Pastrami Revisited

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7530BC0B-5013-4306-9763-11D5050CE07DThis is an update to my original recipe for Home Cured Pastrami. I reduced the amount of pastrami seasonings pressed to the meat in an effort to retain the flavor but reduce the mess made when slicing on a meat slicer.

E25AD930-08E4-465A-B52E-94DD9653675DStart with a choice or prime grade of beef brisket flat.


B220A191-D121-4534-A16D-054D2A725EBEPrepare your brine.

Put your beef in a plastic bag and pour the brine over the meat. Remove air and seal bag.

7C98E2B9-4BA0-44AB-B078-4792BC160A63Cure for 7 and up to 14 days. I prefer 14 days for the larger flats, 7-9 lbs.

2EBAA571-F9FC-4D55-ADF7-1F6F29D615F0Soak in clean un chlorinated water for 4 hours to remove excess salt. Don’t skip this step.

719F85C3-C047-42AE-9946-901902585C3BAdd your seasonings and press into the meat on all sides. Vacuum pack and place in the refrigerator 4 days with a heavy weight on the top to force the seasoning into the meat.

0DA77ECC-E109-4EE1-8696-C8356D6A1622Place in a 225 degree smoker and smoke for 6 hours spritzing meat with apple juice every hour.

87E61048-7AF8-4E4B-9EA3-AC052C45A64FAfter 6 hours, pour hot water in the pan under the pastrami, cover with foil & continue to smoke another 2 hours.

4D33BFEC-3E1D-42E9-B042-2E0683584FFCRemove from smoker and let rest 30 minutes before slicing.

7530BC0B-5013-4306-9763-11D5050CE07DThis is what you will end up with. Delicious!!


For the brine:
1 gallon ice cold water
8 ozs kosher salt by weight
3 tsp. instacure #1
I cup firmly packed brown sugar
12 cloves fresh garlic, minced

For the rub:
2 tablespoons smoked paprika
2 tablespoons coriander seeds
2 tablespoons cracked black peppercorns
2 teaspoons yellow mustard seed
1 tsp. red pepper flakes
1 Tbs. garlic granules
1 Tbs. onion granulesPlace coriander seeds, yellow mustard seeds in a spice grinder and pulse just until seeds are crushed. Mix in the rest of the spices.
Follow instructions above.

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