Pastrami is a cured, smoked beef brisket or flat as it is known. It enjoys huge popularity in the states and growing popularity over here in Europe. Pastrami is cured with seasonings and hot smoked with more seasonings. The main flavours associated with pastrami are pepper, coriander, garlic and paprika. We have formulated this recipe for pastrami using a 2.3Kg brisket which is a manageable size. If you cannot find a brisket that size then you will need to adjust your recipe accordingly.
Pastrami Cure - This is a two part (Cure & Seasoning) to make your own New York Deli Style Pastrami. This pack is sufficient to make 2.5Kg of pastrami. Comes complete with instructions. Coeliacs are able to use this cure as it contains no gluten.
Diabetics can use our cure too as it contains no sugar.
What is Pastrami??
Pastrami is a cured, smoked beef brisket or flat as it is known. Pastrami enjoys huge popularity in the states and is growing in popularity over here in the UK.
You'll be able to use our pastrami cure to make your own Pastrami with our seasonings. You can season and hot smoke your cured pastrami using the seasonings provided. Pastrami's main flavours are pepper, coriander, garlic and paprika. We have formulated our cure to use with a 2.3Kg brisket, which is a manageable size. You can adjust the seasonings in the pastrami cure if your meat is a different weight.
To Cure your Pastrami
- Trim the excess fat skin and sinew from your brisket and pat dry with paper towel. With the brisket on a chopping board use a small knife to pierce both the upper and lower surfaces of the meat at about one inch 25mm intervals. This will allow the cure to do it’s thing evenly through the whole brisket.
- Place the Brisket in a non-metallic dish.
- Mix together the Pastrami Cure with the sugar (optional), spread the cure evenly over both sides of the brisket rubbing it into the surface of the meat thoroughly.
- Transfer the brisket into a sealed vacuum bag or other sealable bag. When doing this try to remove as much air as possible from the bag and ensure that the bag doesn’t leak during the curing stage. If there is a chance the bag may leak then ensure you place the bag on a tray or shallow dish to catch any liquid that may be produced during the curing process.
- Allow the brisket to cure in the fridge for seven days turning over daily.
- After the curing stage is complete, remove the brisket from the fridge and discard the bag.
- Rinse the brisket under cold running water to remove all traces of the cure.
- Soak in sufficient cold water to submerge the brisket for one hour, drain and pat dry with kitchen towel.
- Lay the brisket in a non-metallic tray. Apply the seasoning mix to the brisket in the ratio of one third of it on the bottom and sides with the remaining two thirds on the top surface. The point of this is to give the brisket a herb and spice crust as it cooks through.
To find out more check out our pastrami instructions