Pastrami

Name: Pastrami
Total time: 5 h
Cuisine: Deutsche Küche
Ingredients: 40 g Pökelsalz; 20 g Zucker; 20 g Schwarzer Pfeffer grob; 10 g Koriandersaat grob; 5 g Knoblauchpulver; 5 g Senfpulver; 5 g Paprika geräuchert

Curing MixBeefHot SmokingHard5-8 hrs93 °C110-130 °COak or Hickory

New York classic. Beef brisket cured, seasoned, smoked and steamed.

Ingredients(for 1 kg)

Curing salt40 g

Sugar20 g

Coarse black pepper20 g

Coarse coriander10 g

Garlic powder5 g

Mustard powder5 g

Smoked paprika5 g

Instructions

Curing

7-10 days

Wet cure. Turn daily.

Pepper Coating

1 hour

Rinse, dry. Thickly apply crushed pepper + coriander.

Smoking

5-8 hours

120 °C, smoke ON until 93 °C core.

Steaming

2-3 hours

Optional: Steam or wrap at 100 °C until butter-tender.

Pro Tip

Steam after smoking until butter-tender. The pepper coating is crucial.

Glossary Terms

Pastrami

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