How to Make Pastrami: A Step-by-Step Guide

Are you a fan of pastrami sandwiches, but find the store-bought varieties lacking? Why not try making your own pastrami from scratch! Making pastrami at home may seem like a daunting task, but with a little patience and preparation, it can lead to a delicious and satisfying result.

There are a few key steps to making pastrami, which include brining the meat, seasoning it with a flavorful spice rub, and smoking it to perfection. While the process may take a few days to complete, the end result is well worth the effort. So, put on your apron, roll up your sleeves, and get ready to make some mouth-watering pastrami at home!

Making Pastrami: A Step-by-Step Guide

If you’re a fan of smoked meat, you must try making your own pastrami. Homemade pastrami is tender, flavorful, and costs a fraction of store-bought pastrami. Here’s how to make pastrami at home.

1. Choose the Cut of Meat

Pastrami is traditionally made from beef brisket, which is a tough and flavorful cut. However, you can also use beef navel, which comes from the brisket’s belly. Look for well-marbled meat with a nice fat cap.

2. Cure the Meat

To make pastrami, you first need to cure the meat. Mix together kosher salt, brown sugar, black pepper, garlic powder, paprika, and some curing salt (sodium nitrate) if desired. Rub the mixture all over the meat, making sure to get it into every nook and cranny. Place the meat in a large plastic bag or wrap it tightly in plastic wrap. Refrigerate for at least 5 days, flipping the meat over every day.

3. Rinse and Soak the Meat

After the meat has cured, rinse it thoroughly under cold running water to remove any excess salt. Then, soak the meat in cold water for at least 1 hour, changing the water every 30 minutes. This will help remove any remaining salt and give the meat a milder flavor.

4. Dry the Meat

Remove the meat from the water and pat it dry with paper towels. Let the meat air-dry for at least 2 hours, or until the surface feels slightly tacky.

5. Apply the Rub

Pastrami is traditionally rubbed with a blend of ground coriander, black pepper, and paprika. You can also add other spices, such as cumin, mustard seed, or onion powder. Rub the mixture all over the meat, again making sure to get it into every nook and cranny.

6. Smoke the Meat

Pastrami is usually smoked low and slow over hardwood, such as hickory, oak, or mesquite. You can use a smoker, a charcoal grill, or a gas grill with a smoker box. Smoke the meat at a temperature of 225-250°F until it reaches an internal temperature of 195-205°F. This can take anywhere from 8 to 16 hours, depending on the size of the meat and the temperature of your smoker.

7. Rest the Meat

Once the meat is done, remove it from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute and the meat to become more tender.

8. Slice the Meat

When you’re ready to serve the pastrami, slice it thinly across the grain. This will ensure that the meat is tender and easy to chew. You can serve it on rye bread with mustard and pickles, or use it in sandwiches and salads.

9. Store the Meat

Pastrami can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. To reheat the meat, steam it gently until it’s hot and tender.

10. Experiment with Flavors

Making pastrami is a fun and creative process that allows you to experiment with different flavors and spices. Try adding herbs, like thyme or rosemary, to the rub, or use different types of wood chips for smoking. You can also try making pastrami from other types of meat, such as pork belly or turkey, for a unique twist on this classic dish.

Choosing the meat

The first step in making pastrami is selecting the right cut of meat. Traditionally, pastrami is made with beef brisket, but you can also use beef round, which is leaner but requires careful trimming before cooking.

1. Look for the right fat content: A good pastrami cut should have a good balance of fat and meat. Some fat will melt during cooking, adding flavor and moisture to the meat. Ideally, you want a cut with a fat cap of ¼ to ½ inch.

2. Buy fresh meat: Always buy fresh, high-quality meat from a reputable butcher. Avoid pre-packaged cuts as they may have been sitting in a storage for a while. Fresh meat ensures the best taste and texture.

3. Select the appropriate size: Pastrami can be made using smaller or larger cuts. For bigger cuts, it is advisable to cut them into smaller, more manageable sizes to ensure even cooking.

4. Consider marbling: Look for meat with marbled fat, which will help keep the pastrami moist during cooking.

5. Avoid pre-brined meat: While some cuts of meat come pre-brined, we recommend selecting fresh meat and brining it yourself as this allows you to control the flavor profile.

Once you have selected the meat, it’s time to begin preparing it for brining and seasoning. In the next section, we will discuss the process of brining and how to season the meat.

The Process of Making Pastrami

Making pastrami may seem intimidating, but the process is actually straightforward. Here are the steps to make your own pastrami at home.

Step 1: Choose the Meat

The type of meat used for pastrami is beef brisket. It is usually sold as a whole cut or point cut, which is the fatty end of the brisket. The meat should have a layer of fat on top; this helps the meat stay moist during cooking.

Step 2: Brine the Meat

Brining is the process of soaking the meat in a solution of salt, water, and seasonings. Brining is important because it adds flavor and helps to tenderize the meat. The brine mixture can include a range of seasonings such as garlic, coriander, black pepper, and mustard seeds.

To make the brine, dissolve the salt and sugar in water over heat. Add your chosen seasonings and let the mixture cool. Once the brine has cooled, place the meat in a large container and pour the brine over it. Cover and refrigerate for at least five days.

Step 3: Dry the Meat

After brining, remove the meat from the brine and pat it dry with paper towels. Place it in a refrigerator or cold room and let it sit for 24 hours to dry out.

Step 4: Coat the Meat

The next step is to coat the meat with a spice rub. The spice rub usually includes a mix of thyme, paprika, coriander, garlic powder, and black pepper. Be sure to coat the meat evenly.

Step 5: Smoke the Meat

Smoking the meat is the final step in making pastrami. Place the meat in a smoker and smoke for 4 to 6 hours at a temperature of 225-250°F. The meat should have a nice crust on the outside and be pink in the middle.

Once the meat has finished cooking, remove it from the smoker and let it rest for 15 minutes before slicing. Serve with your favorite bread and toppings, such as mustard or sauerkraut.

Making pastrami isn’t hard, and the end result is worth the effort. Follow these steps, and you will have delicious pastrami that rivals anything you’ve ever tasted.

That’s How You Make Delicious Pastrami

Now you know how to make pastrami at home from scratch, no more buying from the deli. It’s a fun and rewarding experience, and the taste is just out of this world. Thanks for reading this article, and I hope you enjoyed it as much as I enjoyed writing it. Make sure to visit again for more great posts like this. Happy cooking!