Homemade Pastrami Sallye Recipes

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

HOMEMADE PASTRAMI (SALLYE)

Steps:

• *** NOTE: You need to buy the packaged corned beef that has already has been cured and has spice packet. If you prefer to brine your own, see step 2 below.....
• Corned Beef Brine Recipe Ingredients 8 cups water or 6 cups water and 2 cups lager beer 1 1/2 cups Diamond Crystal kosher salt 1 cup light brown sugar 1 tablespoon curing salt 1/4 cup corned beef spice 1 tablespoon garlic powder 6-8 pound beef brisket Preparation Instructions Brine: Pour 2 cups warm water into large deep roasting pan. Add salt, sugar and curing salt and stir until dissolved. Add remaining 6 cups of liquid and mix in the corned beef spice and garlic. Submerge the brisket in the liquid, then top with heavy platter to weigh down. This is important, the brisket must be completely submerged. Cover and refrigerate for two weeks. Stir the mixture about every three days. This will aid in even flavoring of the brisket. Then follow steps 2 through 8 to make pastrami.
• Mix garlic and oil in a small bowl.(You can buy garlic flavored olive oil, but I don't think it gives you the full flavor) Set aside for one hour.i
• Combine pepper and all other spices (including the spices from the packet that comes with the beef) in a large bowl and set aside.`
• Place a large piece of heavy duty aluminum foil on clean counter or cutting board. Coat the foil with prepared garlic oil Lay corned beef on foil and brush with remaining garlic oil Cover all sides of brisket completely with pepper and spice mixture, reserving 1 or 2 tablespoons.
• Place brisket fat side up back on foil sheet and wrap tightly in the foil, make sure foil piece is large enough to completely encase the brisket and overlap Place wrapped brisket on another sheet of foil with the seam and fat side down Wrap with this sheet of foil snugly Do this several times (at least 3 more) reversing the seam each wrap Be sure each wrap is tight so spicy juices won't escape or pastrami will be dry Place brisket in baking pan and cook in preheated 225º oven for 6 hours
• Remove from oven and set pan on rack, leaving aluminum wrap intact Cool at room temperature for about 3 hours After 3 hours, place still wrapped pastrami in heavy duty plastic bag and set in fridge overnight (at least 10 hours)
• When ready to serve, preheat oven broiler Unwrap pastrami and place on baking sheet lined with foil Sprinkle reserved pepper mix over pastrami Place in oven about 6-8 inches from broiler Broil for 3 or 4 minutes to brown Remove from oven and place on serving platter Cut into thin slices
• Preheat heavy skillet over low heat Heat pastrami slices in skillet with a few drops of water until fat begins to turn from white to translucent (about 5 minutes)
• Good luck and good eating.

EASY HOMEMADE PASTRAMI

Steps:

• Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
• Preheat oven to 225 degrees F (110 degrees C).
• Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
• Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
• Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
• With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
• Bake in the preheated oven for 6 hours.
• Remove pastrami from the oven and let cool to room temperature, about 3 hours.
• With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Line a baking sheet with aluminum foil.
• Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
• Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
• Heat a large skillet over low heat.
• Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.