<\/div>\n\n\n\n
1. What Goes With Smoked and Steamed Pastrami?<\/h3>\n\n\n\n
You can serve pastrami sandwiches alongside smoked cabbage, smoked potato salad, or fried potatoes. Pastrami with rye bread is always a pleasure too. The wafer-thin beef is wonderfully hearty and juicy and almost melts in your mouth. I like to enjoy it warm for lunch with potato side dishes, coleslaw, and dips. <\/p>\n\n\n\n
2. Is Pastrami Eaten Warm or Cold?<\/h3>\n\n\n\n
Pastrami is traditionally eaten cold<\/strong> since it needs to be thinly sliced before you add it to the sandwich. So you consume it as a cold cut or as a snack. Of course, fresh, hot pastrami from the smoker is quite tempting. You can always try taking it warm and cold and see which tastes better for you. <\/p>\n\n\n\n3. What’s the Difference Between Corned Beef and Pastrami?<\/h3>\n\n\n\n
It’s important to note that pastrami and corned beef are distinct in several ways. Unlike pastrami which is cured, spiced, smoked, and sliced beef, corned beef is just cured brisket \u2013 deli meat.<\/p>\n\n\n\n
Conclusion<\/h2>\n\n\n\n
Smoked pastrami is a wafer-thin beef that is wonderfully hearty, juicy, and almost melts in your mouth. The preparation for a homemade pastrami recipe consists of two phases. In the first stage, you brine the meat, and in the second phase, you smoke it. After a cooling phase, you can then slice and serve or add it as a topping or sandwich. <\/p>\n\n\n\n
There you have it! Now you can give this a try and indulge in the satisfaction of your very own homemade smoked pastrami. While the process demands some time and attention, rest assured the outcome more than justifies the endeavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
A smoked deli-style pastrami is a slab of brisket submerged in a brine for days, rubbed down in a spice rub, smoked, steamed, and sliced wafer-thin.\u00a0 That may sound a bit complex. But trust me, it’s not. I’ve turned my backyard smoker in and out for this masterpiece more times than I can count. Sure, […]<\/p>\n","protected":false},"author":2,"featured_media":20912,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20906"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=20906"}],"version-history":[{"count":9,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20906\/revisions"}],"predecessor-version":[{"id":21250,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20906\/revisions\/21250"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/20912"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=20906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=20906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=20906"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=20906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}