Pastrami ? whats the secret behind that thing

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lilredridinghoo

lilredridinghoo

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Hey Folks, just another (dumb) question from Germany.

I 've tried several ways to get proper information about making Pastrami the right way.

Cld someone please provide me with the secret spices and the right way to do it.

Desperate Greetings from Germany

Cheers
Timo
 
This is really good, if you can let the meat soak a extra day or two that is even better. Its hard to duplicate good New York Style Pastrami because you need new york water but this is good.




Home-Cured Beef Pastrami

  • 6 ounces or 3/4 cups Morton’s kosher salt (or 200 grams if measuring water in liters)
  • 3 ounces or ½ cup sugar (100 grams)
  • 2 teaspoons pink salt (sodium nitrite), optional
  • 5 cloves garlic, smashed with the flat side of a knife
  • 2 tablespoons pickling spice
  • 1 5-pound beef brisket, the more fat it has the better
Rub
  • 1 tablespoon peppercorn, toasted and ground (or as needed)
  • 1 tablespoon coriander seed, toasted and ground (or as needed)
  1. In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
  2. Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it’s thin, a third day if it’s thick.
  3. Remove brisket from brine and rinse thoroughly. Refrigerate it for another day uncovered (this is best, to let cure equalize, but if you can’t wait, that’s ok too).
  4. Combine the pepper and coriander and coat the brisket with it. Smoke and cook the brisket, till tender, as described above. Slice thinly to serve. This will keep for a week in the refrigerated. Steam it to reheat or reheat covered in a microwave (gently).
Yield: 8 to 10 servings.
Pickling Spice

  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons hot red pepper flakes
  • 2 tablespoons allspice berries
  • 1 tablespoon ground mace
  • 2 small cinnamon sticks, crushed or broken into pieces
  • 2 to 4 bay leaves, crumbled
  • 2 tablespoons whole cloves
  • 1 tablespoon ground ginger
  1. Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
  2. Combine with other spices, mix. Store in tightly sealed plastic or glass container
 
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