hunt0168
New member
I made a couple pastramis from store bought point cut corned beef. Local grocery store was selling pretty cheap after St Pat's day so I bought a few. I soaked them in water for a few days to pull the salt out. Rubbed em with a traditional pepper/ corriander rub and let them hang out in fridge for 24 hrs uncovered. I smoked em with ash/alder mix at 235 to an IT of 165f. I let them rest overnight in fridge and steamed one to an IT of 203f today after work. Came out awesome!
I want to freeze the second one but not exactly sure if I should or when. Has anybody made pastrami and froze it to be used at a later date? If it can be frozen without a problem, when is the best time to freeze?
Should it go into the freezer now and then get steamed after it has been thawed? Or does the steaming need to be done before it gets frozen for some reason?
I want to freeze the second one but not exactly sure if I should or when. Has anybody made pastrami and froze it to be used at a later date? If it can be frozen without a problem, when is the best time to freeze?
Should it go into the freezer now and then get steamed after it has been thawed? Or does the steaming need to be done before it gets frozen for some reason?