Pastrami Recipe
Indulge in our mouthwatering Pastrami, expertly seasoned and slow-cooked to perfection. Each tender slice is bursting with rich, smoky flavor and served on freshly baked rye bread, creating a delightful contrast with tangy mustard and crisp pickles. This classic deli favorite is sure to satisfy your cravings and transport your taste buds to a bustling New York deli.
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Ingredients
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Pastrami Ingredients
Method
Pastrami Preparation
Brining the Beef
In a large bowl, combine kosher salt, brown sugar, cure #1, black pepper, coriander seeds, paprika, garlic powder, and onion powder. Mix well. Slowly add water while stirring until all ingredients are dissolved. Place the brisket in a large resealable bag or container and pour the brine over the meat, ensuring it is fully submerged. Seal the bag or container and refrigerate for 5-7 days, turning the bag daily.
Drying the Meat
After brining, remove the brisket from the brine and rinse it under cold water. Pat the meat dry with paper towels. Place it on a wire rack over a baking sheet and allow it to dry in the refrigerator for 24 hours.
Smoking the Pastrami
Preheat your smoker to 225°F (107°C). Sprinkle additional black pepper and coriander over the meat for extra flavor. Smoke the brisket for 6-8 hours, or until it reaches an internal temperature of 190°F (88°C).
