Make your own delicious NY Deli Pastrami usiong our specially blended cure and seasoning. Everything you need and video instructions too.
New York Deli style Pastrami 2 Pack Cure Mix and Seasoning
Pastrami is a cured, smoked beef brisket or flat as it is known. It enjoys huge popularity in the states and growing popularity over here in Europe. Pastrami is cured with seasonings and hot smoked with more seasonings. The main flavours associated with pastrami are pepper, coriander, garlic and paprika.
We have formulated this recipe for pastrami using a 2.3Kg brisket which is a manageable size. If you cannot find a brisket that size then you can adjust your recipe accordingly.
Cure - Method
- Trim the excess fat skin and sinew from your brisket
- pierce both the upper and lower surfaces of the meat. This will allow the cure to penetrate the whole brisket.
- Mix together the Pastrami Cure with the sugar (optional). In a non-metallic dish, spread the cure evenly over both sides of the brisket.
- Transfer the brisket into a sealed vacuum bag or other sealable bag. Place the bag on a shallow dish to catch any spills.
- Allow the brisket to cure in the fridge for seven days turning daily.
- After the curing stage is complete, remove the brisket from the bag and rinse under cold running water.
- Soak the cured brisket in cold water for one hour, drain and pat dry with kitchen towel.
- Lay the brisket in a non-metallic tray. Apply the seasoning mix to the brisket in the ratio of one third of it on the bottom and sides with the remaining two thirds on the top surface. The point of this is to give the brisket a lovely herb and spice crust as it cooks through in the oven or smoker.
- It is important not to cook the brisket at high temperature otherwise it will become tough and dry. Low and slow is the key here, low temperatures and a long cooking time will ensure you get the right texture. between 125C – 140C is ok
- Brisket can be a little tough if it is not cooked enough or if it’s cooked at too high a temperature. The curing process starts to break this toughness down by dissolving much of the connective tissue and this continues with the cooking and smoking process providing the temperature is maintained at the correct level.
Smoking (Hot or Cold)
Cold Smoked Method
- If you haven’t got a hot smoker you can cook your brisket in the oven before smoking it. Be careful here as even gas mark 1 (140°C) is a little too hot. Some electric ovens allow temperatures as low as 50°C so you will need a little experimentation to get this part exactly right.
- You will be aiming for an internal temperature of 72°C in the thickest part of the brisket. To achieve this internal temperature you will need to aim for an oven temperature slightly higher than your target internal temperature as there will be a lag in temperature rise for the internal part of the meat. This may sound obvious but it’s worth mentioning because in order to achieve the internal temperature and prevent over cooking the brisket it is absolutely necessary to take your time cooking this slab of meat so the outside temperature doesn’t exceed 115°C.
Hot Smoked Method
- Aim to hot smoke your brisket for around five hours at 125°C aiming for an internal temperature of 72°C. The internal temperature can be checked using a food temperature probe.
- Smoke with oak or a fruit wood like Cherry or Apple to impart a wonderfully aromatic smokey flavour and colour to your pastrami.
- If you don’t have access to a large hot smoker it is possible to use a stovetop smoker providing you have enough space for the brisket. it the meat is too large it is acceptable to divide the meat in two pieces.
- It takes a long time for the inside of the meat to reach the desired temperature so the cooking time will be the same as that for the hot smoke method.
- Once the brisket has cooled it can be placed in a cold smoker for between two to four hours (depending on your preferred taste).
- To serve, For best results slice your Pastrami thinly across the grain.