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.