She Strengthens

Crafting the Perfect Homemade Pastrami: A Step-by-Step Guide

The Art of Smoking and Brining

Homemade pastrami is a culinary delight that requires patience, precision, and a bit of creativity. By employing similar techniques used in making DIY bacon and corned beef, you can create a mouthwatering, beefy pastrami with a subtle balance of salt and smoke. This recipe will walk you through the process of curing, smoking, and steaming pastrami to perfection.

Special Equipment Needed

Before you begin, make sure you have the following equipment:

• A roasting pan fitted with a roasting rack that sits at least 1 1/2 inches above the bottom of the pan
• Giant resealable storage bags (jumbo 2-gallon bags)
• Heavy-duty aluminum foil (4 yards of 18-inch-wide foil)
• A clean coffee or spice grinder

Selecting the Right Ingredients

For this recipe, you’ll need:

• Kosher salt (Diamond Crystal brand recommended)
• Curing salt (pink salt or saltpeter)
• Pure, resin-free, bark-free wood chips (apple wood or hickory recommended)
• Coriander seeds
• Black peppercorns
• Dark brown sugar
• Ground ginger
• Garlic powder
• A 4- to 5-pound beef brisket

The Curing Process

Combine the curing mixture ingredients in a small bowl. Place the brisket fat-side down on a work surface and sprinkle it evenly with half of the curing mixture. Let it sit for 25 minutes, then flip the brisket over and sprinkle it with the remaining curing mixture. Place the brisket in an extra-large resealable plastic bag and refrigerate for 7 days, flipping every 2 days.

Smoking the Pastrami

On the eighth day, remove the brisket from the bag and gently pat off any excess moisture. Place it on a wire rack over a baking sheet and refrigerate uncovered overnight. The next day, let the brisket sit at room temperature for 1 hour. Meanwhile, prepare the oven by removing all racks except one arranged in the lowest position. Heat the oven to 200°F.

Line the inside of a roasting pan with foil, overlapping it in the center of the pan by about 1 inch. Scatter the wood chips in an even layer over the foil in the bottom of the pan. Fit a roasting rack over the chips and place the brisket on the rack fat-side up. Bring the long edges of the foil up to meet in the middle and crimp it to close tightly.

Place the roasting pan across two burners over medium-high heat until a steady stream of smoke pours out of the top seam of the foil bundle, about 5 minutes. Then, place the pan in the oven and smoke until the pastrami reaches 140°F on an instant-read thermometer, about 4 to 6 hours.

Steaming the Pastrami

Remove the pan from the oven and carefully open the top seam of the foil. Remove the rack and pastrami to a baking sheet or heatproof work surface; set aside. Discard the foil and smoking wood chips.

Increase the oven temperature to 325°F and keep the rack in the lowest position. Place the pastrami fat-side up in the empty roasting pan. Bring the water to a boil in a large saucepan, then pour enough boiling water to reach halfway up the thickest side of the pastrami, being careful not to pour it directly onto the pastrami. Cover the roasting pan tightly with foil and steam the pastrami in the oven until knife tender, about 3 hours.

The Final Touches

Remove the pastrami to a cutting board and let it sit for 10 minutes before slicing against the grain. Your homemade pastrami is now ready to be used in a variety of recipes, from classic Reuben sandwiches to savory pies and pastrami-topped latkes.

Tips and Variations

• To stop after smoking, cool the meat to room temperature and refrigerate it tightly wrapped in plastic wrap for up to 24 hours before steaming.
• Use different types of wood chips, such as cherry or mesquite, to create unique flavor profiles.
• Experiment with various spices and seasonings in the curing mixture to create your own signature flavor.

By following these steps and tips, you’ll be well on your way to crafting delicious, homemade pastrami that will impress even the most discerning palates. Happy cooking!