YIELD: 6 pounds




  • 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.