Smoky Delight: Creating Perfect Pastrami with Snake River Farms Corned Beef

Pastrami is a beloved delicacy known for its bold and peppery flavor. While traditionally made with beef brisket, there is a new contender that offers a unique twist on this classic dish: Snake River Farms American Wagyu Corned Beef Round.

Now, I know what you might be thinking. Beef round isn’t typically the go-to cut for pastrami. It lacks marbling and can sometimes have a livery taste. However, with Snake River Farms’ American Wagyu Corned Beef Round, the game changes.

Imagine tender, juicy slices of pastrami, perfectly seasoned with a coarse grind of black peppercorns and coriander seeds. The marbling in these Wagyu beef rounds is a game-changer, promising a delightful smoky experience.

Getting Started: Selecting the Corned Beef Rounds

Snake River Farms American Wagyu Corned Beef Round can be found at Costco, making it easily accessible. These beef rounds are injected with a solution of water, salt, sodium erythorbate, flavoring, and sodium nitrate, ensuring a flavorful and tender result.

One look at the marbling in these beef rounds, and you’ll understand why they are perfect for pastrami. The intramuscular fat adds a mouthwatering richness that you won’t find in a typical beef round.

Preparing the Meat: Soak and Apply the Rub

To reduce the saltiness of the meat, soak each corned beef round in cold water for 8 hours or overnight, changing the water every 2 hours. Once soaked, dry the meat thoroughly with paper towels.

Further reading:  Discover the Magic of Keto Bread Crumbs!

Now it’s time to apply the pastrami rub. This salt-free rub consists of coarse ground black pepper, coriander seeds, light brown sugar, and granulated garlic powder. The rub provides that bold and peppery taste that pastrami is known for. Apply the rub generously to all surfaces of the meat, adjusting the amount according to your taste preferences.

Smoking the Corned Beef Rounds

Prepare your smoker using the Minion Method and fill the charcoal chamber halfway with unlit Kingsford Charcoal Briquets. Light 20-40 briquettes in a chimney starter and spread them over the unlit briquettes.

Place the meat on the top cooking grate of the smoker and set the bottom vents to 100% open. Keep the top vent fully open throughout the entire cooking process. As the cooker reaches around 250°F, adjust the bottom vents to 25% open to maintain a steady temperature of 275°F measured at the lid.

Allow the meat to cook until it reaches an internal temperature of 170-175°F. Use an instant-read thermometer to check the temperature in different spots, as it may vary depending on the thickness of the meat. The corned beef rounds don’t need to be turned or basted during cooking.

Resting and Slicing the Pastrami

Once the meat reaches the desired temperature, remove it from the smoker and tightly wrap it in aluminum foil. Place the wrapped meat in an empty cooler and let it rest for two hours. During this time, the carryover heat will continue to cook the pastrami, while the juices collect and redistribute within the meat.

Further reading:  What to Cook with Ground Beef

After the resting period, it’s time to slice and serve the pastrami. Use a sharp knife to slice the meat as thin as possible, cutting it across the grain. The result should be tender and flavorful slices that can be enjoyed in a delicious sandwich or as a standalone dish.

Steaming and Alternative Techniques

If you prefer a different approach, you can refrigerate the meat overnight and slice it cold using a mandoline. Another option is to steam the pastrami the next day by placing it on a steam basket in a Dutch oven. Steam until it reaches an internal temperature of 200-205°F, then let it cool briefly before slicing across the grain.

To preserve your pastrami for future enjoyment, consider investing in an electric meat slicer. This tool allows you to slice the leftover pastrami paper-thin and portion it into convenient servings. Freeze the portions in vacuum-sealed bags to maintain freshness and flavor.

Conclusion: A Flavorful Twist on a Classic Delicacy

Snake River Farms American Wagyu Corned Beef Round opens up a world of possibilities for pastrami lovers. With its marbling and tenderness, it transforms a humble beef round into a smoky delight. Whether you choose to smoke, steam, or slice it cold, this pastrami will surely satisfy your cravings.

So, if you’re looking to take your pastrami game to the next level, give Snake River Farms American Wagyu Corned Beef Round a try. Delight your taste buds with the bold and peppery flavors of this unique and delicious dish.

Pastrami sliced thin after a 2 hour rest

Rowdy Hog Smokin BBQ