Pastrami, that smoky, savory deli staple, is surprisingly easy to make at home using corned beef as a base. This guide will walk you through the process step-by-step, ensuring you create mouthwatering pastrami that rivals anything you’d find at a deli.
**What You’ll Need**
* **Corned Beef:** Start with a good quality, pre-made corned beef brisket.
* **Pastrami Rub:** A flavorful blend of spices is key. Consider ingredients like black pepper, coriander, garlic powder, onion powder, paprika, and brown sugar.
* **Wood Chips:** For smoking, use wood chips like hickory, applewood, or oak.
* **Equipment:** Smoker or grill with smoking capabilities, meat thermometer, large pot, and spice grinder (optional).
**The Process: From Corned Beef to Pastrami Perfection**
1. **Desalting the Corned Beef:** Corned beef is cured in a salty brine, so the first step is to remove some of that excess salt. Soak the corned beef in cold water for several hours, changing the water periodically. This helps to draw out the salt without compromising the meat’s flavor. The soaking time depends on your taste and the saltiness of the corned beef, but generally, 12-24 hours is recommended. You can also boil it to remove the excess salt, which would take about 1-2 hours.
2. **Creating the Pastrami Rub:** A great pastrami rub is the heart of the flavor. Here’s a basic recipe you can adjust to your liking:
* 2 tablespoons coarsely ground black pepper
* 2 tablespoons ground coriander seeds
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon paprika (smoked paprika adds extra depth)
* 1 tablespoon brown sugar (optional, for a touch of sweetness)
* 1 teaspoon mustard powder
* 1 teaspoon ground allspice (optional)
Combine all the spices in a bowl and mix well. For a finer rub, you can use a spice grinder or mortar and pestle to grind the spices further.
3. **Applying the Rub:** Once the corned beef has been desalted, pat it dry with paper towels. Generously coat the entire surface of the brisket with the pastrami rub, pressing it firmly into the meat. Make sure every nook and cranny is covered for maximum flavor.
4. **Smoking the Pastrami:** This is where the magic happens. Prepare your smoker or grill for low and slow cooking, aiming for a temperature of around 225-250°F (107-121°C). Add your chosen wood chips to the smoker box or foil pouch.
Place the seasoned corned beef on the smoker grate, fat side up. Insert a meat thermometer into the thickest part of the brisket. Smoke the pastrami for approximately 6-8 hours, or until the internal temperature reaches 190-200°F (88-93°C).
Maintain a consistent temperature throughout the smoking process and replenish wood chips as needed to keep the smoke flowing.
5. **Resting the Pastrami:** Once the pastrami reaches the target temperature, remove it from the smoker and wrap it tightly in butcher paper or foil. Let it rest for at least one hour, or even longer, to allow the juices to redistribute throughout the meat. This step is crucial for a tender and juicy final product.
6. **Slicing and Serving:** After resting, unwrap the pastrami and slice it against the grain into thin slices. Serve it hot on rye bread with mustard and pickles for a classic pastrami sandwich. You can also enjoy it as part of a charcuterie board, in salads, or as a topping for pizza.
**Tips for Success**
* **Don’t skip the desalting process:** This is crucial for preventing overly salty pastrami.
* **Use a meat thermometer:** Accurate temperature monitoring is essential for perfectly cooked pastrami.
* **Don’t rush the smoking process:** Low and slow is the key to tender, flavorful pastrami.
* **Experiment with different wood chips:** Each type of wood will impart a unique flavor to the pastrami.
* **Adjust the rub to your liking:** Feel free to add or subtract spices to create your perfect flavor profile.
* **Be patient during the resting process:** This allows the juices to redistribute, resulting in a more tender and flavorful pastrami.
**FAQ Section**
* **Can I use a different cut of beef?** While corned beef brisket is the traditional choice, you could experiment with other cuts like beef navel. However, brisket is recommended for the best results.
* **How long does pastrami last?** Properly stored, pastrami can last for 3-4 days in the refrigerator.
* **Can I freeze pastrami?** Yes, you can freeze pastrami for longer storage. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container.
* **What if I don’t have a smoker?** You can use a grill with a smoker box or a foil pouch filled with wood chips. Alternatively, you can use a liquid smoke in the rub, but the results won’t be quite the same as authentic smoked pastrami.
Making pastrami from corned beef is a rewarding culinary project. With a little patience and these helpful tips, you can create a delicious, homemade pastrami that will impress your friends and family. Enjoy!