Making Pastrami

By Derrick Riches, About.com Guide

You pastrami is done when the internal temperature of the corned beef reaches 165 degrees F. The outside of the meat should be nearly black and the corned beef should have shrunk down by 10% to 20%. Since corned beef is a cured meat it doesn't have to be cooked to a specific temperature but by the time the meat reaches 165 degrees F the corned beef will have absorbed all the smoke it needs and the flavor will be set.

Previous

• Making Pastrami
• Inspecting your Corned Beef
• Soaking your Corned Beef
• Pastrami Rub
• Smoking the Pastrami
• Finishing the Smoke
• Slicing Pastrami

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