Delicious Smoked Pastrami Recipe: Even the pickiest palates will be delighted by the culinary marvel that is Smoked Pastrami, the archetypal deli favorite. Smoked Pastrami is the ideal complement to any sandwich, salad, or charcuterie platter because of its succulent, juicy meat, crunchy crust, and deep, savory taste.
It takes some time and work to get the ideal harmony of flavors and textures, but the reward is well worth the effort. Imagine the sound of sizzling meat on the pan, the perfume of smoked meat filling the air, and the taste of well-balanced spices and seasonings combining to create a flavor profile that is incredibly complex. Smoked Pastrami is a great addition to any kitchen, whether you enjoy classic deli cuisine, smoked meats, or are just searching for something new and interesting to try. To discover the rich, meaty richness of this well-loved meal, why not travel back in time to the iconic delis of New York City, the birthplace of Smoked Pastrami?
Ingredients Delicious Smoked Pastrami Recipe:
- 5 lbs beef navel or plate, trimmed of excess fat
- 1/4 cup kosher salt
- 2 tbsp pink curing salt (optional, but recommended for traditional pastrami flavor and color)
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp black pepper, coarsely ground
- 1 tbsp coriander seeds, toasted and ground
- 1 tbsp mustard seeds, toasted and ground
- 2 cloves garlic, minced
- 1 cup wood chips or chunks (such as hickory, apple, or cherry)
Directions Delicious Smoked Pastrami Recipe:
- Cure the meat: Combine the smoked paprika, black pepper, garlic, mustard seeds, coriander seeds, brown sugar, kosher salt, and pink curing salt (if using) in a small dish. Make sure the meat is evenly coated by rubbing it with the cure.
- Rest the meat: Put the beef on a wire rack that is placed over a tray or rimmed baking sheet, and let it in the fridge for at least five or even seven days. This will let the meat to absorb the cure and acquire the distinct flavor of pastrami.
- Rinse and dry: After the meat has finished curing, take it out of the fridge and rinse it under cold running water. To get rid of extra moisture, pat the meat dry using paper towels.
- In order to smoke the meat, set your smoker to operate between 225 and 250°F (110 and 120°C). After the wood chips or pieces have begun to smoke, put the meat into the smoker. The meat should be smoked for four to five hours, or until the internal temperature reaches 160°F (71°C).
- Rest and slice: After the meat has finished smoking, take it out of the smoker and give it a minimum of half an hour to rest. Using a meat slicer or a sharp knife, finely slice the meat against the grain.
Advice and Modifications:
- You may add other ingredients, such pickled spices or dried herbs, or increase the amount of cure for a stronger taste.
- During the final 30 minutes of smoking, you can brush the meat with a honey-mustard combination to give a little sweetness.
- Red pepper flakes or chopped jalapeños can be added to the remedy for a spicy twist.
- You may add some hog fat to the cure or use a mix of beef and pork to produce a more classic pastrami.