp.
