Pastrami Revisited
This 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.
Start with a choice or prime grade of beef brisket flat.
Prepare your brine.
Put your beef in a plastic bag and pour the brine over the meat. Remove air and seal bag.
Cure for 7 and up to 14 days. I prefer 14 days for the larger flats, 7-9 lbs.
Soak in clean un chlorinated water for 4 hours to remove excess salt. Don’t skip this step.
Add 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.
Place in a 225 degree smoker and smoke for 6 hours spritzing meat with apple juice every hour.
After 6 hours, pour hot water in the pan under the pastrami, cover with foil & continue to smoke another 2 hours.
Remove from smoker and let rest 30 minutes before slicing.
This is what you will end up with. Delicious!!
Recipe:
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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