Homemade Pastrami

Name: Homemade Pastrami
Yield: serves 12
Ingredients: 5 tablespoons kosher salt; 1/4 cup paprika; 3 tablespoons coriander seeds; 3 tablespoons black peppercorns; 2 tablespoons yellow mustard seeds; 1 tablespoon juniper berries; 3 tablespoons packed dark brown sugar; 8 garlic cloves, minced; One 4- to 6-pound brined brisket (see Homemade Corned Beef, page 180)

December 14, 2011

You’ll need a slow-cooking barbecue smoker to make this pastrami. Use apple wood, cherry wood, or another subtle wood to bring out the flavor in the meat. Homemade pastrami keeps for five to six days as opposed to commercial pastrami, which uses preservatives to extend its shelf life. Extra rub will keep for four to five days in the refrigerator. Besides pastrami sandwiches, you can make pastrami and eggs, or pastrami hash, in which case you just substitute pastrami for the corned beef (see page 183). Be sure to start this well in advance since the meat must marinate overnight.

Recipe notes

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