Make authentic pastrami at home without the guesswork
Everything you need to turn brisket (or any meat) into authentic deli-style pastrami.
The Girls Can Grill Pastrami Kit makes it easy to cure and smoke incredible pastrami at home.
Each kit includes a perfectly balanced brine mix and finishing rub so you can transform beef, pork, poultry or even seafood into bold, deli-style pastrami.
How the pastrami kit works
Just four simple steps
Making pastrami at home is easier than most people think. The Girls Can Grill Pastrami Kit walks you through the entire process.
Mix the brine, soak your meat, season with the pastrami rub and smoke until tender. That’s it.
*Pastrami Brine Times
- Large Cuts of Beef (like Brisket): 5-7 days
- Large Cuts of Pork or Poultry: 3-5 days
- Smaller Cuts or Seafood: 1-2 days
The full Pastrami Brine pouch should be mixed with 1 gallon (16 cups of water). If you don’t need 1 gallon of brine to cover your meat, adjust the recipe. Use 1/2 cup of Pastrami Brine mixture for every 4 cups of water.
What can you make?
Pastrami isn’t just for brisket. This kit works with a wide range of proteins from beef and pork to poultry and seafood. One kit makes 1 gallon of brine, enough for about 8-12 pounds of meat.
Frequently Asked Questions
The Girls Can Grill Pastrami Kit makes 1 gallon of brine, which is enough to submerge 8-12 pounds of meat.
No. The kit includes the curing ingredients.
The brine time varies, depending on the type and size of meat.
Large cuts of beef, like brisket take 5-7 days to brine. Large cuts of pork or poultry take 3-5 days. Smaller cuts or seafood take 1-2 days.
In addition to the brine time, plan for 1 day to dry cure and time for smoking.
The Girls Can Grill Pastrami Kit includes the brine, rub and a leak-proof meat prep bag.
You’ll need a pot to heat 1 gallon of water, a refrigerator for the brine process, a large container or pan for the cure process and a smoker or oven to cook the meat.
You can also cook brined meat in the oven, slow cooker or pressure cooker.
The Pastrami Brine contains sodium nitrite. This reacts with the myoglobin in meat. It’s what makes pastrami pink and what can be used to make a fake smoke ring.
Because myoglobins vary with different proteins, beef will turn more pink than pork or poultry. For deeper color, you can brine meat longer.
Pastrami by nature is saltier than other styles of meat because it is brined in a salt solution. The Girls Can Grill Pastrami Kit has been formulated to balance the salt levels, which is why the Pastrami Rub is salt-free.
If you still find your pastrami to be too salty, you can increase the amount of water in the brine and/or reduce the brine time . You can also rinse the meat before seasoning it.
