Pastrami
Pastrami
Feb 24, 2024
By
Rudolf J
Views 1656
2 comment(s)
Pastrami, always exceptionally tasty, turns out to be surprisingly simple to prepare using a Borniak smoker. The beef, gently salted and seasoned, then marinated and smoked for a long duration, acquires an intense, slightly spicy flavor. Served in a classic style on a slice of bread, pastrami pairs perfectly with sauerkraut, mustard, and pickled cucumbers. Although time-consuming to prepare, this dish rewards with a unique combination of intense spices and excellent quality meat, providing unforgettable taste experiences.
INGREDIENTS
- 2 kg of beef brisket
Marinade (for 2 kg of meat):
- 40 g of curing salt
- 20 g of garlic powder
- 20 g of onion powder
- 70 g of black peppercorns
- 20 g of coriander seeds
- 30 g of mustard seeds
- 200 g of brown sugar
- 10 g of ginger powder
Rub:
- 15 g of coarsely ground black pepper
- 8 g of coarsely ground coriander seeds
- 5 g of coarsely ground mustard seeds
- 2 g of dried thyme
- 4 g of garlic powder
TOOLS
-
- Vacuum sealer
RECIPE
Preparation:
Marinade preparation:
- Grind all marinade ingredients into a powder using a coffee grinder or mortar and pestle.
Curing the meat:
- Thoroughly rub the meat with the prepared curing mix.
- Vacuum seal the meat.
- Store in the fridge for 10 days.
Preparing for smoking:
- After 10 days, thoroughly wash the meat to remove excess marinade.
- Generously rub the meat with the rub spices.
Smoking process:
- Preheat the Borniak smoker to 130 °C.
- Fill the smoke generator with alder chips.
- Place the meat in the heated smoker and smoke in the smoke for 60 minutes.
- Turn off the smoke generator and leave the meat in the smoker for 8-10 hours until it reaches an internal temperature of 70 °C.
Cooling and packing:
- Allow the pastrami to cool after smoking.
- Vacuum seal the meat again.
- Store in the fridge for another 5 days to allow the flavors and aromas to fully develop.
- After this period, the pastrami is ready to be taken out and sliced for sandwiches. Enjoy your meal!
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