HOMEMADE PASTRAMI

Homemade Pastrami: A Step-by-Step Guide to Deliciousness

Introduction

Homemade pastrami is a flavorful and satisfying treat that you can make right in your own kitchen. The process involves curing, seasoning, and smoking beef brisket to create a richly spiced and tender meat that is perfect for sandwiches or served with classic condiments like mustard. While it requires some patience, the result is well worth the effort, offering a depth of flavor that store-bought versions simply can’t match. This guide will take you through each step, ensuring you end up with a delicious homemade pastrami that will impress anyone lucky enough to taste it.

Ingredients

For the Curing Rub

  • 5 lbs beef brisket: The base of your pastrami, providing rich, beefy flavor.
  • 1/2 cup kosher salt: Essential for the curing process, drawing moisture out of the meat and helping to preserve it.
  • 1/2 cup brown sugar: Adds a touch of sweetness to balance the savory spices.
  • 2 tbsp black peppercorns, crushed: Brings a spicy, earthy flavor that is key to pastrami’s signature taste.
  • 2 tbsp coriander seeds, crushed: Adds a citrusy, floral note that pairs beautifully with the pepper.
  • 1 tbsp mustard seeds: Contributes a mild, tangy heat that complements the other spices.
  • 1 tbsp garlic powder: Enhances the overall flavor with a savory depth.
  • 1 tbsp paprika: Adds color and a subtle sweetness to the rub.
  • 1 tsp curing salt (optional): Helps to preserve the meat and gives it that classic pink color.

For the Spice Rub

  • 1/4 cup ground black pepper: Forms a crust on the outside of the pastrami, providing a robust flavor.
  • 1/4 cup ground coriander: Works with the black pepper to create a flavorful outer layer.

Preparing the Pastrami

Step 1: Create the Curing Rub

In a small bowl, combine 1/2 cup kosher salt, 1/2 cup brown sugar, 2 tbsp crushed black peppercorns, 2 tbsp crushed coriander seeds, 1 tbsp mustard seeds, 1 tbsp garlic powder, 1 tbsp paprika, and 1 tsp curing salt (if using). This mixture forms the base of the pastrami’s flavor profile, infusing the meat with a blend of spices during the curing process.

Step 2: Cure the Brisket

Place the 5 lbs beef brisket on a clean surface and rub the curing mixture all over it. Be sure to coat the brisket evenly on all sides, pressing the rub into the meat to ensure maximum flavor absorption. After applying the rub, place the brisket in a large resealable plastic bag, seal it tightly, and refrigerate it. Allow the brisket to cure for 5-7 days, flipping it over once a day to ensure even curing. The curing process is essential for both flavor development and preservation.

Preparing the Brisket for Smoking

Step 3: Rinse and Dry the Brisket

After the curing period is complete, remove the brisket from the plastic bag and rinse it thoroughly under cold water. This step removes any excess rub that could make the pastrami overly salty. Once rinsed, pat the brisket dry with paper towels, ensuring it is completely dry before applying the spice rub.

Step 4: Apply the Spice Rub

In a small bowl, mix together 1/4 cup ground black pepper and 1/4 cup ground coriander. Rub this mixture all over the brisket, making sure to cover the entire surface. This spice rub will form the flavorful crust that is characteristic of pastrami, providing a delicious contrast to the tender meat inside.

Smoking the Pastrami

Step 5: Preheat the Smoker

Preheat your smoker to 225°F (107°C). This low and slow cooking method allows the brisket to cook evenly while absorbing the smoky flavor that is crucial to good pastrami. If you don’t have a smoker, you can use a grill with indirect heat or an oven, but a smoker will give the best flavor.

Step 6: Smoke the Brisket

Place the seasoned brisket in the smoker and let it cook until it reaches an internal temperature of 203°F (95°C). This will take approximately 6-8 hours. Be sure to monitor the temperature regularly to avoid overcooking. The slow cooking process tenderizes the meat, making it juicy and flavorful.

Finishing and Serving the Pastrami

Step 7: Rest the Brisket

Once the brisket has reached the desired internal temperature, remove it from the smoker and let it rest for about 30 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender pastrami when sliced.

Step 8: Slice and Serve

After the brisket has rested, use a sharp knife to slice it thinly against the grain. Slicing against the grain shortens the muscle fibers, making the pastrami easier to chew. Serve your homemade pastrami in sandwiches with mustard and pickles, or simply enjoy it on its own as a savory treat.

Conservation

To store any leftover pastrami, wrap it tightly in aluminum foil or plastic wrap and refrigerate it. Properly stored, it will keep in the refrigerator for up to a week. For longer storage, you can freeze the pastrami for up to 3 months. When reheating, do so gently to preserve the texture and flavor of the meat.

Conclusion

Making homemade pastrami is a rewarding process that results in a deliciously spiced, smoky meat that rivals anything you can buy at a deli. While it requires some time and patience, the end result is well worth the effort. With this guide, you’ll be able to create a pastrami that’s perfect for sandwiches, charcuterie boards, or just enjoying on its own. Once you’ve tasted your homemade pastrami, you may never want to go back to store-bought again. Enjoy the rich, complex flavors that come from making this classic deli meat at home, and impress your friends and family with your culinary skills!

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