HOW TO MAKE PASTRAMI AT HOME - A BEGINNERS GUIDE
This simple pastrami recipe is sure to delight beginners to pros alike. Nothing beats a big juicy Rueben filled with your own home smoked, mouth watering pastrami!
- Beef Brisket (leave the fat on, don't trim) - 2.5kg
- Misty Gully Kosher Salt - 200g
- Cure#1 6.25%- 5g
- Brown Sugar - 130g
- Misty Gully Pastrami Seasoning - 80g
- Pickling Spices (chilli flakes, peppercorns, mustard seeds, corriander seeds, cloves, mace) - optional. 2 tbsp of each.
- Beef Stock (optional) - 30ml
- Prepare pickling spices (if using), add to the kosher salt, sugar and curing salt.
- Combine with 4 litres of room temperature water in a large pot. Stir well. Place over a gentle heat and continue stirring until all salt and sugar has dissolved. Remove from heat, allow to cool completely.
- Add brisket to pot. Submerge completely. Place a weight (eg a dinner plate) on top to ensure the meat stays completely under the brine. Refrigerate for 4-5 days.
- Remove and rinse thoroughly, ensuring all excess salt, cure and spices have been removed (by this time, they've already done their magic and we no longer need them). Coat completely with Misty Gully Pastrami seasoning.
- Place in smoker/oven at 110c for 3-4 hours, until the meat reaches an internal temperature of 70c.
- Remove from smoker/oven and wrap tightly with foil. (Optional step - add a small amount of beef stock at this stage 30-50ml)
- Return to the oven/smoker and cook until the meat reaches an internal temperature of 94c. This will probably take another 3-4 hours.
- If eating hot - leave brisket wrapped in foil, wrap in a beach towel and place in a cool place for at least 60 minutes before slicing and serving. If eating cold - allow to cool, then store in the fridge. It will last for up to 10 days.