Pastrami
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A detailed guide to making homemade pastrami, including preparing a brine and a spice mixture for seasoning the brisket, followed by smoking and steaming to perfection.
10:00:00 total
Serves 8
medium
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Ingredients
- brisket - 3.5-4kg (trimmed)
- water - 3.5L
- cooking salt (kosher salt) - 200g
- curing salt (cure #1) - 12g
- dark brown sugar - 150g (for brine)
- coriander seeds - 2g (for brine)
- chilli flakes - 1g
- mustard seeds - 8g (for brine)
- juniper berries - 2g
- cloves - 2g (for brine)
- cinnamon sticks - 2
- bay leaves - 4
- garlic - 5 cloves (smashed)
- whole black peppercorns - 10g
- coriander seeds - 10g (for pastrami spice)
- mustard seeds - 10g (for pastrami spice)
- brown sugar - 25g (for pastrami spice)
- smoked paprika - 6g
- garlic powder - 12g
Instructions
- Prepare the Brine: Add water, cooking salt, and curing salt to a large container. Stir until dissolved. Set aside.
- Toast Spices for Brine: Toast coriander seeds, chilli flakes, mustard seeds, juniper berries, cloves, and cinnamon sticks over medium heat. Add to the saltwater mixture with smashed garlic cloves and bay leaves.
- Brine the Brisket: Submerge trimmed brisket in brine, cover, and refrigerate for 10 days, flipping every 2-3 days.
- Rinse Brisket: Remove brisket from brine, rinse under cold water, and pat dry.
- Prepare Pastrami Spice: Toast black peppercorns, coriander seeds, and mustard seeds. Crush lightly and mix with brown sugar, smoked paprika, and garlic powder.
- Season and Smoke: Season brisket with spice mixture. Smoke at 120°C (250°F) until internal temperature reaches 65°C (150°F).
- Steam in Oven: Place smoked brisket in an oven tray with water. Cover and steam at 160°C (325°F) until internal temperature is 94°C (200°F).
- Rest and Serve: Let brisket rest for 10-15 minutes before slicing and serving.
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