Homemade Pastrami

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Have you ever tasted Homemade Pastrami? Once you do you will never want to buy it from the store again! This was completely made by my husband. He will show you step by step directions for making this wonderful meat!

Did you know that Pastrami is the same thing as Corned Beef? The only difference is that Pastrami is rubbed with additional spices after brining, then it is slowly smoked.

The word Pastrami comes from the Romanian word pastra which means to preserve. It was then translated via Yiddish to Pastrami.

Beef brisket comes from the cows breast between the shank and the ribs.

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Ingredients

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Combine the brine ingredients. Heat to boiling in a stainless steel

pan over medium heat until the Tender Quick is dissolved and let cool.

Using a sharp knife, cut away all the visible fat you can.

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Tenderize the brisket with the spiked tenderizer.

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Pour the cooled brine and brisket into a large resealable bag.

This is called brine curing. Remove all the air from the bag.

Never brine in an aluminum pan or aluminum container.

Refrigerate 7-10 days.

Rule of thumb is 5 days of brining for every inch of thickness.

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Remove the brisket from the brine and rinse briefly with cold water. Discard the brine.

Place the brisket in a large covered container completely submerged with fresh cold water for 24 hours.

The meat is going to be dry smoked so this helps draw out some of the salt.

The next day, remove the brisket from the water and pat dry.

Combine the dry rub ingredients and rub all over the brisket.

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Place brisket into a heavy foil pan to save on clean up or place on the rack.

Smoke the brisket following the instructions for your smoker. You will want to preheat and keep your smoker between 180-200 degrees at all times. Smoke the brisket until the internal temperature is 165 degrees. Figure one hour of cooking per pound of meat. Use smoke for the first half of cooking and then finish without smoking.

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Remove the brisket from the smoker and let cool.

Cover and refrigerate until cold. We kept it refrigerated over night.

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Once cold, slice it into thin strips and keep refrigerated until ready to eat.

Source: Leeners “Making Old Fashioned Corned Beef and Pastrami”

Homemade Pastrami

  • Difficulty: intermediate
  • Print

http://www.InDianesKitchen.com

4754E5DD-FD98-4EEC-ADC6-6F772DA030BE

Ingredients

1 beef brisket

BRINE:

2 cups (1 lb.) Morton Tender Quick

6 Tbl sugar

1 Tbl pickling spices

2 tsp paprika

1 tsp garlic powder

1 tsp coarse black pepper

1 bay leaf

2 quarts water

DRY RUB:

3 Tbl coarse black pepper

1 Tbl sweet paprika

1 tsp ground coriander

1 tsp garlic powder

1 tsp mustard seed

Directions

Combine the brine ingredients in a 4 quart stainless steel pot, (a non-reactive pan never in an aluminum pan). Bring to a boil, stirring until the Tender Quick is completely dissolved. Let cool to below 75 degrees.

Place your brisket on a cutting board and carefully cut away all surface fat. Using a meat tenderizer with spikes, tenderize the meat. This will allow the brine to penetrate the brisket. It is not necessary to poke all the way through the brisket. Turn the brisket over and repeat.

Pour the cooled brine and the brisket into a large ziplock bag, removing all possible air. Refrigerate for 7-10 days. A good rule of thumb is to use 5 days of brining for every inch of thickness.

After 7-10 days, remove the brisket and discard the brine. Rinse the brisket briefly in cold water. Place the brisket in a large pot and cover it with fresh cold water. Refrigerate for 24 hours. The meat will be dry smoked so the overnight soaking will get out some of the salt.

The next day, remove the meat from the water and pat dry.

Combine the dry rub ingredients and rub them all over the brisket.

Place the brisket into a heavy foil pan if you want to have easy clean up. Otherwise place right on the rack.

Preheat and keep your smoker at 180-200 degrees at all times. Follow manufacture instructions for smoking. Smoke with the wood chips for the first half of cooking and remove them for the last half. Just remember, low and slow.

Put the brisket in the smoker and smoke to an internal temperature of 165 degrees. Figure about one hour of cooking per pound of meat but check the temperature to be certain.

Let brisket cool and refrigerate overnight. The next day slice and serve. Refrigerate all leftovers.

http://www.InDianesKitchen.com

 

 

 

 

 

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Categories: Roast Beef

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