Homemade pastrami

Making homemade pastrami is a rewarding process that requires curing, seasoning, smoking, and steaming beef brisket to achieve the perfect balance of flavors. Here’s a detailed guide to creating your own pastrami at home:

Ingredients:

• 5 lbs beef brisket, flat cut

• Cure Mix:

  • ½ cup kosher salt
  • ¼ cup sugar
  • 2 tbsp black peppercorns, crushed
  • 2 tbsp coriander seeds, crushed
  • 2 tbsp mustard seeds
  • 4 cloves garlic, minced
  • 2 tbsp pink curing salt (Prague Powder #1)
  • 4 cups water

• Spice Rub:

  • 2 tbsp black peppercorns, coarsely ground
  • 2 tbsp coriander seeds, coarsely ground
  • 1 tbsp paprika (optional, for color)

Instructions:

Step 1: Prepare the Brine for Curing

1. In a large pot, combine the kosher salt, sugar, crushed black peppercorns, coriander seeds, mustard seeds, garlic, and pink curing salt with water.
2. Heat the mixture until the salt and sugar dissolve, then remove from heat and let it cool to room temperature.
3. Submerge the brisket in the brine, making sure it is fully covered. If necessary, weigh it down with a plate to ensure it stays submerged.
4. Cover and refrigerate for 5-7 days to cure, turning the brisket daily.

Step 2: Rinse and Soak

1. After curing, remove the brisket from the brine and rinse it thoroughly under cold water.
2. Soak the brisket in fresh water for 2-3 hours, changing the water once or twice to remove excess salt from the curing process.

Step 3: Apply the Spice Rub

1. Mix the coarsely ground peppercorns, coriander seeds, and paprika.
2. Pat the brisket dry and generously coat it with the spice rub on all sides, pressing it into the meat to ensure good coverage.

Step 4: Smoking the Pastrami

1. Preheat your smoker to 225°F (107°C).

2. Smoke the brisket for 6-8 hours, or until the internal temperature reaches about 190°F (88°C). Use wood like hickory, apple, or cherry for best results.

   Tip: Maintain a steady smoke to impart rich flavor throughout the process.

Step 5: Steam the Pastrami

1. After smoking, wrap the brisket in foil and place it in a steamer or on a rack inside a large pot with a bit of water at the bottom. Cover tightly.
2. Steam the pastrami for about 1-2 hours, or until the internal temperature reaches 200-205°F (93-96°C). This step makes the meat tender and juicy.

Step 6: Slice and Serve

1. Let the pastrami rest for 30 minutes after steaming.
2. Slice thinly against the grain and enjoy on rye bread with mustard or in sandwiches.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat by steaming for a few minutes to restore tenderness.

Enjoy your homemade pastrami!