Pastrami

Submitted by Morton Design Graph

• Ingredients: 9
• Yields: 6 pounds

ingredients

• 5 -6 lbs beef silverside (grade Good or better (in 1 piece))
• 4 ounces canning salt or 4 ounces kosher salt
• 1 ounce cracked black pepper (#6 mesh)
• 2 ounces light brown sugar or 2 ounces dark brown sugar
• 1 ounce fresh ginger, peeled and minced
• 1 ounce fresh garlic, crushed
• 1 ounce ground coriander
• to taste cracked black pepper (#6 mesh)
• to taste white beef stock

directions

1. Trim the beef.
2. Combine the salt, pepper, sugar, ginger, garlic, and coriander.
3. Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
4. Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
5. Expel the excess air, and carefully tie and seal the bag.
6. Put the bag in the cooler.
7. Rotate and lightly massage the sealed bag at least once a day for 12 days.
8. SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
9. Remove the beef from the plastic bag.
10. Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
11. Place into the smoker Allow to air dry with no smoke for a full 24 hours.
12. Remove the meat from the smoker and cover loosely.
13. Set the temperature at 1'3()0F (540C) with the dampers wide open.
14. Return the meat to the smoker and hold at this setting for 2 hours.
15. Adjust the dampers to one-half open.
16. Monitor the temperature and raise the tempera ture gradually over the next several hours.
17. Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
18. Apply a finishing rub of cracked pepper.
19. Cool quickly and wrap tightly.
20. Refrigerate for 2 days before using.
21. To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
22. Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
23. Store the pastrami tightly wrapped and well-chilled at all times.

Reviews

[Doug Mc]

I have not tried this recipe yet, but I suspect the temperatures are a bit off! 1200F is a temperature appropriate for a kiln and would reduce the meat to ash very quickly!