About 2 days altogether
Makes as much as you like…you’ll see.
Pastrami is a kind of spicy corned beef, cured for a few days and then cooked. It can be smoked or simply baked and is really tasty.
Now we bought some sirloin steak for £20.00 that gave us a thirs for pastrami, a third for biltong and a big steak dinner too. Traditionally pastrami is made from brisket.
The cost of the piece we cut was around £5 – £6 and bought from the shops you can get 100 g for £1.65, which means our pastrami was something better than half price.
4 litres of water
300 g curing salt
150 g sugar
5 cloves of garlic
2 tablespoons black pepper
2 tablespoons mustard seed
1 tablespoon allspice
1 tablespoons coriander seeds
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 cinnamon stick
Beef – about 750 g of brisket is the traditional cut, but you can always get good deals on meat if you look around.
You need a sanitised container with a lid
Add the water, and all the ingredients and stir to dissolve / mix everything
Place the meat in the solution and make sure it remains submerged with a plate
Leave for 3 days in the cure and then remove, wash out the container and the meat too
Place the meat into the drained container putting it back in the fridge for another day for the salt to equilibrise throught the meat
You can hot smoke it if you like with apple wood in a bomb type BBQ, until the meat reaches 75ºC, 167ºF or you can bake at 170ºC, 325ºF, Gas 3 for about 2 hours or until the centre of the meat has reached 75ºC, 167ºF
Slice thinly and serve on bread with mustard!
Sanitise your container and add 4 litres of water
Add all the ingredients except the beef
Give the mixture a stir to mix and dissolve the salt etc
Cure for three days, then cook as per instructions