Pastrami is one of my favorite meets and one that is expensive in Thailand. So I got me some Pink Curing Salt and Pickling Spices and went to town on this.

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

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Ingredients

Brine

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

Rub

1/4 cup Ground Coriander
2 Tbsp Kosher salt
2 Tbsp Black pepper
2 Tbsp Garlic powder
3 Tbsp brown sugar
2 Tbsp Paprika

Instructions

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.