How to Make Pastrami at Home

Have you ever wanted to experience the magic of a juicy and flavorful New York pastrami without leaving your home? Now you can! With a little patience and a love for cooking, you can prepare your own homemade pastrami that rivals the most famous delis in Manhattan. In this step-by-step guide, we will show you how to make pastrami at home using simple ingredients. It is a time-consuming but rewarding preparation process.

Aditional information about Pastrami:

Originating from the iconic delis of New York, pastrami is a cured and smoked meat delicacy, famous for its tender texture and spicy flavor. Traditionally, it's made from beef brisket, which undergoes a lengthy brining and smoking process, but here, smoking is replaced with a much easier - though not quicker - process.

How to use Pastrami:

Pastrami is versatile and can be used in various ways. It's often thinly sliced and used as a filling in sandwiches, such as the famous "Pastrami on Rye" or New York's "Reuben." It also pairs excellently with smoked meat dishes or served as an appetizer with pickles and mustard.

What goes well with homemade Pastrami:

Pastrami pairs wonderfully with rye bread, Swiss cheese, pickles, onions, and Dijon mustard. It adds an irresistible touch to any sandwich or dish you choose.

Why it is so famous:

Pastrami gained fame for its unique blend of flavors, the result of the curing and smoking process. Its rich history and tradition in New York delis have made it a cherished delicacy worldwide.

Become a master of homemade Pastrami:

Follow this guide, and soon you'll be savoring your own homemade pastrami that rivals the best delis in New York. Remember, patience is key, and the final result is absolutely rewarding. Enjoy your meal!

How to Make Pastrami at Home

Ingredients:

• 1.5 ~ 2.5 kg of beef brisket or sirloin
• Brine:
• 4 liters of water
• 185 grams of coarse salt
• 40 grams of smoked salt (or 40g of coarse salt + 1 teaspoon of liquid smoke)
• 172 grams of sugar
• 44 grams of brown sugar
• 85 grams of honey
• 20 grams of curing salt
• 8 grams of pickling spice (recipe at the end)
• 5 cloves of garlic, crushed
• Spice Rub:
• 40 grams of black peppercorns
• 15 grams of coriander seeds
• 15 grams of mustard seeds
• 10 grams of smoked salt (or 10 grams of smoked salt + ¼ teaspoon of liquid smoke)
• 8 grams of pickling spice

Step 1: Prepare the Brine

On the first day, start by preparing the brine. Mix all the brine ingredients in a pot and bring it to a boil. Then, turn off the heat and let the brine return to room temperature. You can speed up this process by adding 2 liters of cold water after boiling.

When the brine is at room temperature, place the beef brisket or sirloin in the brine, making sure it's submerged (use a dessert plate if necessary). Refrigerate and let it rest for at least 72 hours.

Step 2: Maintain the Brine

On days 2 and 3, continue keeping the meat in the brine in the refrigerator.

Step 3: Prepare the Spice Rub

On day 4, before starting the cooking process, prepare the spice rub. Toast the mustard seeds, coriander seeds, and black peppercorns until fragrant (about 2 minutes). Then, coarsely grind them and mix with the other ingredients.

Step 4: Prepare the Meat for Cooking

Remove the meat from the brine after 48 hours and rinse it to remove excess brine. Pat it dry with paper towels and place it on two sheets of aluminum foil. Evenly spread the spice rub mixture over the meat, covering all sides. Wrap the meat in aluminum foil, making it tight. Make two cuts on the bottom to allow liquid to drain during cooking. Place the wrapped meat with the cuts down on a rack in a pan.

Step 5: Cook the Pastrami

Let the meat rest at room temperature for 1 hour and 30 minutes to 2 hours until it reaches room temperature. Preheat the oven to 220°F/105°C. Then, place the pan with the meat on the rack in the oven and let it cook for 12 hours. Yes, you read that right, 12 hours!

Step 6: Let It Cool

On day 5, in the morning or after 12 hours of cooking, turn off the oven and let the meat cool completely inside.

Step 7: Slice and Serve

After cooling, remove the meat from the aluminum foil, removing excess spice rub (don't worry if some spices stick). Now, you're ready to slice your homemade pastrami!

To serve, slice the pastrami thinly and steam it. Serve it on an authentic New York rye bread or artisanal bread, accompanied by Dijon mustard for a truly incredible experience. American mustard.

Pickling Spice:

If you want to make more pastrami in the future, here's the recipe for the pickling spice that you can store:

• 20 grams of black peppercorns
• 20 grams of mustard seeds
• 20 grams of coriander seeds
• 12 grams of red pepper flakes
• 14 grams of juniper berries
• 6 grams of cloves
• 8 grams of ground ginger
• 8 grams of allspice
• 2 cinnamon sticks
• 24 dried bay leaves.

Homemade Pastrami Recipe

Adapted from https://ladyandpups.com/2014/03/25/faux-smoked-meat-pastrami-eng/