Bubbyswhollycow’s Weblog

Homemade Pastrami
July 8, 2008, 2:10 pm
Filed under: Uncategorized | Tags: , ,

We had dinner at Marlow and Sons the other night.  They were serving grass fed homemade pastrami, which seemed like a great idea. So, we are making it today.  It will take a couple weeks to make, so here is the recipe, and the report will follow.

THe first thing you have to do is corn the beef. Many recipes call for saltpeter, which scares me. They give it to prisoners so they won’t have properly functioning wienies. No one wants that, probably not even a prisoner.

So, to corn the beef, you make a pretty simple brine, making sure the brine is cold before putting the brisket in to sit for a couple weeks.  Also, with the grass fed briskets, there is very little fat.  We are removing the deckle, which is the fatty piece on the butt end of the brisket. One more thing: you don’t want refrigerator smell getting into your brisket. We are going to marinate in doubled oven bags, aka turkey bags.

For the marinade:

4 quarts water
1 cup kosher salt
12 cloves garlic, crushed
3 tablespoons pickling spices
8 bay leaves
2 TBL Juniper Berries
1 TBL Black Peppercorns

Bring water to a simmer with the spices and salt. Off the heat, add the garlic. Cool the brine so the meat doesn’t cook.  Cool it down to 45 degrees.

Trim a brisket so there is only 1/4 inch of fat.  Remove the deckel.  Place trimmed brisket in a doubled oevn bag (turkey bag).  Seal very well.  Marinate for 2 weeks.  (ALWAYS DATE THE BAG)

THEN: To pastrami the corned beef…

Grind together the following spices to make your pastrami rub

5 tablespoons kosher salt
4 tablespoons hot Hungarian paprika
3 tablespoons coriander seeds
3 tablespoons dark brown sugar
3 tablespoons black peppercorns
2 tablespoons mustard seeds
1 tablespoon juniper berries
10 cloves garlic, minced

Rub the corned brisket with your pastrami rub.  Allow to sit overnight in a new oven bag. (I mean, don’t use the old one.) Then, smoke the brisket at 200-225 until it reaches an internal temperature of 170. Allow to cool rest for at least ten minutes before slicing.

I will keep you posted on how this turns out.  I’m nervous about it. Catch you in 2 weeks for Pastrami Update


7 Comments so far
Leave a comment

What, no update? How did it turn out? Also, did you smoke it and also steam it, or just smoke it? Did you put it in foil at any point to keep it juicy? Do tell.

Comment by Seth Miller

The pastrami turned out really well, although the grass fed brisket is completely different from corn fed brisket in a few ways: 1) the grass fed is about 1/4 the size of a commercial brisket. 2) There is very little fat on the grass fed, so it is a little tougher than corn fed. All in all though, it turned out great, and since posting this originally, it is the only treatment I use for the grass fed briskets. We are getting a whole steer every week, which means that we have 2 pastrami a week. We sell sandwiches (rubens) and we make pastrami and eggs for brunch, both of which are great sellers.

Comment by bubbyswhollycow

Oh gosh… so sorry for not updating. Working so hard on a Brunch Cookbook that I have been blog-negligent.

So, the pastrami is awesome and we have been using all of our grass fed briskets for strictly pastrami. I believe it would be excellent with regular briskets. The grassy brisket takes a week to cure, whereas the commercial briskets would probably take at least 2 weeks. With the absence of nitrites, the only thing different is that the color is not bright pink, which is fine with me. Anyway, I hope this is helpful, and thank you for reminding me that I have a blog to write on…

Comment by bubbyswhollycow

Hello !

I’m new on this forum so I introduce me…

My name is Jason I’m 21 years old, I’m Deutsch.

I like: horses and kitesurf…

Nice to meet you

Comment by Silapolxxzz

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Comment by abralsild

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Comment by 炊飯器チーズケーキ

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