Pastrami Recipe – Eats Now

Name: Pastrami
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 quarts (11350 ml) water; 1 beef brisket; 1-1/2 cups (350 ml) pickling salt; 3/4 cup (175 ml) brown sugar; 1 tsp (5 ml) salt peter; 1 tbs (15 ml) pickling spice; 1/2 tsp (2 ml) black pepper; 1/4 tsp (1 ml) onion powder; 1/8 tsp (1 ml) cayenne pepper; 5 cloves, crushed; 4 cloves garlic, crushed

Servings: persons

12 quarts (11350 ml) water
1 beef brisket
1-1/2 cups (350 ml) pickling salt
3/4 cup (175 ml) brown sugar
1 tsp (5 ml) salt peter
1 tbs (15 ml) pickling spice
1/2 tsp (2 ml) black pepper
1/4 tsp (1 ml) onion powder
1/8 tsp (1 ml) cayenne pepper
5 cloves, crushed
4 cloves garlic, crushed

1
Stir spice mixture into water until you have an 80% solution (When it will float a potato or egg).
2
Use enough solution to cover the beef.
3
Weigh the beef down with a plate or water filled bottle.
4
Allow to soak 3 to 4 days per pound.
5
Overhaul brine several times, adding salt only.
6
Wash, allow to dry.
7
Sprinkle with paprika and press black pepper or steak spices into surface.
8
Cold smoke 3 to 4 hours with hickory or oak chunks presoaked 1 hour.
9
Finish cooking in the oven or hot smoke until done.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 quarts (11350 ml) water, 1 beef brisket, 1-1/2 cups (350 ml) pickling salt, 3/4 cup (175 ml) brown sugar, and more.

Yes, Pastrami falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pastrami

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