Pastrami, a deliciously spiced, smoked, and steamed deli meat, has been a staple in sandwich shops and delis for decades. Although the process of making pastrami can be quite time-consuming, the result is an exceptionally flavorful and tender meat that is well worth the effort. In this article, we’ll guide you step-by-step on how to make your own pastrami at home.

Ingredients:

– 5 lbs beef brisket

– 1/2 cup kosher salt

– 1/4 cup sugar

– 1/4 cup cracked black pepper

– 2 tbsp crushed coriander seeds

– 4 cloves crushed garlic

– 1 tbsp pink curing salt (Prague powder #1)

For Smoking:

– Wood chips (preferably hickory, oak, or apple)

– Water

Instructions:

1. Trim the Fat: Start by trimming the excess fat from the brisket, leaving about 1/4-inch thickness. This will help ensure even flavor penetration during the curing process.

2. Prepare the Dry Cure Mixture: In a bowl, combine kosher salt, sugar, cracked black pepper, crushed coriander seeds, crushed garlic, and pink curing salt. Mix well.

3. Apply the Dry Cure Mixture: Coat each side of the brisket evenly with the dry cure mixture. Use your hands to massage it into the meat to ensure maximum absorption.

4. Seal and Store: Wrap the coated brisket tightly in plastic wrap or place it in a large sealable plastic bag. Remove excess air and seal closed. Store it in the refrigerator for at least five days and up to seven days. Be sure to turn over and rotate the meat every other day to evenly distribute flavors.

5. Rinse and Air Dry: After allowing ample time for the curing process, remove the brisket from its packaging and rinse off the dry cure thoroughly under cold water. Once cleaned, pat the meat dry using paper towels. Place it on a wire rack, allowing air to circulate around the meat. Refrigerate uncovered for another 24 hours.

6. Prepare for Smoking: Preheat your smoker to 225°F (107°C) following the manufacturer’s instructions. Fill the tray with your choice of wood chips and water to create a smoke bath.

7. Smoke Your Pastrami: Place the pastrami fat-side up on the smoker grate away from direct heat. Smoke it for about 6 hours or until an internal temperature of 190°F (87°C) is reached.

8. Steam to Finish: Preheat your oven to 275°F (135°C). Wrap your smoked pastrami tightly in foil and place it in a roasting pan with about an inch of water. Steam in the oven for about 2 hours, or until tender and easy to slice.

9. Slice and Serve: Allow your pastrami to rest before slicing against the grain at desired thickness. Serve on rye bread with mustard for a classic deli experience, or use in any of your favorite sandwich creations.

Now that you have successfully made pastrami from scratch, you can enjoy this deliciously spiced meat any time you’d like! Happy cooking!