New York-Style Beef Pastrami
A classic New York-style pastrami made from beef brisket, cured and hot-smoked with a spicy pepper crust. The combination of coriander, black pepper, and garlic gives the meat its distinctive character. Ideal for Reuben sandwiches or as cold cuts.
Ingredients(for 1 kg)
Instructions
Wet Brining
5-7 daysDissolve curing salt and brown sugar in 1 liter of water per kg of meat. Submerge the meat completely in the brine and cure in the refrigerator at 2-4 °C for 5-7 days, turning daily.
Rinsing and Drying
2-4 hoursRemove the meat from the brine and soak in cold water for 1-2 hours to remove excess salt. Pat dry and allow to air-dry for 2 hours until the surface becomes tacky (pellicle forms).
Applying the Pepper Crust
10-15 minutesMix black pepper, coriander, garlic powder, mustard seeds, and smoked paprika. Coat the entire piece of meat evenly and generously with the spice mixture, pressing it in lightly.
Smoking
6-8 hoursSet the smoker to 110-120 °C and add oak and cherry wood. Place the pastrami inside and smoke until a core temperature of 90-95 °C is reached. Once done, wrap in aluminum foil and rest for 1 hour.
Pro Tip
After smoking, wrap the pastrami in aluminum foil and let it rest for at least 1 hour. For optimal sliceability, allow the meat to cool completely before slicing.
Glossary Terms
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