Welcome to lovewithrecipes.com, where we’re thrilled to share the secrets of crafting the most delectable Pastrami you’ve ever tasted! This tantalizing recipe, with a savory combination of spices and a touch of smokiness, promises to elevate your meaty cravings to a whole new level. 🌟
🕒 Total Time: Approximately 12 days (including curing and smoking)
👤 Servings: 6 pounds
Ingredients:
- 5-6 pounds beef silverside
- 4 tablespoons canning salt
- 1 tablespoon kosher salt
- 2 tablespoons cracked black pepper
- 1 tablespoon light brown sugar
- 1 tablespoon dark brown sugar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon ground coriander
- Cracked black pepper (for finishing rub)
Instructions:
-
Trim the Beef:
Start by trimming the beef silverside, ensuring it’s in prime condition for absorbing all those incredible flavors. -
Create the Seasoning Mixture:
In a bowl, combine canning salt, kosher salt, cracked black pepper, light brown sugar, dark brown sugar, fresh ginger, and ground coriander. This flavorful blend will be the heart and soul of your pastrami. -
Rub the Seasoning:
Work on a clean, nonporous surface, and generously rub the seasoning mixture into every nook and cranny of the beef. -
Seal and Chill:
Place the seasoned beef in a heavy-duty, sealable plastic bag. Remove excess air, carefully seal, and refrigerate. -
Daily Massage:
Over the next 12 days, rotate and lightly massage the sealed bag at least once a day. This step ensures that the flavors penetrate the meat for an unforgettable taste. -
Prepare for Smoking:
When the curing process is complete, it’s time for the smoky magic. Preheat the smoker to 650°F (180°C), adjusting the dampers wide open. -
Air Dry Without Smoke:
Remove the beef from the plastic bag and, using a trussing needle and strong cord, hang it in the smoker. Let it air dry with no smoke for a full 24 hours. -
Smoking Session:
Cover the meat loosely, set the smoker temperature to 130°F (54°C) with dampers wide open, and smoke for 2 hours. Gradually adjust the dampers as you monitor the temperature. -
Perfect Finish:
Once the internal temperature reaches 120°F (49°C), resist the temptation to shower it with cold water. Instead, apply a finishing rub of cracked pepper for that extra kick. -
Cool and Refrigerate:
Cool the pastrami quickly, wrap it tightly, and let it chill in the refrigerator for 2 days before indulging in its flavorful goodness. -
Cooking Magic:
To cook, unwrap the chilled pastrami and immerse it in a large quantity of white beef stock. Bring it to a full boil, then reduce the heat and simmer for 2 or more hours until it reaches the desired tenderness. -
Storage Wisdom:
Store your pastrami tightly wrapped and well-chilled at all times to preserve its mouthwatering taste.
Now, with patience and a bit of culinary finesse, you’re ready to savor the fruits of your labor – a homemade pastrami that rivals the best delis in town! Indulge, relish, and share the love. Enjoy your culinary journey! 🍽️✨
