Dry cured Pastrami

  • Prep Time

    1 hr

  • Cook Time

    4 hrs

  • Serves


  • Difficulty


Dry cured Pastrami

Pastrami, a delicacy known for its deep flavors and tender texture, begins with a careful balance of salt, Cure #1, and a blend of spices that infuse the meat with its characteristic taste. The process, although requiring patience and precision, is a rewarding journey into traditional charcuterie. From the initial spice rub to the final smoke, each step has been simplified and structured for clarity, ensuring that even beginners can achieve professional results.

This recipe is adapted from Stanley Marianski (The Maryanski Brothers).

Adjust the quantities of the ingredients based on the weight of the meat you're using, keeping the proportions the same to ensure the flavor and curing process are consistent with the original recipe.


  • 1 KG Beef
  • 35 grams Salt
  • 5 grams CURE#1
  • 6 teaspoons Coriander Seeds
  • 2 teaspoons Brown Sugar
  • 1 clove Garlic(minced)


  • 1

    Combine 35 g salt, 5 g Cure #1, 3 tsp cracked black pepper, 3 tsp coriander seeds, 2 tsp brown sugar, and 1 clove of finely minced garlic. Rub into the beef evenly.

  • 2

    Place the meat in a Ziplock plastic bag and refrigerate, turning daily for 5 days.

  • 3

    Remove the meat, rinse with cold water, drain, and pat dry.

  • 4

    Prepare a second spice mixture using the remaining black pepper and coriander seeds. Coat the brisket generously.

  • 5

    Hang the brisket in a smokehouse preheated to 130°F (54°C) with dampers fully open for about one hour until the surface is dry.

  • 6

    Adjust dampers to 1/4 open, apply light smoke for 2 hours, then raise temperature to 200 – 220°F (93 – 104°C). Cook until internal temperature reaches 165°F (74°C).

  • 7

    Hang at room temperature for 1-2 hours before serving or refrigerating.