Pastrami

Juan_Fernando_267124

Hello, I am trying to do the sous vide pastrami, but I dont have the hot smoker that they use in the video.

I have liquid smoke or the polyscience smoker,

How can I get a similar result with those elements?

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Comments

Shivam_Daryanani_92859

https://www.chefsteps.com/forum/posts/pastrami-without-a-smoker

"I ended up doing this using liquid smoke and replacing all the salt with smoke salt. Added 40g/kg(weight of meat) of liquid smoke to the brine. For the rub I replace all the salt with smoked salt. Amazing! Will definitely be doing this again. "

fisher23

You can use the smoker-less CS brisket recipe for some guideline techniques if you want the smoked flavor. https://www.chefsteps.com/activities/smokerless-smoked-brisket

If you don't smoke it, it is still delicious corned beef.

Juan_Fernando_267124

I live in Colombia, so I dont get smoked salt. So, can I do it only with the liquid smoke?

Shivam_Daryanani_92859

Sure why not. Even without the liquid smoke this would be delicious.