Pastrami is basically corned beef with an extra smoking process at the end of it. Thus, it is a brisket which is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank of a cow. This brisket is then soaked in a brine which tenderizes the beef and gives it that salty flavor which we’ve come to distinguish as corned beef. Then the corned beef is smoked and further seasoned which is what gives it the taste that we establish as pastrami.
Pastrami is typically associated with beef brisket. The brisket is the breast or lower chest of an animal. Pastrami is a traditional way to cure beef to preserve it before the days of refrigerators. To make pastrami, one must first make corned beef by soaking the beef in brine with additional sugar and spices. After, one smokes the corned beef and low and behold, pastrami!
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