Smoked Entrecôte Pastrami New York Style
Beef entrecôte is cured in a spiced brine New York style, then coated with a bold pepper crust and hot smoked. The result is juicy, tender pastrami with a characteristic smoky note and intense spice crust. Perfect served thinly sliced on rye bread with mustard.
Ingredients(for 1 kg)
Instructions
Prepare Brine & Cure
7-10 daysBring water to a boil, fully dissolve curing salt, sugar and garlic powder. Cool brine to room temperature, then refrigerate to 4 °C. Place entrecôte in a food-safe container, cover with brine and weigh down. Cure for 7-10 days at 4 °C in the refrigerator, turning daily.
Soak & Dry
12-13 hoursRemove the cured meat from the brine and soak in cold water for 12 hours, changing the water 3-4 times to remove excess salt. Pat thoroughly dry. Mix pepper, coriander and mustard seeds and rub firmly onto all sides of the meat. Let dry uncovered on a rack in the refrigerator for 1 hour.
Smoking
6-8 hoursPreheat smoker to 110-120 °C and add alder and oak wood. Place entrecôte indirectly on the grate and smoke until an internal temperature of 70-72 °C is reached. Apply continuous smoke for the first 3 hours, then maintain heat only. Check the meat every 2 hours.
Steam & Rest
1.5-2 hoursPlace the finished smoked pastrami on a rack over a pot of boiling water or in a steamer at 95 °C. Steam for 1.5-2 hours for maximum tenderness. Then rest wrapped in aluminum foil for 20 minutes, and slice thinly against the grain.
Pro Tip
After smoking, steam the finished pastrami for another 1-2 hours at 95 °C over hot water on a rack – this makes it exceptionally tender and juicy.
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