Pastrami 101 - Cured, Smoked and Steamed to Perfection

Deli Pastrami - Cured, Smoked and Steamed to Perfection Made from the point of the brisket, this pastrami was cured using prague powder No.1 and the usual spices. Corriander, Salt, Pepper, Garlic and Paprika. I then gave the meat a really nice 16 hours in the cold smoker using some delightful birch wood chips to impart a delicate sweet smokey flavour and aroma. From there I encrusted to smoked pastrami using ground corriander, black pepper, paprika and garlic powder before placing the whole thing in a bain marie (water bath) for four hours. The finished pastrami was then tasted, chilled and sliced into portions and stored on vacuum using my gold/silver food boards before freezing. We sell these boards on the website http://www.coldsmoking.co.uk/ I hope you enjoyed this video please like, subscribe to the chanel. 🔴 Please subscribe to my channel -    / @coldsmoking   If you have any questions about the video or comments, please leave them below. I have a web store where you can purchase some of the items I talk about in our videos. You can access our store via the link below: https://www.coldsmoking.co.uk/collect... 🎥 OUR VIDEOS:    / coldsmoking   🖥 WEBSITE: https://www.coldsmoking.co.uk 📬 FACEBOOK:   / coldsmoking   📸 INSTAGRAM:   / coldsmoking   🐦 TWITTER:   / coldsmoking   🎥 TikTok:   / coldsmoking   🖥 PATREON:   / coldsmoking   #pastrami #brisket #beef #curing #smokingmeat #meatsmoking #smokedpastrami #delimeat #corriander #garlicpowder #blackpepper #paprika