Pastrami

Pastrami is the epitome of all salty meats, well renowned for its unique combination of intense flavor, incredible texture and one of a kind coloring. On the other hand, nailing the perfect recipe is often one of the most difficult things to accomplish in cooking. Not because of the extreme level of difficulty but mainly due to the amount of time and detail it takes to get it right. This isn’t just an overnight process. We’re talking several days or even weeks in some cases. But when it’s all said and done and you take that first bite of your Pastrami Sandwich you’ll soon realize that the wait was worth every ticking second!

CURE

Pink Salt
Black Peppercorns
Juniper Berries
Kosher Salt

1. In a large food safe container, combine water with the Black Peppercorns, Juniper Berries, Kosher Salt and Pink Salt (Use the suggested amount on the container in reference to the weight of the meat).

2. Stir the brine solution until the salts have completely dissolved.

3. Add the Brisket or the Beef Short Ribs and cover the container before placing the container into the refrigerator.

4. Make sure to keep the Brisket and or Beef Short Ribs completely submerged in the brine solution.

5. Allow the Brisket and or Beef Short Ribs to cure for a minimum of 5 days and a maximum of 21 days.

DESALINATE

1. If you opt for the 21 day cure you will want to desalinate the Brisket and or Beef Short Ribs by placing them in a separate container full of water only.

2. Allow the meat to desalinate for at least 24 hours then remove it from the water and place it on a drying rack inside of the refrigerator for an additional 24 hours.

DRY RUB

Cracked Coriander
Cracked Black Pepper
Cracked Mustard Seed
Ground Celery Seed

1. Once the additional 24 hours has passed begin preparing the Brisket and or Beef Short Ribs for smoking.

2. Start by adding whole Coriander Seeds, whole Black Peppercorns, whole Mustard Seeds and whole Celery Seeds to a mortar and pestle.

3. Grind the whole seeds and peppercorns down until a powdery rub substance is achieved.

4. Apply the Dry Rub to the Brisket and or Beef Short Ribs making sure to coat very well on all sides.

SMOKE

Lump Charcoal
Oak Wood
Hickory Wood
Fruit Wood

1. Smoke the Brisket and or Beef Short Ribs at 200-225 degrees F until an inserted thermometer registers an internal temperature of 160 degrees F

2. The initial portion of smoke time should take between 3 and 5 hours.

3. Once the Brisket and or Beef Short Ribs reach an internal temperature of 160 degrees F remove them from the smoker and wrap in foil making sure to seal very well.

4. Once the meat is wrapped in foil return it back to the smoker for another 3 to 4 hours or until an inserted thermometer registers registers an internal temperature of 200 degrees F.

5. Remove the Brisket and or Beef Short Ribs from the smoker and allow it to rest in foil for at least 30 minutes prior to slicing.

6. If you want cold pastrami, allow the meat to cool completely. Refrigerate until chilled and then slice.

SERVE

Hot Pastrami Sandwich

Rye Bread
Swiss Cheese
Southern Classic Coleslaw
Dijon Mustard
Sriracha Mayo

1. Spread Dijon Mustard one on slice of Rye bread then spread Spicy Sriracha Mayo on another slice of bread.

2. Top one of the pieces of bread with several thin slices of pastrami followed by two tablespoons of homemade coleslaw.

3. Assemble the sandwich with the other piece of bread and enjoy using both hands!

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