Easy Homemade Pastrami Recipe: Deli-Style Magic at Home

Crafting a mouthwatering homemade pastrami recipe brings culinary magic right into your kitchen.

Smoky beef brisket becomes a delectable masterpiece through careful preparation and patience.

Salt, spices, and slow smoking create layers of incredible flavor that commercial versions can’t match.

Brining transforms an ordinary cut into something extraordinary, with deep, rich notes dancing across your palate.

Professional delis have nothing on your potential skills when you master this technique.

Tender, peppery slices await those willing to invest time in this classic deli favorite.

Ingredients for Homemade Pastrami

• Beef Brisket: A flavorful, tough cut of meat that becomes tender and delicious when properly brined and smoked.

• Kosher Salt, Sugar: Create the basic flavor base and help tenderize the meat during the curing process.
• Pink Curing Salt: Ensures food safety and provides the characteristic pink color of cured meats.

• Black Peppercorns, Coriander Seeds, Cracked Black Pepper, Ground Coriander: Provide a complex, aromatic spice profile that gives pastrami its signature flavor.
• Paprika, Garlic Powder, Onion Powder: Add depth and warmth to the overall seasoning of the meat.

• Water: Serves as the base for the brining solution.

• Hickory Wood Chips, Mesquite Wood Chips: Contribute a rich, smoky flavor to the pastrami during the cooking process.

• Rye Bread, Mustard, Pickles: Traditional accompaniments that complement the rich, spiced pastrami.

Step-by-Step Homemade Pastrami Instructions

Step 1: Create Flavor Packed Brine

• Kosher salt
• Sugar
• Black peppercorns
• Coriander seeds
• Paprika
• Garlic powder
• Onion powder
• Pink curing salt

Stir everything into water until all ingredients completely dissolve into a magical seasoning liquid.

Step 2: Soak the Beef

Submerge beef brisket completely in the brine inside a resealable plastic bag or large container. Seal tightly and park in the refrigerator for a transformative 5-7 day flavor journey. Flip the meat daily to ensure even flavor absorption.

Step 3: Prepare Spice Coating

• Cracked black pepper
• Ground coriander
• Paprika
• Garlic powder
• Onion powder

Massage this aromatic mixture generously all over the beef, creating a mouth-watering crust.

Step 4: Smoke to Perfection

Fire up the smoker to 225°F and select wood chips like hickory or mesquite. Smoke the brisket for 5-6 hours until the internal temperature reaches 190°F. The meat should feel tender and radiate a deep, rich smoky essence.

Step 5: Slice and Serve

Allow the pastrami to rest for 30 minutes. Slice against the grain and stack high on rye bread. Add mustard, pickles, and classic deli toppings for an epic sandwich experience.

Insider Tips for Homemade Pastrami

• Rinse brisket thoroughly to remove excess salt, preventing an overly salty final product.
• Rotate meat daily during brining to ensure even salt distribution and consistent flavor absorption.
• Select a high-quality, well-marbled beef brisket for maximum tenderness and rich taste.
• Use fresh spices for the rub to enhance the overall aroma and depth of flavor in your pastrami.
• Monitor internal temperature carefully while smoking to achieve perfect texture without drying out the meat.

Variations to Customize Homemade Pastrami

• Spicy Southwest Pastrami: Add chipotle powder, smoked paprika, and cayenne to the spice rub for a fiery kick that transforms the classic recipe into a bold southwestern-style meat.
• Herb-Infused Pastrami: Incorporate fresh rosemary, thyme, and sage into the brine and spice mixture, creating an aromatic version with delicate herbal undertones.
• Maple Pepper Pastrami: Replace sugar with pure maple syrup in the brine and coat the exterior with cracked black pepper and maple sugar for a sweet and peppery profile.
• Mediterranean Pastrami: Mix za'atar spice blend, sumac, and dried oregano into the rub, giving the meat a Middle Eastern-inspired flavor that pairs perfectly with tzatziki sauce.

Pairing Ideas for Homemade Pastrami

• Craft Classic Deli Sandwich: Layer thick-cut pastrami slices on fresh rye bread, topped with spicy brown mustard and crisp dill pickles for an authentic New York deli experience.
• Pour Robust Red Wine: Select a bold Zinfandel or Syrah with smoky undertones that complement the rich, peppery pastrami, cutting through its intense flavor profile and enhancing every bite.
• Pair Tangy Craft Beer: Choose a hoppy IPA or amber ale with caramel notes to balance the meat's robust spiciness, creating a harmonious taste sensation that elevates the entire meal.

Proper Storage Tips for Homemade Pastrami

• Store sliced pastrami in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator. Wrap tightly in plastic wrap or aluminum foil to prevent drying out.
• Package pastrami in freezer-safe bags or containers, removing as much air as possible. Freezes excellently for up to 2-3 months. Label with date and contents for easy tracking.
• Preheat oven to 325°F. Wrap pastrami slices in foil with a splash of beef broth to maintain moisture. Warm for 10-15 minutes until heated through. Prevents meat from becoming tough or dry.
• Place slices on microwave-safe plate.

FAQs on Homemade Pastrami

• What cuts of beef work best for pastrami?

Beef brisket is the traditional and most recommended cut due to its rich marbling and tenderness. Chuck or round roast can also be used, but brisket provides the most authentic flavor and texture.

• Why do I need pink curing salt for this recipe?

Pink curing salt contains sodium nitrite, which prevents bacterial growth, maintains the meat’s pink color, and contributes to the characteristic pastrami flavor. It’s crucial for food safety and traditional taste.

• How difficult is homemade pastrami for a beginner cook?

While time-consuming, the process is straightforward. The key steps are creating the brine, maintaining consistent smoker temperature, and patience during the long brining and smoking process. Basic cooking skills and careful attention to details are essential.

Why Homemade Pastrami Is Worth the Effort

• Master Crafting Challenge: Transform an ordinary beef brisket into a restaurant-quality delicacy through a detailed, multi-step process that rewards patient home cooks with incredible flavor.
• Customize Your Flavor Profile: Experiment with different wood chips like hickory or mesquite to create unique smoky undertones that match your personal taste preferences.
• Weekend Culinary Adventure: Dive into a rewarding cooking project that requires some planning but delivers an impressive, mouth-watering result perfect for special gatherings or weekend cooking enthusiasts.
• Restaurant-Worthy Homemade Delight: Craft a gourmet deli classic right in your kitchen, saving money while impressing family and friends with professional-level charcuterie skills.

Homemade Pastrami Recipe

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4.8 from 31 reviews

• Total Time: 5 days 6 hours 30 minutes
• Yield: 4 1x

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Description

Juicy, mouthwatering homemade pastrami beckons meat enthusiasts with its robust flavor profile and tender texture. Spice-rubbed beef brisket slow-smoked to perfection promises a delectable culinary journey you’ll savor with every succulent bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 pounds beef brisket

Curing Mix:

• 1/2 cup (120 grams) kosher salt
• 1/4 cup (50 grams) sugar
• 1/2 teaspoon (2.5 grams) pink curing salt (Prague Powder #1)

Spices and Seasonings:

• 1 tablespoon (6 grams) black peppercorns
• 1 tablespoon (6 grams) coriander seeds
• 1 tablespoon (6 grams) paprika
• 1 teaspoon (3 grams) garlic powder
• 1 teaspoon (3 grams) onion powder

Liquid:

• 4 cups (950 milliliters) water

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Instructions

1. Craft a robust brining solution by blending kosher salt, sugar, peppercorns, coriander seeds, paprika, garlic powder, onion powder, and pink curing salt into water, ensuring complete dissolution of granules.
2. Submerge beef brisket entirely in prepared brine within a sealable container, refrigerating for 5-7 days and rotating meat daily to guarantee uniform seasoning penetration.
3. After brining duration, thoroughly rinse brisket under cold water to eliminate excess salt, then meticulously pat dry using clean paper towels.
4. Construct a signature spice blend combining cracked black pepper, ground coriander, paprika, garlic powder, and onion powder, massaging mixture comprehensively across brisket’s entire surface.
5. Configure smoker to precise 225F, selecting complementary wood chips like hickory or mesquite for enhanced flavor profile.
6. Position seasoned brisket inside smoker, maintaining consistent temperature for approximately 5-6 hours until internal temperature reaches 190F, indicating optimal tenderness and smoky characteristics.
7. Allow smoked pastrami to rest for 30 minutes, enabling internal juices to redistribute and stabilize before slicing.
8. Present thinly carved pastrami on rustic rye bread, accompanied by tangy mustard, crisp pickles, and traditional deli-style garnishes.

Notes

• Brine with precision by ensuring the beef is completely submerged, preventing any part from exposure to air during the curing process.
• Experiment with different wood chips like apple or oak for subtle variations in smoky flavor profiles.
• Use a meat thermometer to guarantee accurate internal temperature, preventing overcooking and maintaining tender texture.
• Adapt for low-sodium diets by reducing salt content and replacing regular salt with potassium-based alternatives.

• Prep Time: 30 minutes
• Cook Time: 5-6 hours
• Category: Lunch, Dinner, Snacks
• Method: Curing
• Cuisine: Jewish-American

Nutrition

• Serving Size: 4
• Calories: 31 kcal
• Sugar: 6 g
• Sodium: 5200 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 6.5 g
• Fiber: 1.3 g
• Protein: 0 g
• Cholesterol: 0 mg