Making Your Own Pastrami

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1. Cure the brisket in brine for 5 days, then replace the brine with a sweeter mixture — equal parts sugar and salt dissolved in water — for a further 5 days. Remove from the brine.
1. Cure the brisket in brine for 5 days, then replace the brine with a sweeter mixture — equal parts sugar and salt dissolved in water — for a further 5 days. Remove from the brine.
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2. Pat the brisket dry with paper towels and massage the spice rub into the surface of the meat. Hot-smoke the brisket for 2-3 hours, turning it regularly.
2. Pat the brisket dry with paper towels and massage the spice rub into the surface of the meat. Hot-smoke the brisket for 2-3 hours, turning it regularly.
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3. Put the smoked brisket on a rack over a deep roasting pan with about an inch of boiling water in the bottom.
3. Put the smoked brisket on a rack over a deep roasting pan with about an inch of boiling water in the bottom.
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4. Build a foil hat around the roasting pan and seal up by pinching the edges together. Cook in a preheated oven at 250 degrees Fahrenheit for 3 hours.
4. Build a foil hat around the roasting pan and seal up by pinching the edges together. Cook in a preheated oven at 250 degrees Fahrenheit for 3 hours.
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“Curing and Smoking,” by Dick and James Strawbridge, demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
“Curing and Smoking,” by Dick and James Strawbridge, demonstrates how simple it is to use the magic of smoke to create wonderfully aromatic foods with distinctive flavors.
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Cut your pastrami across the grain while it's still hot into spicy, succulent slices ideal for a sandwich.
Cut your pastrami across the grain while it's still hot into spicy, succulent slices ideal for a sandwich.

Curing and Smoking (Firefly Books, 2012), by Dick and James Strawbridge, offers encouragement and practical instruction on how to transform fresh meats, fish, seafood and even eggs and cheese into flavorful treats. The authors show you all the key methods and give you ideas on making your own creations with your homemade products as the star. The following excerpt from “Pastrami” instructs you how to make pastrami.

You can purchase this book from the MOTHER EARTH NEWS store:Curing and Smoking.

Pastrami is actually cured beef brisket cooked in spices, hot smoked and then steam cooked. Making your own pastrami is a fairly time-consuming process. However, once you’ve tasted the homemade version, you’ll find that store-bought pastrami just doesn’t compare. Our recipe gives a pastrami that is both sweet and spicy, smoky and succulent.

?A Spice Rub for Pastrami

For 2 pounds beef brisket

  • Published on Feb 9, 2015
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