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home made pastrami resting

At Home Cured Smoked Pastrami

Pastrami is a traditional Jewish deli meat that has become a staple of American cuisine. From the classic pastrami sandwich to unique pastrami-topped pizzas, this flavorful meat has won the hearts of many food lovers. Lets dive into this home made smoked Pastrami recipe!

While it’s easy to head to your local deli to pick up a pound of pastrami, there’s something special about making it yourself. The process may seem daunting at first, but with the right ingredients, patience, and a bit of love, you can make your own delicious homemade pastrami that’s sure to impress.trimming a brisket for pastrami

In this recipe, we’re going to walk you through the steps of making your very own at-home cured smoked pastrami. We’ll guide you through each step, ensuring that you end up with a tender and flavorful meat that you can enjoy on its own or in your favorite dishes.

Making pastrami is a labor of love that requires time, effort, and attention to detail. It’s a process that starts with selecting the right cut of meat and ends with a smoky and tender pastrami that’s sure to become a favorite in your household.

In this recipe, we’ll be using a packer brisket to create our pastrami. A packer brisket is a whole brisket that includes both the point and the flat. While it may take a bit of effort to trim and prepare, it’s the perfect cut of meat for creating pastrami that’s juicy, tender, and full of flavor.sliced pastrami from a brisket

We’ll start by making a homemade cure that includes a blend of kosher salt, pink curing salt, pickling spice, sugar, and garlic. The brisket will then be submerged in the cure for at least a week to allow the flavors to penetrate the meat. After it’s cured, we’ll apply a dry rub of cracked black pepper and coriander and smoke it until it reaches an internal temperature of 203 degrees Fahrenheit.

While the process may take some time, the end result is well worth the effort. The flavor and texture of homemade pastrami are unmatched, and the sense of accomplishment you’ll feel when you take that first bite is priceless.

So, if you’re up for a challenge and want to impress your family and friends with your culinary skills, let’s dive in and make some delicious at-home cured smoked pastrami!

brisket in a pot with ice

At Home Cured Smoked Pastrami

Print Recipe
Difficulty: Medium
Course Appetizer
Keyword cured at home pastrami, home made pastrami, homemade patrami, Pastrami, smoked pastrami

Ingredients

  • 1 packer brisket 10lb

Cure:

  • 1/2 gallon water
  • 1/2 cup kosher salt
  • 2 tsp pink curing salt
  • 2 tbsp pickling spice
  • 1 cup sugar
  • 4 crushed garlic cloves
  • 5 lb ice bag

Dry Rub:

  • 3/4 cup cracked black pepper
  • 3/4 cup cracked coriander

Instructions

  • Make the cure by combining the water, kosher salt, pink curing salt, pickling spice, sugar, and crushed garlic cloves in a pan. Bring the mixture to a boil, stirring occasionally, until the salt and sugar dissolve completely. Let it cool to room temperature and then add 5 lbs of ice to the mixture. Stir until the ice is melted and the mixture is chilled.
  • Trim the brisket by leaving 1/4 inch of fat on the meat and removing any silver skin from the meat side.
  • Add the brisket to a large zip lock bag and pour in the cure mixture. Seal the bag and place it in the refrigerator for at least 7 days.
  • Remove the brisket from the cure and rinse it under cold water. Pat it dry with paper towels.
  • Apply the dry rub by mixing together the cracked black pepper and cracked coriander in a small bowl. Apply the dry rub generously to the brisket, making sure to coat it evenly.
  • Preheat your smoker to 225 degrees Fahrenheit. Place a water pan on the bottom rack of the smoker.
  • Smoke the brisket on the top rack of the smoker until it reaches an internal temperature of 175 degrees Fahrenheit. This should take around 6-8 hours.
  • Wrap the brisket tightly in foil and place it in a raised water pan with a rack. Let it smoke until it reaches an internal temperature of 203 degrees Fahrenheit.
  • Remove the brisket from the smoker and let it rest for 1 hour before slicing it against the grain and serving.

Congratulations! You’ve just made your own at-home cured smoked pastrami. We hope that you’ve enjoyed the process and that the end result has lived up to your expectations.

Making pastrami at home is a labor of love that requires time, effort, and patience. But the end result is well worth it. You now have a delicious, tender, and smoky meat that you can enjoy on its own, in sandwiches, or in your favorite dishes.smoked brisket on a resting rack for pastrami

If you’re looking for ways to use your homemade pastrami, try it on a classic pastrami sandwich with mustard and rye bread, or use it as a topping on a pizza or salad. You can even freeze some of the leftover pastrami for later use. We also encourage you to experiment with different seasonings and spices to create your own unique flavor profile. Pastrami is a versatile meat that pairs well with a variety of ingredients and flavors.

Lastly, we want to remind you that making pastrami at home is not only delicious but also cost-effective. You can save money by buying a whole brisket and making your own pastrami, rather than purchasing it from a deli.

We hope that this recipe has inspired you to get creative in the kitchen and try your hand at making more homemade deli meats. Remember, cooking is all about experimenting, so don’t be afraid to try new things and make mistakes along the way. Thank you for choosing to follow our recipe and we hope that you continue to enjoy the wonderful flavors of homemade pastrami. Happy cooking!

 

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DID YOU ENJOY THIS AT HOME SMOKED CURED PASTRAMI RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!

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