Dave Made Pastrami
8-10 pound brisket, trimmed
2 qts boiling water
1 cup sugar
2 tablespoons curing salt
1 tablespoon mustard seeds
1/2 cup brown sugar
1 tablespoon coriander
1 tablespoon minced garlic
1/2 cup sorghum
Blend all together (except the brisket) in boiling water remove from heat and stir until well mixed. Let brine cool to room temperature.
In a sealable container place brisket and cover with brine.
I use a shot glass on top, between the brisket and lid to insure the meat stays covered when you press lid on. It is critical that meat is fully submerged.
Put in fridge for 4 weeks, rinse meat with cold water and flip every 5 days.
After a month, remove meat and rinse thoroughly with cold water. Wash container and place meat back in fridge overnight covered in clean water. This helps pull the salt out…..make sure you do it!
Remove and let air dry 4 hours.
At this point you have corned beef. If you want to eliminate the month long process of curing….you can start with store bought corned beef.
Dave Made Pastrami Spice:
Now, you can adjust to your taste but this works for me!
2 tablespoons each:
Ground mustard seeds
1 tablespoon each:
Blend all powder spices with fork.
Place meat on plastic wrap ( do not tear off a sheet of plastic, just roll some out) and lightly brush meat with olive oil. Press spice mixture all over the meat covering both sides completely. Wrap tightly with plastic wrap. Usually 4-5 layers both directions. You don’t want it to breathe.
Just think of your exes head, before you know it you’ll be out of plastic wrap………
Put meat back in fridge for a week.
Remove plastic wrap and enjoy the aroma….
Now, I have experimented with several woods and times. I find if I smoke the meat with apple Wood it has the best flavor but that up to you. Mesquite and hickory are a bit strong with all the spices already in the meat. Smoke 4-6 hours @ 225°. Wrap tight in foil and you guessed it…..back in fridge.
It will keep weeks in fridge because it is corned. So when you are ready, place wire rack on a casserole dish and 2 cups of water. Unwrap the meat and turn it over on top of wire rack using the foil to cover it. Put in 350° oven 1 1/2 hours and steam it until the temp is roughly 205°
Shave the meat and pile it high on some pumpernickel rye with spicy brown mustard and get full!!!
It will be pink/red meat, doesn’t mean it’s under-cooked so don’t burn it up by over-steaming it. The oddity of curing salt is that it changes the structure of the enzymes in the meat….so it will be bright colored therefore aesthetically pleasing!