homemade pastrami

How To Make homemade pastrami

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  Step 1
  Chef's Note: I don't have my usual photos for this recipe... except the main photo, and that speaks for itself. YUM
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  Step 2
  In addition, if you already have a good corned beef (from a butcher that you trust) You can skip all the way down to step 15, and save three days. But you really need to trust that butcher, when he/she says they have a good corned beef.
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  Step 3
  THE BRINE
• Step 4
  Put the filtered water into a large non-reactive stockpot and bring to the boil.
• Step 5
  Add the brining ingredients.
• 
  Step 6
  Chef’s Note: If you are using juniper berries, rub them in your hands to bruise them before adding to the boiling liquid.
• 
  Step 7
  Chef’s Tip: If you are using gin, it’s a good idea to have a glass or two… just to make sure it hasn’t gone bad :-).
• Step 8
  Stir for about 5 minutes (make sure all the sugars and salts have completely dissolved).
• Step 9
  Remove from heat, and allow the brine to cool to room temperature.
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  Step 10
  Chef’s Note: You will need a non-reactive container to hold the brisket and the liquid… the stockpot will do fine, but make sure that it is a non-reactive stockpot. Personally, I prefer something glass. I don’t like anything plastic, because chemicals can leach out of the plastic over the long soaking time.
• Step 11
  Add the brisket to the liquid and immerse it completely in the brine.
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  Step 12
  Chef’s Note: The brisket will probably float, so use a pie plate or other non-reactive item to weigh it down.
• Step 13
  Place in the refrigerator and wait for three days... four or five, if you have the patience.
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  Step 14
  Chef’s Note: You can check it if you want; however, as long as it’s immersed in the brine, you really don’t have to do anything. Just don’t forget it’s in there.
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  Step 15
  THE RUB
• Step 16
  Add the pepper, coriander seeds, mustard seeds, and the bay leaves to a mortar & pestle, and coarsely grind. Or, you could use a spice grinder.
• Step 17
  Add the brown sugar, paprika, salt, cinnamon, and clove, and thoroughly combine.
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  Step 18
  THE PASTRIMI
• Step 19
  Remove the brisket from the brine, rinse, and pat dry.
• Step 20
  Thoroughly, cover the brisket with the spice rub
• Step 21
  Place the brisket (unwrapped) in the refrigerator for 24 hours.
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  Step 22
  Chef’s Note: We want the brisket to lose a bit of its moisture before putting it in the smoker, so unwrapped is the way to go. In addition, this will help to keep the rub from falling off.
• Step 23
  Remove from the refrigerator.
• Step 24
  Allow it to sit out for about an hour, this will take the chill off.
• Step 25
  Prepare your smoker, and set the temperature to 220f - 225f (104c – 107c).
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  Step 26
  Chef’s Tip: Do not be tempted to speed up the process by increasing the temperature… have patience, grasshopper.
• 
  Step 27
  Chef’s Note: The choice of wood will help to flavor the meat; however, with all those other flavors banging around, it probably won’t make that big a difference. With that said, I usually use apple wood.
• Step 28
  Smoke the brisket, until the internal temperature reaches 190f to 200f (87c to 93c).
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  Step 29
  Chef’s Note: This process can take up to 12 hours… or more.
• Step 30
  Remove from the smoker, cover with a piece of parchment paper, and then tightly wrap in aluminum foil.
• Step 31
  Place in the refrigerator for 12 hours, or overnight.
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  Step 32
  Chef’s Note: Take a couple of bricks and cover them with aluminum foil, and place them on top of the brisket to weigh it down.
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  Step 33
  STEAM & SERVE
• Step 34
  Remove from the fridge and steam the meat for about an hour, or until it reaches an internal temperature of 205f (96c).
• Step 35
  Chef’s Tip: It’s important to the tenderizing process to get the meat all the way to 205f (96c).
• 
  Step 36
  Chef’s Note: If you don’t own a steamer, you can always put a rack into a pot, with some water (make sure the water is below the rack). Simmer the water, and then put the brisket on the rack, and cover. Make sure the pot doesn’t run dry.
• Step 37
  Remove from the steamer, and slice thinly perpendicular to the grain of the meat.
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  Step 38
  Chef’s Tip: If you cut parallel to the grain, the pastrami will be too chewy. Enjoy.
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  Step 39
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!