Posted on December 1st, by Frank Mirando in Beef, Featured, Meat & Poultry, Summer. 6 comments

This was done with a brisket from Pleasant Pastures co-op Amish farm in PA.

First I trimmed off some fat and let it brine in a pickle spice. Next I smoked it all day on white oak.  After steaming for about 2 hours, you will have a moist, extraordinarily flavorful pastrami that will rival Kats, no problem!!

6 Responses to “Pastrami”

  1. Crystal says:

    Are most of your dishes made from family recipes or do you conceptualize your own combination of ingredients? By the way, I found your blog when I googled you because of MC. You’re my favorite contestant, so I hope you are the winner :) Have any of the network execs from Food Network or Cooking Channel approached you about having your own show? You definitely need one, Frank. You have a friendly demeanor and your food looks delicious! All the best to you and your endeavors!


    • Hi Crystal,

      thanks for reading and watching! Well some are family recipes but most are things I make up from whatever is in our fridge. This pastrami is a recipe from Michael Rhulmans book Charcuterie. Thanks for the kind words and keep following me!!

  2. Wow that was unusual. I just wrote an incredibly long comment but after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again. Anyway, just wanted to say superb blog!

  3. Thanks man. I am new to this as well. Im probably the wrong guy to ask for help with putting a blog up lol.

  4. Thank you for reading

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