Pastrami is a delicious and flavorful cured meat, traditionally made from beef, though variations with other meats are also common. It’s typically seasoned with a mix of spices, smoked, and then steamed to achieve its distinctive texture and taste. Making pastrami at home involves a few steps and some patience, but the results are well worth it.
Ingredients:
- 5 lbs (2.3 kg) beef brisket (or navel), trimmed
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon coriander seeds, crushed
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon pink curing salt (Prague Powder #1), optional but recommended for color and preservation
Instructions:
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Prepare the brine: In a bowl, mix together kosher salt, brown sugar, crushed black peppercorns, crushed coriander seeds, paprika, garlic powder, onion powder, ground mustard, ground thyme, ground allspice, and pink curing salt if using.
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Rub the brisket: Rub the spice mixture all over the beef brisket, ensuring it’s evenly coated. Place the seasoned brisket in a large resealable plastic bag or a covered container.
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Cure the meat: Refrigerate the brisket for about 5-7 days, turning it occasionally to ensure even curing. The meat should be fully cured by the end of this period.
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Rinse and dry: After curing, rinse the brisket under cold water to remove excess seasoning. Pat it dry with paper towels.
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Apply additional seasoning: If desired, you can apply more black pepper and coriander seeds on the surface of the brisket for extra flavor.
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Smoke the meat: Preheat your smoker to 225°F (107°C). Smoke the brisket for about 5-6 hours, or until the internal temperature reaches 190°F (88°C). You can also use a mix of wood chips (like hickory or oak) for added flavor.
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Steam the pastrami: After smoking, wrap the pastrami in foil and steam it for about 1-2 hours to tenderize and finish cooking. This can be done using a stovetop steamer or in the oven with a pan of water underneath.
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Cool and slice: Let the pastrami cool before slicing it thinly against the grain. For the best texture, slice it just before serving.
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Serve: Pastrami is fantastic on rye bread with mustard, or served as part of a sandwich, or even on a charcuterie board.
Enjoy your homemade pastrami!
