HOME-CURED BEEF PASTRAMI

HOME-CURED BEEF PASTRAMI image

Categories Beef

Number Of Ingredients 22

6 ounces or 3/4 cups Morton's kosher salt (or 200 grams if measuring water in liters)
3 ounces or ½ cup sugar (100 grams)
2 teaspoons pink salt (sodium nitrite), optional
5 cloves garlic, smashed with the flat side of a knife
2 tablespoons pickling spice
1 5-pound beef brisket, the more fat it has the better
Rub
1 tablespoon peppercorn, toasted and ground (or as needed)
1 tablespoon coriander seed, toasted and ground (or as needed)
Pickling Spice
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Steps:

In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it's thin, a third day if it's thick. Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncover. So this is what I do when I want both smoke and long slow cooking. I smoke the meat for a couple hours. Then I transfer it to a 200 to 250 degree oven to finish. With this pastrami, I would cook it in the oven for 30 to 60 minutes to bake the smoke on, and then cover it with foil and 1/2 cup of water and cook it for another 2 to 4 hours till it's tender (the water is to make sure there's plenty of steam).