PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
- For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
- For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
- Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
- After a minimum of 5 days, prepare a smoker for 225 degrees F.
- Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
PASTRAMI ROLL-UPS
For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. -Merritt Heinrich, Oswego, Illinois
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, mix cream cheese and blue cheese until blended. If necessary, pat pastrami and pickles dry with paper towels., Spread about 1 tablespoon cheese mixture over each pastrami slice; top with a pickle spear. Roll up tightly. Cut each roll into 4 slices. Refrigerate leftovers.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 158mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
DILL PASTRAMI BITES
Make and share this Dill Pastrami Bites recipe from Food.com.
Provided by techbrat
Categories < 15 Mins
Time 5m
Yield 40 Peices
Number Of Ingredients 4
Steps:
- Halve pickle wedges lengthwise. Pat dry with paper towel.
- Spread each piece of pastrami with spreadable cheese. Sprinkle olives evenly over cheese and pres them lightly into cheese. Top with 1 pickle quarter, adding small piece of pickle to cover meat, if necessary.
- Starting on long end, roll up jelly roll-style to enclose pickle. Carefully cut each roll into 8 pieces. Garnish with sliced fresh radishes, if desired.
Nutrition Facts : Calories 10, Fat 0.5, SaturatedFat 0.2, Cholesterol 3.8, Sodium 97.8, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 1.2
PASTRAMI-DILL BITES RECIPE - (4.5/5)
Provided by pattiaroberts
Number Of Ingredients 4
Steps:
- 1. Halve pickle wedges lengthwise. Pat pickles dry with paper towels. Pat pastrami dry with paper towels. 2.Top each piece of pastrami with cream cheese. Sprinkle evenly with olives and press them lightly into the cream cheese. Top with 1 pickle quarter, adding small piece of pickle to cover meat, if necessary. 3. Starting on long end, roll up jelly-roll style to enclose pickle. Carefully cut each roll into 8 pieces. Garnish with sliced fresh radishes, if desired.
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