Easy homemade pastrami –If you’re looking to impress your friends and family with a delicious homemade treat, look no further than this mouthwatering homemade pastrami recipe. Curing your own meat may sound intimidating, but with this easy method, you’ll be able to create a flavorful pastrami that rivals your favorite deli. Let’s get started!
Homemade Pastrami – Easy Method for Curing and Cooking Pastrami at Home
This homemade pastrami recipe is simple to follow and requires a few essential steps. You’ll love its rich flavors and tender texture. Plus, it’s fun to make from scratch!
Ingredients:
- 5 lbs beef brisket
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon crushed garlic
- 1 tablespoon paprika
- 3 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon pink curing salt (Prague Powder #1)
- 1 cup water
Instructions:
- Start by preparing the brine. In a saucepan, combine water, kosher salt, brown sugar, and pink curing salt. Bring to a simmer, stirring until the salts and sugar dissolve completely. Allow the brine to cool.
- While the brine is cooling, toast the black peppercorns and coriander seeds in a dry skillet over medium heat until fragrant. Let them cool, then grind them coarsely.
- In a bowl, mix the ground spices with garlic and paprika to create a spice rub for the brisket.
- Once the brine is cool, place the brisket in a large, resealable plastic bag or a non-reactive container. Pour the brine over the brisket, making sure it’s completely submerged. Seal the bag or cover the container and refrigerate for 5 to 7 days, turning the meat daily.
- After the curing time, remove the brisket from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels.
- Coat the brisket with the spice rub, ensuring an even distribution over the entire surface.
- Preheat your smoker to 225°F. Smoke the brisket for about 5 to 6 hours until the internal temperature reaches 190°F. If you don’t have a smoker, you can cook it in the oven using a roasting pan with a wire rack.
- Once done, allow the pastrami to rest for at least 30 minutes before slicing. This will help retain its juices and flavor.
Now that you’ve made your very own pastrami, enjoy it on rye bread with mustard, or add it to your favorite salads and sandwiches. Each bite will remind you of classic deli flavors, but with the satisfaction of having created it from scratch!