The Ultimate Homemade Pastrami on Rye

Recipe Introduction

Quick Hook: Ever tried making your own pastrami ?

Honestly, I used to think it was way too complicated. But trust me, this recipe is totally doable. You'll end up with smoky, spicy, melt-in-your mouth pastrami on rye that's better than any deli's.

Brief Overview: New York Deli Pastrami at Home

Pastrami has roots in Romanian cured meats. Making it at home might sound daunting, but it is truly rewarding!. This is a medium difficulty project.

It takes 7-10 days (mostly curing), plus 5- 7 hours of cooking time. The recipe makes enough for 6-8 generous pastrami sandwiches .

Main Benefits: Next Level Flavor!

This recipe's a labour of love, but the payoff is huge. The health benefit of cooking homemade is you control what you put in it and the pastrami brine is no exception!.

Imagine serving this at your next barbecue. The homemade smoked meat is special because you put your own touch on it.

Alright, let's talk ingredients.

Ingredients & Equipment for Cracking Pastrami

Right, so you wanna make homemade pastrami , yeah? Forget limp supermarket stuff. We're going for proper New York deli pastrami on rye vibes. This list's got you covered.

Main Players: The Ingredients

• Water: 4 quarts (3.8 liters) – tap water's fine, no need for fancy stuff.
• Kosher Salt: 1 ½ cups (300g) – Don't use table salt!
• Granulated Sugar: 1 cup (200g) – Plain white sugar, easy peasy.
• Brown Sugar: ½ cup (100g) – Packed! Gives it that depth of flavour.
• Pink Curing Salt (Prague Powder #1): ¼ cup (50g) – Crucial! You absolutely must have this for safety. It gives the pastrami its colour and helps prevent botulism. Seriously, don't skip it.
• Spices: ( 2 tablespoons coarsely crushed black peppercorns, 2 tablespoons coarsely crushed coriander seeds, 2 tablespoons yellow mustard seeds, 1 tablespoon whole allspice berries, 1 tablespoon lightly crushed juniper berries, 2 crumbled bay leaves, 4 smashed cloves garlic, 1 teaspoon ground ginger)
• Brisket: 4-5 pound (1.8-2.3 kg) beef brisket point cut (or flat). Point cut's got more fat, hence more flavour. Honestly, splurge a bit!

Seasoning the Soul of Pastrami

Essential spice combinations are black pepper and coriander. I swear, they're the bedrock of that pastrami flavour. Smoked paprika is an absolute game changer for that smoky depth.

You know? If you haven't got juniper berries, a tiny pinch of rosemary will do in a pinch.

Gear Up: Essential Equipment

You don't need fancy gadgets, mate.

• Big Container: A non-reactive container for brining (plastic tub works).
• Heavy Pot: A heavy bottomed pot or Dutch oven for the brine.
• Wrapping: Food safe plastic wrap or a vacuum sealer is a must.
• Smoker: Smoker (pellet, charcoal, or electric).
• Wood Chips: Hickory or oak wood chips (my preference).
• Thermometer: A meat thermometer is essential; you'll want to hit 175° F ( 79° C) in the smoker and 203° F ( 95° C) when steamed.
• Steamer Basket: A steamer basket or roasting rack and big pot for steaming.

For brining you will also need something that will weigh the food.

Making pastrami is a labour of love, but totally worth it. Imagine those warm pastrami sandwiches on rye! You have to soak the food for a couple of days, to make sure the salt will draw out properly.

This allows you to create the ultimate homemade pastrami .

Unleash Your Inner Deli Master: The Ultimate Homemade Pastrami on Rye

Fancy a proper New York deli pastrami experience without the extortionate prices? Honestly, making your own homemade pastrami is easier than you think, albeit a bit of a commitment.

Think of it as a labour of love, a delicious one at that! My grandad always said "Good things come to those who wait", well, waiting is part of this entire process, but well worth the effort! You know, that moment when you bite into a juicy pastrami sandwich layered with perfectly spiced meat.

.. Oh my gosh! The best thing, is that you'll be eating a proper pastrami on rye made at home with your own hands!

Prep Like a Pro: Mise en Place Magic

First things first, let's get organized. We're talking proper mise en place , people! Gather all your ingredients. Four quarts (3.

8 liters) of water , 1 ½ cups (300g) of kosher salt , 1 cup (200g) of granulated sugar , ½ cup (100g) of brown sugar , ¼ cup (50g) of pink curing salt , and all those wonderful spices.

Crushing them releases their flavour like POW! seriously, do it! This process needs a good 7-10 days curing time , make sure you have that free on your schedule.

Oh, and don't even think about skipping that curing salt ; it's crucial for both flavour and safety.

From Brine to Smoke: Pastrami Perfection, step-by-step

Alright, here's the lowdown on turning that brisket into proper smoked meat :

1. Brine Time: Simmer your brine ingredients. Cool completely. Submerge your 4-5 pound (1.8-2.3 kg) beef brisket in it. Keep it submerged! Fridge for 7-10 days.
2. Rinse & Soak: Rinse the brisket thoroughly in cold water. Soak in fresh water for 1- 2 hours , changing water. This reduces the saltiness , trust me.
3. Spice It Up: Pat that brisket dry. Mix your rub (pepper, coriander, paprika, garlic, onion, mustard powder). Coat the brisket generously.
4. Smoke Signals: Smoke at 225° F ( 107° C) for 3- 4 hours , until it hits 175° F ( 79° C) internally. Hickory or oak are your friends here.
5. Steam Power: Wrap the brisket tightly in foil. Steam for 2- 3 hours , until it reaches 203° F ( 95° C) and is probe tender.
6. Rest and Reward: Let it rest, wrapped, for at least 1 hour . Slice it thin, against the grain.

Pro Tips: Pastrami Secrets Revealed

Want next level pastrami ? Here are my secrets:

• Don't rush the soak! This is the number one mistake.
• Probe tender is key! Thermometers are great, but feel is everything.
• Make it ahead! Smoked meat can be stored in the fridge.

So there you have it. Get out there and try making your own pastrami.

Recipe Notes for Your Ultimate Pastrami

Right, so you're about to embark on your homemade pastrami journey? Fantastic! Before you get started, let's chat about a few things that'll make this pastrami recipe a resounding success.

It might sound a bit involved, but trust me, it's worth it.

Serving Suggestions: Level Up Your Pastrami on Rye

Presentation matters, yeah? Forget just slapping it on bread. For a classic deli vibe, pile that gorgeous smoked meat high on rye, add a smear of decent mustard, and serve it with a few dill pickles.

Fancy it up? A Pastrami sandwich Reuben is the way to go. Think grilled rye, sauerkraut, Swiss cheese, and Russian dressing, honestly, the best thing since sliced bread.

For sides, you can't go wrong with potato salad, coleslaw or a simple green salad. As for drinks, a cold beer goes very well.

Storage Tips: Keeping Your Pastrami Fresh

Got leftovers? Lucky you. Once cooled, wrap your homemade pastrami tightly in cling film and bung it in the fridge.

It'll be grand for about 3-4 days. Want to freeze it? Slice it first, then wrap it well. It will keep for up to 2-3 months.

To reheat, steaming is the best way to keep it moist and delicious. Otherwise you can reheat in a microwave, just be careful to not overdo.

Variations: Twists on the New York Deli Pastrami Classic

Fancy a bit of a change? No problem! For a spicier kick, add some cayenne pepper to the rub. Feeling adventurous? Experiment with different wood chips when smoking.

Applewood or cherrywood will give it a sweeter flavour. If you want to reduce the sodium, you could lower the salt in the brine a tad.

Nutrition Basics: A Quick Look

Okay, so pastrami isn't exactly a health food, is it? But it's packed with protein. A serving will set you back around 600-800 calories, with roughly 40-50g of protein and 40-60g of fat.

It is high in sodium, mind, because of the curing. Remember that this is a rough estimate.

So there you have it. With these tips, your homemade pastrami will be the talk of the town. Get stuck in and, most importantly, enjoy the process.

You'll be mastering How to make pastrami like a pro!