Homemade Pastrami Recipe

There’s something undeniably special about homemade pastrami. The rich, smoky flavor combined with the tender, juicy texture makes it a beloved choice for sandwiches or simply enjoyed on its own. This homemade pastrami recipe is not only rewarding but also allows you to customize flavors to your liking. If you’ve ever craved that classic deli experience at home, this is the perfect project for you. Let’s dive into the process of creating your very own pastrami that will have your family and friends begging for more.

Why It’s My Go-To

Homemade pastrami is my go-to recipe for several reasons. First, it’s incredibly satisfying to create something from scratch that you would typically buy at a deli. The aroma of spices and smoke fills your kitchen, transporting you to a bustling New York deli. Additionally, making your own pastrami allows you to control the ingredients, ensuring you use quality cuts of meat and your preferred flavorings. Plus, there’s nothing quite like the first bite of a freshly made pastrami sandwich, piled high with your favorite toppings.

Shopping List

• 4.5 – 5 pounds raw corned beef – This will serve as the base for your pastrami, so choose a good quality cut.
• 1/2 cup water – To help create a brine and moist environment during cooking.
• 1/2 cup brown sugar (optional) – Adds a touch of sweetness to balance the spices.
• 1/4 cup black peppercorns – For that classic peppery flavor.
• 1/4 cup red peppercorns – These add a delightful color and a hint of sweetness.
• 2 tablespoons coriander seeds – This brings a warm, citrusy note to the pastrami.
• 1 tablespoon mustard powder – Essential for that classic pastrami taste.
• 2 tablespoons smoked paprika – Contributes a smoky depth to the flavor profile.
• 2 tablespoons garlic powder – For a robust savory element.
• 2 tablespoons onion powder – Enhances the overall flavor balance.

What’s in the Gear List

• Smoker or Grill – Essential for infusing that delicious smoky flavor.
• Meat thermometer – To ensure your pastrami is cooked to perfection.
• Large resealable plastic bag – For marinating the corned beef with the spice mix.
• Heavy-duty aluminum foil – To wrap your pastrami during cooking, helping to retain moisture.
• Cutting board and sharp knife – For slicing your finished pastrami.

Step-by-Step: Homemade Pastrami Recipe

Step 1: Prepare the Brine

Begin by mixing the water, brown sugar (if using), black peppercorns, red peppercorns, coriander seeds, mustard powder, smoked paprika, garlic powder, and onion powder in a bowl. This mixture will be your brine, which adds flavor to the meat.

Step 2: Marinate the Corned Beef

Place the raw corned beef in the large resealable plastic bag. Pour the brine over the meat, ensuring it’s well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 5 days. This allows the flavors to penetrate deeply.

Step 3: Rinse and Dry

After the marination period, remove the corned beef from the bag and rinse it under cold water. This step is crucial to remove excess salt and spices. Pat the beef dry with paper towels.

Step 4: Prepare for Smoking

Preheat your smoker or grill to a steady 225°F (107°C). While the smoker is heating up, you can prepare your wood chips for smoking. Hickory or oak works well, adding a lovely flavor to your pastrami.

Step 5: Smoke the Pastrami

Once your smoker is ready, place the corned beef directly on the grill grates. Smoke the pastrami for about 6-8 hours, or until it reaches an internal temperature of 190°F (88°C). The low and slow cooking method is key to achieving that tender, melt-in-your-mouth texture.

Step 6: Wrap and Rest

After smoking, wrap the pastrami tightly in heavy-duty aluminum foil. This helps it rest and retain moisture. Allow it to rest for at least 30 minutes before slicing.

Step 7: Slice and Serve

Using a sharp knife, slice the pastrami against the grain into thin slices. Serve it on rye bread with mustard, or enjoy it straight from the cutting board. This homemade pastrami is perfect for sandwiches, charcuterie boards, or simply as a snack.

If You’re Out Of…

• Black peppercorns: You can substitute with freshly ground black pepper.
• Red peppercorns: Use all black peppercorns for a spicier result.
• Coriander seeds: Ground coriander can be used in a pinch.
• Smoked paprika: Regular paprika and a touch of liquid smoke can mimic the flavor.

Troubleshooting Tips

• If your pastrami is too salty, try soaking the cooked slices in water for about 30 minutes before serving.
• If it’s not smoky enough, consider adding more wood chips during the smoking process next time.
• For a more tender pastrami, ensure you cook it to the right internal temperature.
• Don’t rush the resting step; allowing it to rest helps retain moisture.

Storage & Reheat Guide

Store any leftover pastrami in an airtight container in the refrigerator for up to a week. To reheat, slice the pastrami and warm it gently in a skillet over low heat or in the microwave. Avoid high heat to prevent it from drying out. You can also serve it cold on sandwiches or salads.

Quick Questions

Can I use a different cut of meat?

While corned beef is traditional for pastrami, you can experiment with brisket or even turkey breast for a lighter version.

Do I have to smoke the pastrami?

Smoking is what gives pastrami its distinctive flavor. If you don’t have a smoker, you can use your oven with a smoker box or liquid smoke, but the flavor may not be as rich.

How do I know when the pastrami is done?

The pastrami is ready when it reaches an internal temperature of 190°F (88°C) and is tender to the touch.

Can I freeze homemade pastrami?

Yes! Wrap the pastrami tightly in plastic wrap and then in foil before placing it in the freezer. It can be frozen for up to three months.

Wrap-Up

Embarking on the journey of making your own homemade pastrami is incredibly rewarding. The process may take some time, but the end result is a flavorful, tender meat that elevates any meal. Whether you’re enjoying it in a sandwich or on its own, each bite will remind you why this classic dish has stood the test of time. There’s a certain pride that comes with creating something so delicious from scratch, and I hope this recipe inspires you to give it a try. Happy cooking!