載入中...
ID: 30ee4d51...
Learn to make authentic, deli-style pastrami at home using a brisket flat. This process involves a detailed six-day curing period in a custom brine followed by a low-and-slow smoking session for a tender, flavorful result with the classic pink interior.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Prepare a custom pickling spice and liquid brine, then cool it down with ice. → Cure the brisket flat in the brine for 6 full days in the refrigerator. → Rinse, dry, and apply a pepper-coriander rub without adding extra salt. → Smoke at 250°F until colored, wrap in foil, and finish at 300°F until tender. → Rest the meat and slice against the grain to serve.
Prepare a custom pickling spice and liquid brine, then cool it down with ice. → Cure the brisket flat in the brine for 6 full days in the refrigerator. → Rinse, dry, and apply a pepper-coriander rub without adding extra salt. → Smoke at 250°F until colored, wrap in foil, and finish at 300°F until tender. → Rest the meat and slice against the grain to serve.
Learn to make authentic, deli-style pastrami at home using a brisket flat. This process involves a detailed six-day curing period in a custom brine followed by a low-and-slow smoking session for a tender, flavorful result with the classic pink interior.
Toast 1 tablespoon each of black peppercorns, coriander, and mustard seeds in a dry skillet until fragrant, then crack them using a heavy pan to release oils.
Combine the cracked spices with chili flakes, allspice, cloves, ginger, mace, torn bay leaves, and a broken cinnamon stick to finish the pickling spice mix.
Create the brine by boiling 1 gallon of water with kosher salt, white sugar, pink pickling salt, crushed garlic, and 1/4 cup of the spice mix until dissolved.
Pour the hot brine over ice in a brining bucket to cool it down rapidly before adding the meat.
Submerge the brisket flat in the cold brine and refrigerate for 6 days, ensuring it stays completely covered.
Pink pickling salt (containing sodium nitrite) is essential for the characteristic pink color and food safety during the long curing process.
Rinsing the meat after curing is a vital step; otherwise, the exterior of the pastrami will be far too salty.
The rub contains no salt because the meat has already been deeply seasoned by the brine.
Slicing while cold allows you to get much thinner, deli-style slices, which can then be reheated.
Please log in to join the conversation and earn XP!
Loading comments...