You can get all the ingredients fairly easily except for Pink Curing Salt #1 and for the Pickling Spices. But you can get that on this website. The instructions are very easy to follow but it takes 5 days for the brine to cure the meat. Most of use don’t have a smoker but at the end of the video he will mention that it works well to heat it up to 200F in the oven. We find if you put in a pan of apple juice it will keep it moist and give a nice hint of additional flavoring to the pastrami. You can pretty much put any liquid in… a can of beer may be an excellent choice.
Be sure to send in some pictures on the Asian Artisan FB group.
Home Made Pastrami
- 3 quarts Water
- 1 quart ice to chill heated brine
- 1/4 cup honey
- 1 cup Sugar
- 1/2 cup brown sugar
- 2 Tbsp Pickling Spice
- 1 Tbsp Coriander seeds
- 1 Tbsp Mustard seeds
- 5 cloves Minced Garlic
- 1 cup Kosher salt
- 1/4 cup Pink Curing Salt #1
- 1/4 cup Ground Coriander
- 2 Tbsp Kosher salt
- 2 Tbsp Black pepper
- 2 Tbsp Garlic powder
- 3 Tbsp brown sugar
- 2 Tbsp Paprika
- Place all the brine ingredients in a pot and bring to boil.
- After bring to a boil, take off fire and let to cool to room temperature.
- Place brisket in the brine and keep in the refrigerator for 5 days. Flip the brisket every day.
- Place the brisket in fresh cool water to remove excess salt. Let sit in the refrigerator overnight.
- Pat dry the brisket. Mix all rub ingredients together. Rub a generous coating over the brisket.
- Either place in a smoker or an oven at 300F. Cook until internal temperature of the brisket reaches 200F. Add a pan of water or flavored liquid in the oven to keep it moist.