Homemade Pastrami Recipe
This Homemade Pastrami is a flavor-packed journey! Enjoy tender, smoky meat perfect for sandwiches or as a savory snack.
Servings: 6 servings
Ingredients
Ingredients:
- 4.5 - 5 pounds raw corned beef choose a good quality cut
- 1/2 cup water
- 1/2 cup brown sugar (optional)
- 1/4 cup black peppercorns
- 1/4 cup red peppercorns
- 2 tablespoons coriander seeds
- 1 tablespoon mustard powder
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
Instructions
Instructions:
- Step 1: Prepare the Brine - Mix the water, brown sugar (if using), black peppercorns, red peppercorns, coriander seeds, mustard powder, smoked paprika, garlic powder, and onion powder in a bowl to create the brine.
- Step 2: Marinate the Corned Beef - Place the raw corned beef in the resealable plastic bag. Pour the brine over the meat, seal the bag, and refrigerate for at least 5 days.
- Step 3: Rinse and Dry - After marination, rinse the corned beef under cold water and pat it dry with paper towels.
- Step 4: Prepare for Smoking - Preheat your smoker or grill to 225°F (107°C) and prepare your wood chips for smoking.
- Step 5: Smoke the Pastrami - Smoke the corned beef for about 6-8 hours, or until it reaches an internal temperature of 190°F (88°C).
- Step 6: Wrap and Rest - Wrap the pastrami in aluminum foil and allow it to rest for at least 30 minutes before slicing.
- Step 7: Slice and Serve - Slice the pastrami against the grain and serve on rye bread with mustard or enjoy it as a snack.
Equipment
- Smoker or Grill
- Meat Thermometer
- Large resealable plastic bag
- Heavy-duty aluminum foil
- Cutting board and sharp knife
Notes
- Store leftover pastrami in an airtight container in the refrigerator for up to a week.
- For a lighter version, experiment with brisket or turkey breast.
- To reheat, warm gently in a skillet over low heat to prevent drying out.