Pastrami Made from Beef Brisket - Part 1
Follow along as we experiment with making pastrami from beef brisket!
Over on Instagram, we hosted an Instagram Live on Tuesday, July 20th with Part 1 of making pastrami from beef brisket!
What is pastrami you ask?
Pastrami is a cured deli meat that is made from brined & smoked beef. It can be made from brisket or from other large slabs of beef. You've probably heard of corned beef before and wondered if pastrami is the same thing! Corned beef is brined beef that is cooked by boiling the meat after brining. Whereas pastrami is brined, then smoked.
In Part 1, we made the brine for the brisket on the stovetop - combining water, salt, sugar, and spices. Once cooled, the brine was poured over the brisket and we'll let it brine for 5 days. The salt-sugar brine will help to break down some of the fibers in the beef (which will make it super tender after cooking) and the salt will allow the brisket to take in a lot of moisture (leading to a moist final product).
You can catch Part 1 on Instagram here.
- 7-8 lb beef brisket, fat cap trimmed, cut in half
- 6 litres water
- 1.5 cups kosher or sea salt (non-iodized)
- 3/4 cup white sugar
- 2/3 cup brown sugar
- 1.5 teaspoons pink curing salt (prague)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard powder
- 1/2 tablespoon minced garlic
- 1/4 teaspoon allspice
In a large pot over medium heat, simmer the water, salt, and spices until the salt and sugar dissolve.
Cool to room temperature or cooler. Pour over brisket and cover, ensuring that the brisket is immersed in the brine fully. Turn daily. Brine for 5 days and stay tuned for Part 2 of the pastrami making!
Catch it live on Instagram on Sunday, July 25th at 8 pm!