PASTRAMI

pastrami
  • Prep Time

    45 mins

  • Cook Time

    8 hrs

  • Serves

    5

  • Difficulty

    7/10

PASTRAMI

Pastrami is a cured smoked beef that was created by the Slavic Jews. It is related to pastrama, a highly seasoned smoked pork that is popular in Romania. The beef version of the product became very popular in the Jewish delicatessens in Europe and was brought to the USA by the Jewish immigrants. The corn in corned beef refers to the corns or grains of coarse salts used to cure it. The slab of beef is typically cured in a heavy, salty brine solution. After beef is removed from brine it is drained and a combination of cracked black pepper and whole coriander is rubbed into it.

To save your time from buying all ingredients separately we offer Pastrami kits, Pastrami Rubs and Corned Beef Cure.

Ingredients

  • 1 Kg Beef brisket
  • 101 grams salt
  • 90 grams Cure #1
  • 18 grams Sugar
  • 1 liter Water
  • 18 grams Cracked Black pepper
  • 10 grams Coriander seeds
  • 3.5 grams Garlic

Steps

  • 1

    This recipe is 1 kg of beef Brisket or 2.2 lb. Adjust your Seasoning according to the weight of your meat. This recipe is adapted from Stanley Marianski (The Maryanski Brothers).

  • 2

    Mix the curing solution ingredients in warm water, then cool the brine in the refrigerator.

  • 3

    Pumping meat.
    Pump brisket with 10% curing solution (brisket should weigh 110% of its original weight).

    Add the remaining brine to cover the meat and cure for 2 days (3-4 days for 2-3 kg meat).

    OR

    No pumping meat.
    Cover brisket with brine and cure for 4 days. Use about 4 days per 1 kg of meat.

  • 4

    Remove brisket from brine, wash, drain, and wipe dry.

  • 5

    Coat the brisket with a spice mixture. Be generous with your rub, it should be applied in a thick coating.

  • 6

    Hang in a preheated to 130° F (54° C) smokehouse (no smoke applied). With dampers fully open, hold at this temperature for about one hour, until meat surface is dry.

  • 7

    Re-adjust dampers to 1/4 open and apply light smoke for 2 hours. Raise temperature to 200 – 220° F (93 – 104° C). Cook until an internal temperature of 165°F (74° C) is reached.

  • 8

    Hang at room temperature for 1-2 hours. Serve or refrigerate.