Bad Choice--

[SeniorCoot]

I made my first pastrami over the past 2 wks and it really sucked-Mistake was using wrong cut- i tried with moose chuck rather than brisket- i have made lots of great corned moose before but this stuff was tough enough to roof a house or sole a shoe-Brined it for 9 days then rinsed ,dried, and smoke/cooked it at about 225 degrees- maight have cooked it too long- anyway flavor great- So today it's in crock pot and I'll see what happens.

[purple heart]

If that crock pot don't tenderize it a pressure cooker probable would.
Pretty much anything I run through my pressure cooker can be cut with a fork.

[SeniorCoot]

Might give that a try- for some reason I don't think of my Pressure cooker much.

[GF.]

Sounds like you're well on your way to a fine batch o' jerky :D

[SeniorCoot]

All turned out veery well- at noon it was very tender so I drained juices off and put it in some BBque sc- almost as good as brisket.
Often it ain't how bad you screw up but how well you recover!!

[DancesWithKnives]

I bought a small, compact pressure cooker for use on high-altitude, mountain horsepacking trips. Works very well for cutting cooking times, not to mention tenderizing. Too bad the moose pastrami didn't work out. I love pastrami but the commercial stuff is too fatty for me.

DWK