The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pastrami on Rye

The Roadside Pie King's picture
The Roadside Pi...

Pastrami on Rye


From scratch point section brisket to smoked pastrami.

Step 1. curing time ten days.

Step 2. Pastrami seasoning, rest 24 hrs 

Step 3. The smoking. Approx. 14 hrs. 6 hrs. To stall, Texas crutch 8 hrs.

Spep 4. Thin sliced.

Step 5. N.Y. Rye bread. (In progress) The Rye sour.

Isand66's picture

I just commented on your rye post that you just need some pastrami!  Looks amazing and will work perfectly with your rye bread.

big_weight's picture

... you may already be familiar with that method.  That pastrami looks delicious.

Your post reminds me that I need to make my own pastrami and sauerkraut again.  Now that I am baking bread, I can also try, repeat try, to bake my own rye bread.

Thanks for the inspiration.


tpassin's picture

I'm not that fond of sauerkraut (except in a good Reuben sandwich) but I really like cabbage fermented maybe halfway there, or even just for a few weeks.


The Roadside Pie King's picture
The Roadside Pi...

That is exactly how I steam the pastrami. Post your results please. 


Will F.