13 Pastrami - Borniak




Pastrami, always exceptionally tasty, turns out to be extremely simple to prepare in a Borniak-type smoker. The beef is gently salted and seasoned, then marinated and smoked for a long time, yielding an intense, slightly spicy flavor. Served in the classic way, in slices of bread, pastrami perfectly matches with sauerkraut, mustard, and pickled cucumbers. Although time-consuming to prepare, this dish rewards with a unique combination of intense spices and excellent meat quality, creating unforgettable taste sensations..


  • 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 8-10 hours until it reaches an internal temperature of 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!
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