Homemade Smoked Pastrami Food

SIMPLE AND SMOKY HOMEMADE PASTRAMI RECIPE

Steps:

• Prep the corned beef. Buy or make corned beef. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. It can also be made from flank steak, or leaner cuts, or even from boneless short plate (rib meat). Remove all of the fat cap and if there is any filmy membrane on the other side, remove it all.
• Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Change the water at least once. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.
• Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally and press it into the surface to help it adhere.
• Fire up. Set up your grill in 2 zones for smoking or set up your smoker. Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.
• Cook. Place the meat on the smoker or on the indirect heat side of the grill. You only need to smoke it with indirect heat until it reaches the stall at about 160°F and the crust is brown. Then wrap it tightly in foil and roast it up to 203°F. This is called the Texas Crutch and it does wonders. It significantly reduces cooking time and makes the end product much more tender and juicy.
• Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8" thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don't try to slice it with a machine. It will just fall apart.
• Serve. I serve the homemade smoked pastrami on fresh untoasted rye bread. A good brown mustard on both slices is all it needs. If you want, you can make a Rockin' Pastrami Reuben with sauerkraut, melted swiss, and thousand island or Russian dressing, or beter still, my famous Burger Glop. Reubens were originally made with corned beef, but there's no rule that you can't make one from pastrami. In fact, I prefer it.Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

EASY HOMEMADE PASTRAMI

Steps:

• Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
• Preheat oven to 225 degrees F (110 degrees C).
• Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
• Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
• Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
• With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
• Bake in the preheated oven for 6 hours.
• Remove pastrami from the oven and let cool to room temperature, about 3 hours.
• With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Line a baking sheet with aluminum foil.
• Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
• Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
• Heat a large skillet over low heat.
• Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

HOMEMADE PASTRAMI - NO SMOKER NEEDED

Steps:

• Trim fat layer of corned beef to 1/8 inch.
• Mix together coriander, paprika, and garlic powder.
• Sprinkle half of spice mixture on one side of meat. Sprinkle on half of red pepper flakes and cover with pepper.
• Press seasonings into the meat.
• Turn meat over and repeat on other side.
• Wrap tightly with a lightly oiled sheet of heavy duty foil.
• Place meat seam side down on another sheet of foil and wrap again tightly. Repeat 5 more times using 7 sheets of foil.
• Slow roast at 240°F for 5 hours
• Remove from oven and let cool to room temperature.
• Refrigerate for 24 hours.
• Unwrap meat.
• If you like the coating, seal it on by baking at 400°F for 15 minutes.
• If you like your pastrami mild, you can scrape off the seasoning.
• Slice pastrami thinly at room temp or cooler.
• You can reheat in a frying pan with a few drops of water.

EASY PASTRAMI RECIPE

Steps:

• In a large saucepan, make a brine by bringing 4 cups of water to a boil. Add salt, sugar, pink salt, and pickling spice. Stir to dissolve and then remove from heat. Allow to cool.
• Transfer to a container large enough to hold your brisket(s). Add the cooled brine, and then top up with cool water as needed. Weigh down with a small plate, then store in the fridge for 5-7 days, flipping halfway.
• Transfer the pieces of beef you want to smoke to a plate or metal tray. Place on top of wood chips in an airtight, heatproof container and heat on an outdoor grill for about 2-4 hours.
• Enjoy as is, with lots of mustard, pickles, and bread.

HOMEMADE PASTRAMI

Steps:

• To make the brine, fill a medium to large stockpot with 3 quarts water. Add the kosher and pink salts, granulated sugar, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.Add 3 quarts ice cold water to a 2-gallon or larger food-safe container that will fit in your refrigerator (you can also use a strong sealing 2-gallon marination bag - double bag for extra insurance). Pour the brine into the container and place it uncovered in the refrigerator until completely cool. You can also divide the brine evenly between two separate containers so that it will fit better in the refrigerator.
• Trim the fat from the brisket until the fat layer is about 1/4 inch thick.
• If necessary, cut the brisket in half so that it will fit into your container(s).
• Submerge the brisket in the cooled brine.Allow the brisket to brine in the refrigerator for 10 to 12 days, flipping it daily top to bottom and stirring the brine. Make sure that if any of the brisket sides are touching one another you regularly turn them away from each other to expose all of the sides to the brine.
• To cook the brisket, pour 4 cups water into the bottom of a 12 by 15 inch roasting pan. Set a rack inside the pan and place the brisket on the rack, fatty side down.
• To make the spice rub, mix together the coriander, pepper and paprika in a small bowl. Evenly rub 1/4 cup of the mixture onto the top of the brisket. Then flip the brisket and rub the remaining spice mixture onto the fatty side. Allow the brisket to come to room temperature, about 2 hours.
• Preheat the oven to 300 degrees with a rack low enough to fit the pan holding the brisket. Tightly cover the brisket and pan with a double layer of aluminum foil.
• Bake until the meat reaches an internal temperature of 200 degrees, about 1 hour per pound or 5 hours total. Start checking internal temp at 3 hours and periodically every 20-30 minutes or so to avoid overcooking.
• Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut as thin as possible without the meat falling apart. Keep tightly wrapped, or in a sealed container in the fridge, for up to 1 week, or in the freezer for up to 6 months.
• SAFETY NOTE: handle the pink curing salt with care and keep it out of reach of children. It is used in pastrami and other cured meats to kill bacteria, prevent botulism and add flavor. However it is extremely toxic if ingested directly; in fact, it's colored pink to prevent people from mistaking it for regular salt. When used with care in recipes like this, it is very safe and necessary for proper flavor and food safety. That said, you should know the risks and keep the curing salt properly labeled and out of the reach of children.

SMOKED BRISKET PASTRAMI RECIPE

Steps:

• Combine 1/2 gallon of water, Kosher Salt, Sugar, and pink salt in a large stock pot over medium heat. Bring the mixture to a slight boil and add the pickling spice and garlic. Stir the mixture to ensure the sugar and salt dissolve and remove from heat. Pour in the remaining 1/2 gallon of water and allow the mixture to cool.
• Trim excess fat from the whole brisket and place in a XL Ziplock Bag. Pour the brine mixture over the brisket and squeeze all of the air out of the bag. Secure the top of the bag with a zip tie. Make sure the brisket is completely submerged in the brine solution.
• Place the bag in a large plastic container and refrigerate for 5 nights (check on the brisket daily to make sure it is submerged). On the 6th day remove it from the brine and pat off any excess seasoning. Place the brisket on a raised rack in a large pan and allow it to air dry in the refrigerator.
• Prepare smoker for indirect cooking at 275 degrees with pecan wood added to the hot coals for smoke flavor.
• Combine the black pepper, garlic, coriander, mustard, and onion in a jar. Season all sides of the brisket with the seasoning mixture.
• Place the brisket on the pit and smoke for 5 hours or until the internal temperature reaches around 165 degrees.
• Wrap the brisket in butcher paper (non-waxed) and place it back on the pit. Insert a meat probe into the center of the flat to monitor internal temperature.
• Continue to cook the brisket until it reaches 202-204 degrees or when a meat probe slides into the brisket with no resistance.
• Rest it in a dry cooler lined with old towels for 1.5 - 2 hours before slicing.

VENISON PASTRAMI

Steps:

• Combine water, kosher salt, brown sugar, pickling spice and pink cure salt in a large container. Stir until dissolved.
• Place roasts in a separate container and pour brine over the top so all meat is well covered.
• Cover and refrigerate for 5-7 days, turning roasts at least once on day 3 or day 4.
• Remove meat from brine and discard brine. Rinse meat removing all spices.
• Soak meat in fresh cold water for 2-3 minutes
• Place meat on a baking rack and let the water drain off. Pat meat dry with paper towels.
• Place peppercorns, coriander seeds and mustard seeds in a spice blender or food processor. Blend just until spices are broken up.
• Mix in garlic powder and smoked paprika
• Rub mixed spices all over meat
• Place meat on racks in smoker. Set smoker temperature to 160°.
• Place one pan of wood chips in smoker
• When wood chips stop smoking (approximately 1 hour) add a 2nd pan of wood chips
• Continue cooking in smoker until meat reaches 145°. This may take 4-6 hours.
• Remove meat from smoker and place on a baking rack over a cookie sheet
• Preheat oven to 275°
• Pour hot tap water into cookie sheet, filling pan about half full. This will become your steam tray.
• Wrap meat and pan with foil so that no steam will escape during cooking
• Carefully move pan to oven
• Bake in preheated 275° oven for 1 hour
• Remove from oven and allow to sit covered for 10-15 minutes. Carefully remove foil.
• Slice when meat is cooled

HOW TO MAKE PASTRAMI

Steps:

• Start by making the brine, in which the meat will soak for several days. Combine the water, sugar and spices in a saucepan and heat until the sugar and salt have dissolved. Allow the brine to cool before transferring it into a large resealable zip-top bag. We recommend double-bagging it in case of any leakages and placing it into a pan. Place the turkey into the bag and seal. Allow to soak for 2-3 days. After brining, remove the turkey from the bag and rinse well. Dry with paper towel and set on a chopping board. Make the dry rub by pulsing or processing the rub ingredients in a blender or food processor. Generously coat the turkey with the rub, ensuring all of the breast has been covered. Place the turkey in a large airtight container and place in the fridge for 24 hours. To cook the turkey, fold a large sheet of heavy duty aluminium foil, approximately 2ft in length, in half and fold in half once again. Fold the edges up on one of the halves, similar to that of a small pizza box. Soak the hickory chips in water for about 15 minutes. In the meantime, position an oven rack about 4 inches below the broiler and pre-heat to high. Drain the chips and place in the folded foil section you created. Broil for about 5 minutes, stir and broil for a further 2 minutes. Remove from the heat and fold the 'top' part of the foil over and crimp it closed. Use a knife and create several small holes in the foil to release the smoke. Place into the oven and pre-heat for 250 deg F. Place the turkey in a roasting, breast side down, and roast for an hour. For a convection oven, increase heat to 325 deg F, or to 350 deg F for a standard oven. Turn the turkey and roast until the internal temperatures reaches 160 deg F. Transfer to a chopping board and cool until you are able to handle the turkey. Slice thinly and serve warm or store in an airtight container for sandwiches later.

HOMEMADE SMOKED PASTRAMI RECIPE

Steps:

• Rinse the brisket under cold running water and pat dry with paper towels. Trim all but 1/4 inch of the fat cap off. Remove any stringy silver skin from the flesh side.
• In a pot over medium-high, place 4 cups of the water, the salt, and the sugar. Bring to a boil and stir to dissolve the salt and sugar. Allow this to cool. In a large container with a lid place the salted water, remaining water, onion, garlic, peppercorns, bay leaves, and pink salt. Submerge the brisket in the brine. Cover and refrigerate for 6 days, turning once a day for even brining.
• The morning of day 6 remove the brisket from the brine. Discard the brine. Rinse the brisket very well under cold running water to remove much of the salt. Pat the meat dry with paper towels. Place the brisket on a sheet tray and set aside to come to room temperature.
• In a medium bowl, whisk together all of the dry rub ingredients. Coat the entire brisket with the rub and press it into the meat with your hands.
• Fill the bowl of your smoker halfway with water. Add wood chips to the side tray. Preheat the smoker to 225°F with the top vent open.
• Place the brisket, fat side up, on a rack inside the smoker. Smoke the brisket until a dark crust forms and the internal temperature reads between 175°F and 185°F, approximately 6 to 7 hours. Replenish the wood chips and water approximately every 60 minutes.
• Wrap the brisket in aluminum foil or 2 layers of butcher's paper and continue to smoke to an internal temperature of 190°F to 195°F, approximately 1 to 2 more hours. Check with a reliable digital meat thermometer or the probe thermometer that is attached to your smoker.
• Transfer the cooked and covered pastrami to a cutting board and allow to rest for 1 to 2 hours. Slice thinly against the grain. Serve with cole slaw and pickles or make into a pastrami melt sandwich. (Recipe follows).