You’ve probably had pastrami before and you’ve probably loved it…
So wouldn’t you like to know how to make pastrami from scratch that’s even better than anything else you’ve tasted before? If so, then follow this recipe and get ready to impress everyone, even yourself…
- 1/2 gallon hot water
- 2 cups Kosher salt
- 1 1/2 teaspoons pink curing salt
- 1 Tbsp black pepper corns
- 1/2 cup brown sugar
- 1 tsp mustard seeds
- 1 tsp red pepper flake
- 1/4 cup kosher salt
- 3 Tbsp coriander seeds
- 1/4 cup paprika (sweet or other, according to taste)
- 3 Tbsp brown sugar
- 3 Tbsp very coarse-cracked black pepper
- 2 Tbsp yellow mustard seeds
How To Make Pastrami From Scratch (Full 7 Day Process)
For this pastrami you will need a beef brisket, weighing approximately 5 pounds.
Mix the brine ingredients in a bowl and stir until it looks uniform and everything has dissolved. Put the brisket in a ziploc bag and add the brine. To make sure there will be no spillage, place the ziploc in a container (dish, pan, etc.) before moving it to the fridge. Let the brine do its magic for 5-7 days. Flip it over every day to distribute the brine evenly.
5 to 7 days later, remove the brisket from the bag and rinse it off very well. At this point what you have is essentially corn beef. Soak the meat in cold water for about one hour.
In the meantime, mix the rub ingredients. When the brisket has soaked for an hour, pat it dry and rub with olive oil, followed by a liberal coating of the spice blend you just mixed.
Get your smoker up and running at a medium temperature, and move the brisket over to the grate. Smoke for 4-6 hours.
When ready, steam the pastrami for 1.5 to 2 hours in your oven.
Let the meat cool down, then slice and serve.
Exclusive Pitmaster Gear
Latest posts by I Love Grilling Meat (see all)
- Juicy Salmon Recipe On The Grill - March 18, 2019
- Grilled Lobster Tail Recipe - March 10, 2019
- How To Trim and Inject A Brisket Like A Professional Pitmaster - March 7, 2019