Homemade Pastrami

Looking for a delicious, deli-style sandwich experience at home? This Homemade Pastrami recipe delivers rich, smoky flavors and tender meat that’s perfect for sandwiches or on its own!

Ingredients

For the Brine

• 1/2 cup kosher salt
• 1/4 cup sugar
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pink curing salt (Prague Powder #1)
• 4 cups water

For the Pastrami

• 3-4 lb beef brisket
• 1/4 cup cracked black pepper
• 1/4 cup ground coriander
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder

Directions

Prepare the Brine

1. Combine Ingredients: In a large bowl, mix kosher salt, sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, and pink curing salt.
2. Add Water: Pour in the water and stir until the salt and sugar are fully dissolved.

Brine the Beef

1. Submerge the Meat: Place the beef brisket in a large, resealable plastic bag or a brining container.
2. Add Brine: Pour the brine over the brisket, ensuring it’s fully submerged. Seal the bag or cover the container.
3. Refrigerate: Store in the refrigerator for 5-7 days, turning the meat daily.

Prepare the Pastrami

1. Rinse and Dry: After brining, remove the brisket and rinse it under cold water to remove excess brine. Pat dry with paper towels.
2. Season the Meat: In a small bowl, combine cracked black pepper, ground coriander, paprika, garlic powder, and onion powder. Rub this spice mixture evenly over the brisket.

Smoke the Pastrami

1. Preheat Smoker: Preheat your smoker to 225°F (107°C), using your choice of wood chips (e.g., hickory or mesquite).
2. Smoke the Brisket: Smoke the brisket for 5-6 hours, or until it reaches an internal temperature of 190°F (88°C). The meat should be tender and have a rich, smoky flavor.

Serve

1. Rest and Slice: Allow the pastrami to rest for 30 minutes before slicing.
2. Enjoy: Serve on rye bread with mustard, pickles, and your favorite deli-style toppings.

Servings and Timing

• Prep Time: 15 minutes
• Brining Time: 5-7 days
• Smoking Time: 5-6 hours
• Total Time: 5-7 days + 6 hours
• Serving Size: 4 oz
• Calorie Count: 300 kcal per serving

Notes

• Smoking Space: Ensure you have a dedicated space for smoking or use a suitable indoor smoker.
• Storage: Homemade pastrami can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

10 FAQs

1. Can I use a different cut of meat?
   Brisket is traditional, but you can use other cuts like round if preferred.
2. What if I don’t have a smoker?
   You can use a grill with indirect heat or an oven with a smoke box for a similar effect.
3. How can I adjust the spiciness?
   Modify the amount of black pepper and coriander in the spice rub to suit your taste.
4. Can I skip the curing salt?
   The curing salt helps preserve the meat and develop flavor, but you can omit it for a different texture and taste.
5. How do I ensure the pastrami stays moist?
   Make sure to keep the smoker or cooking environment at a steady temperature and avoid overcooking.
6. Can I use pre-ground spices?
   Yes, pre-ground spices work, but freshly ground spices offer better flavor.
7. How long can I freeze pastrami?
   Frozen pastrami can be kept for up to 3 months. Thaw in the refrigerator before using.
8. How should I slice the pastrami?
   Slice thinly against the grain for the best texture.
9. Can I make this without a smoker?
   Yes, using an oven or slow cooker with liquid smoke can also yield good results.
10. What sides go well with pastrami?
    Traditional sides include coleslaw, potato salad, or pickles.

Conclusion

This Homemade Pastrami is perfect for a hearty, deli-style sandwich experience at home. With a flavorful brine, robust seasoning, and rich smoky taste, it’s a treat for any meat lover!