Looking for a delicious, deli-style sandwich experience at home? This Homemade Pastrami recipe delivers rich, smoky flavors and tender meat that’s perfect for sandwiches or on its own!
Ingredients
For the Brine
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pink curing salt (Prague Powder #1)
- 4 cups water
For the Pastrami
- 3-4 lb beef brisket
- 1/4 cup cracked black pepper
- 1/4 cup ground coriander
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Directions
Prepare the Brine
- Combine Ingredients: In a large bowl, mix kosher salt, sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, and pink curing salt.
- Add Water: Pour in the water and stir until the salt and sugar are fully dissolved.
Brine the Beef
- Submerge the Meat: Place the beef brisket in a large, resealable plastic bag or a brining container.
- Add Brine: Pour the brine over the brisket, ensuring it’s fully submerged. Seal the bag or cover the container.
- Refrigerate: Store in the refrigerator for 5-7 days, turning the meat daily.
Prepare the Pastrami
- Rinse and Dry: After brining, remove the brisket and rinse it under cold water to remove excess brine. Pat dry with paper towels.
- Season the Meat: In a small bowl, combine cracked black pepper, ground coriander, paprika, garlic powder, and onion powder. Rub this spice mixture evenly over the brisket.
Smoke the Pastrami
- Preheat Smoker: Preheat your smoker to 225°F (107°C), using your choice of wood chips (e.g., hickory or mesquite).
- Smoke the Brisket: Smoke the brisket for 5-6 hours, or until it reaches an internal temperature of 190°F (88°C). The meat should be tender and have a rich, smoky flavor.
Serve
- Rest and Slice: Allow the pastrami to rest for 30 minutes before slicing.
- Enjoy: Serve on rye bread with mustard, pickles, and your favorite deli-style toppings.
Servings and Timing
- Prep Time: 15 minutes
- Brining Time: 5-7 days
- Smoking Time: 5-6 hours
- Total Time: 5-7 days + 6 hours
- Serving Size: 4 oz
- Calorie Count: 300 kcal per serving
Notes
- Smoking Space: Ensure you have a dedicated space for smoking or use a suitable indoor smoker.
- Storage: Homemade pastrami can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
10 FAQs
- Can I use a different cut of meat?
Brisket is traditional, but you can use other cuts like round if preferred. - What if I don’t have a smoker?
You can use a grill with indirect heat or an oven with a smoke box for a similar effect. - How can I adjust the spiciness?
Modify the amount of black pepper and coriander in the spice rub to suit your taste. - Can I skip the curing salt?
The curing salt helps preserve the meat and develop flavor, but you can omit it for a different texture and taste. - How do I ensure the pastrami stays moist?
Make sure to keep the smoker or cooking environment at a steady temperature and avoid overcooking. - Can I use pre-ground spices?
Yes, pre-ground spices work, but freshly ground spices offer better flavor. - How long can I freeze pastrami?
Frozen pastrami can be kept for up to 3 months. Thaw in the refrigerator before using. - How should I slice the pastrami?
Slice thinly against the grain for the best texture. - Can I make this without a smoker?
Yes, using an oven or slow cooker with liquid smoke can also yield good results. - What sides go well with pastrami?
Traditional sides include coleslaw, potato salad, or pickles.
Conclusion
This Homemade Pastrami is perfect for a hearty, deli-style sandwich experience at home. With a flavorful brine, robust seasoning, and rich smoky taste, it’s a treat for any meat lover!
PrintHomemade Pastrami
- Total Time: 15 minutes
Description
Create delicious, deli-style pastrami at home with this recipe. Brined and smoked to perfection, it’s ideal for sandwiches, salads, or a hearty main course.
Ingredients
Scale
For the Brine:
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pink curing salt (Prague Powder #1)
- 4 cups water
For the Pastrami:
- 3–4 lb beef brisket
- 1/4 cup cracked black pepper
- 1/4 cup ground coriander
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Instructions
- Prepare the Brine:
- In a large bowl, combine kosher salt, sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, and pink curing salt.
- Add the water and stir until the salt and sugar are fully dissolved.
- Brine the Beef:
- Place the beef brisket in a large, resealable plastic bag or a brining container.
- Pour the brine over the brisket, making sure it’s fully submerged. Seal the bag or cover the container.
- Refrigerate for 5-7 days, turning the meat daily.
- Prepare the Pastrami:
- After brining, remove the brisket and rinse it under cold water to remove excess brine.
- Pat the brisket dry with paper towels.
- In a small bowl, mix together cracked black pepper, ground coriander, paprika, garlic powder, and onion powder.
- Rub the spice mixture evenly over the brisket.
- Smoke the Pastrami:
- Preheat your smoker to 225°F (107°C) using your choice of wood chips (e.g., hickory or mesquite).
- Smoke the brisket for about 5-6 hours, or until it reaches an internal temperature of 190°F (88°C). The meat should be tender and have a rich, smoky flavor.
- Serve:
- Let the pastrami rest for 30 minutes before slicing.
- Serve on rye bread with mustard, pickles, and your favorite deli-style toppings.
Notes
Ensure you have a dedicated space for smoking or a suitable indoor smoker. Homemade pastrami can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
- Prep Time: 15 minutes