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