California Farm Authentic Cured Pastrami
When it comes to soak-curing meats, like this beef brisket to make pastrami, I like to make sure the amounts are precise. I used standard american measurements for your convenience, except I keep the salts in grams, they need to be accurate.
The whole 12 pound beef brisket has two equal weight parts, the juicier fat round end and the more flavorful flank leaner end. With the technique below, you can cure the beef brisket in your fridge, and steam bake in your oven. This recipe uses less than half the traditional curing ratios of 1.75% salt and 0.25% cure mix. With less salts, I keep the pastrami in the fridge. Served on home made dark rye bread.
California Farm Authentic Cured Pastrami
When it comes to soak-curing meats, like this beef brisket to make pastrami, I like to make sure the amounts are precise. I used standard american measurements for your convenience, except I keep the salts in grams, they need to be accurate.
The whole 12 pound beef brisket has two equal weight parts, the juicier fat round end and the more flavorful flank leaner end. With the technique below, you can cure the beef brisket in your fridge, and steam bake in your oven. This recipe uses less than half the traditional curing ratios of 1.75% salt and 0.25% cure mix. With less salts, I keep the pastrami in the fridge. Served on home made dark rye bread.
Open in Cookpad AppSteps
- 1
Bring the following ingredients to rolling boil in 6 cups water till salts and sugar are dissolved: 3 cups brown sugar, 36 Tbs coarse himalayan seasalt, 6tsp prague cure salt #1, 3 Tbs pickling spices, 3 Tbs coriander seeds, 3 Tbs yellow mustard seeds, 6 crushed garlic cloves, cool.
- 2
Trim most fat away from outside of round brisket, leave fat on bottom, use flat brisket as is, stab meat every 2” with point of knife through the fat side so brine can penetrate when curing. Lay brisket in plastic bag, or 9” x 12” glass baking dish, pour brine over meat. Heavy rock on top to flatten the brisket. Flip meat daily so brine penetrates both sides. Cure 10 days, 1 1/2 day per pound.
- 3
Steam bake in oven. Wash brisket with vinegar, dry. Rub brisket with dry rub: 6 cloves crushed garlic, 3 Tbs coriander, 6 Tbs ground pepper, 6 Tbs smoked paprika. Rest brisket on rack in baking pan, fat side up, 12 cups water in pan, wrapped well in foil, so steam cannot escape. Bake 1 hour per pound, 6 1/2 hours at 300F degrees in preheated oven. Rest cooked brisket 45 minutes. Internal temperature of 205F degrees turns meat fats to gelatin.
- 4
When cooled, pastrami is so tender it can be cut with the grain or against the grain in slices 1/4” thick, I pack 4 slices per ziplock quart freezer bag. Keep one bag in fridge up to a month, store the other bags in freezer. When down to the last bag, start curing your next batch of pastrami. Enjoy.
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