Appropriate month for that.
Pork is preserved by making it into ham. Why aren't other kinds of meats preserved in that same way?
Its a brisket, yeah
@TriPolar’s right- pastrami is for all intents and purposes, corned beef that’s been coated in a mixture of coriander and black pepper, and then smoked.
I went to a place in Hollywood and asked for basturma. The woman working there asked if I were Russian, or Armenian. (I have brown hair and blue eyes.)
Which makes all the difference in the world. DesertRoomie adores corned beef and cabbage so on St. Patrick’s Day we hie to a local NYC-style deli that offers an AYCE dinner of the stuff. Me? I order their pastrami sandwich with extra meat instead and snarf a slice or two of her soda bread.
I have wondered from time to time why you never see pastrami hash instead of the inevitable corned beef.
It’s pretty good if you put it on a pizza and cook it a little bit.
I have considered making pastrami hash but could never resist eating good pastrami in a sandwich with Cole slaw and Russian dressing (although these days I use Ukrainian dressing).
That might be it. Probably the same reason you never see bacon hash.
Yeah, I could see that working. The cooking really brings out the saltiness, I ate a piece and it was like drinking water from the ocean.
Hash is the leftovers from a boiled dinner. Many older hash recipes are basically a thick stew using a roux with the stock and everything chopped up in it. Sunday’s corned beef/ham/roast boiled dinner becomes Monday’s hash.
I’m guessing smoked meat wouldn’t have the veggies and stock to make the hash. Leftover smoked meats became sandwiches.
You do at Casa De Shoe from time to time. Leftover potatoes, sliced/diced + bacon + onion (+ possibly some butter) and then maybe some garlic thrown in towards the end.
Okay, that was funny.