Making Your Own Pastrami

Learn to make your own pastrami and reward yourself with a smoky, succulent meal that’s both sweet and spicy.


| February 2015



Brisket In Brine

1. Cure the brisket in brine for 5 days, then replace the brine with a sweeter mixture — equal parts sugar and salt dissolved in water — for a further 5 days. Remove from the brine.


Photo by Nick Pope

Curing and Smoking (Firefly Books, 2012), by Dick and James Strawbridge, offers encouragement and practical instruction on how to transform fresh meats, fish, seafood and even eggs and cheese into flavorful treats. The authors show you all the key methods and give you ideas on making your own creations with your homemade products as the star. The following excerpt from “Pastrami” instructs you how to make pastrami.

You can purchase this book from the MOTHER EARTH NEWS store: Curing and Smoking.

Pastrami is actually cured beef brisket cooked in spices, hot smoked and then steam cooked. Making your own pastrami is a fairly time-consuming process. However, once you’ve tasted the homemade version, you’ll find that store-bought pastrami just doesn’t compare. Our recipe gives a pastrami that is both sweet and spicy, smoky and succulent.

​A Spice Rub for Pastrami

For 2 pounds beef brisket
• 3 tablespoons coarsely ground black peppercorns
• 1 teaspoon crushed garlic
• 2 tablespoons ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon red pepper flakes

Crush the peppercorns, garlic and coriander seeds with a mortar and pestle, keeping the texture coarse. Add the paprika and chilli flakes.

Preparing the Brisket

Follow the brined brisket process and soak for 5 days. Then replace the brine with a sweeter mixture — 13 ounces each of sugar and salt dissolved in 7 pints of water — for another 5 days. Remove the brisket from the brine and pat it dry with paper towels. Vigorously massage the spice rub mixture into the brisket, trying to get as much to stick to the meat as possible.





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