After a comment about my homemade hand cream not being homemade because I used storebought ingredients, I always feel like I need to preface anything “homemade” with a bit of a disclaimer since I didn’t really raise the beef, didn’t grow the bay leaves, didn’t dig the salt out of the salt mines . . but I still feel like this is “homemade” pastrami since I didn’t buy the finished product at the grocery store.
A while back, Chad called and asked if I had ever made my own pastrami. No! I had not. I love that young man for so many reasons but I especially love how much he loves to cook and try new things. He sent me a link to this video and that’s the recipe he used. I watched that one but then I found Michael Ruhlman’s recipe. Because I love his Charcuterie book, and because I was using a whole brisket instead of a flat corned beef, I went with his recipe for the brining.
Then I kinda switched over to the recipe that’s in the video Chad used for the desalinating, seasoning, smoking and steaming.
We had reuben sandwiches last night.
The one place in town that we like to eat is McAlister’s and we always get the reuben. I think I may have just cooked myself out of ever getting to go out and eat again! 🙂