13 Pastrami - Borniak




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.


  • 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


  • 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




Marinade preparation:

  1. Grind all marinade ingredients into a powder using a coffee grinder or mortar and pestle.

Curing the meat:

  1. Thoroughly rub the meat with the prepared curing mix.
  2. Vacuum seal the meat.
  3. Store in the fridge for 10 days.

Preparing for smoking:

  1. After 10 days, thoroughly wash the meat to remove excess marinade.
  2. Generously rub the meat with the rub spices.

Smoking process:

  1. Preheat the Borniak smoker to 130 °C.
  2. Fill the smoke generator with alder chips.
  3. Place the meat in the heated smoker and smoke in the smoke for 60 minutes.
  4. Turn off the smoke generator and leave the meat in the smoker for 8 hours until it reaches an internal temperature of 70 °C.
  5. After reaching a temperature of 70°C inside the meat, reduce the temperature in the chamber to 70°C

Cooling and packing:

  1. Allow the pastrami to cool after smoking.
  2. Vacuum seal the meat again.
  3. Store in the fridge for another 5 days to allow the flavors and aromas to fully develop.
  4. After this period, the pastrami is ready to be taken out and sliced for sandwiches. Enjoy your meal!
Comments (2)
Borniak Thursday, April 18, 2024
Temperatura 130 °C jest prawidłowa, przy użyciu niższych temperatur czas dochodzenia temperatury wewnątrz mięsa wydłuży się.
Paweł Wednesday, April 17, 2024
| Wyłączyć generator dymu i pozostawić mięso w wędzarni na 8-10 godzin, aż osiągnie temperaturę wewnętrzną 70 °C. Jaka temperature utrzymywać w wędzarni? 130 °C wydaje się być dużo

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