Pastrami Class

Pastrami Class


What is Pastrami?- Pastrami originated in Romania and is usually made from beef brisket.  The raw meat is brined, seasoned and smoked.  Pastrami was invented as a way to preserve meat prior to the invention of refrigeration.

Brine Ingredients (Over the Fire Pastrami Brine Mix- $7.00):

  • 2 gallons water
  • 1-1/3 cups kosher salt
  • 1 head garlic peeled and crushed
  • 4 teaspoons Prague powder curing salt (this gives the pastrami it’s unique red color)
  • 4 tablespoons pickling spices
  • 2 yellow onions quartered

Brining Steps:

  1. Combine all dry ingredients with 2 gallons of water in a food safe container. The container should be non-reactive glass or plastic and big enough to hold the brine and 20 pounds of meat.  Ensure you have a spot in the refrigerator for the size container you are using.
    1. ***POPS Tip*** Add one gallon of HOT water to the container with the dry ingredients to help dissolve the salt.. then add a second gallon of cool water once all salt is dissolved. 
  2. Once the brine is at room temperature, put in the meat!
    1. ***POPS Tip*** For thicker cuts of meat, use an injector to help get brine to the center of the meat, this will ensure the brine penetrates all the way through.  If you don’t inject on thicker cuts, it will still taste good, but the center wont look the same as the rest.
  3. Leave in fridge for 10 days! Each day, gently stir/shake to make sure the brine is evenly distributed 
  4. Remove after 10 days and rinse thoroughly, place on rack to drain/dry.

Now comes the rub….

  • 1 cup black pepper corns
  • 1 cup coriander seeds
  • 2 tablespoons mustard seed
  • 1 teaspoon ground ginger
  • 2 tablespoons brown sugar

… yes, we have the rub pre made in the store today

Rub and Cooking Steps:

  1. Place all rub ingredients in a coffee grinder and grind to a coarse salt size. 
  2. After the meat has drained, rub all sides of the meat with the rub and press firmly into the meat. 
  3. Smoke at 275, misting frequently.
    1. ***POPS Tip*** place a water pan under the rack to keep moisture in the smoker. 
  4. Wrap in foil (tightly) when the meat hits 165 internal temp. 
  5. Pull when tender (usually 205+/-) and let rest for minimum of one hour.
    1. ***POPs Tip*** Let meat rest to 145 internal before slicing… 


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