Pastrami Recipe
House cured pastrami, Swiss, and dijon mustard. Served on rye
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Curing the Pastrami
In a large bowl, mix together the coriander seeds, black peppercorns, paprika, garlic powder, brown sugar, and kosher salt. Rub this mixture thoroughly over the beef brisket. Place the brisket in a sealed bag and refrigerate for at least 5 days, turning the bag every day.
- 2
Smoking the Pastrami
After curing, rinse the brisket to remove excess salt and spices. Preheat your smoker to 225°F (107°C). Smoke the brisket for about 6-8 hours, or until it reaches an internal temperature of 190°F (88°C).
- 3
Slicing and Assembling the Sandwich
Once the pastrami has cooled, slice it thinly. Toast the rye bread if desired. Layer slices of pastrami on the bread, add Swiss cheese, and spread Dijon mustard to taste. Top with another slice of rye bread.
