Make your own smoked Pastrami from corned silversides.
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.
Buy corned silversides, rinse them off well, then soak them in a tub of water for 30mins to leech the salt out, then trim all fat and silverskin off, and roll them in a bowl of cracked pepper.
Smoke them at 120C for approx 4hrs till they reach 75C internal temp. Simple!
Serve thick hot slices covered in Bechemel sauce.
Store them in the fridge to make them tight and firm, and slice them thin for sandwiches.
