Learn everything you need to master homemade pastrami
Making amazing pastrami comes down to three simple ingredients: pickling spice, a brine and a rub or seasoning. I have developed recipes for all three. When combined, the flavors are out of this world. And the cool thing is that they can be used to make pastrami out of virtually any type of meat.
What is pastrami? Where does pastrami come from?
Pastrami is meat thatโs been cured in a seasoned brine and smoked with a peppery, coriander-forward rub that forms a dark, spicy bark.
Pastrami traces back to Eastern Europe, where people preserved meat by salting or curing it and then air-drying or smoking it. The word is commonly linked to Romanian pastramฤ. In the U.S., pastrami was popularized by immigrant communities, especially Jewish delis in New York.
Pastrami At a Glance
- Most common cut: beef brisket or beef navel
- Core steps: brine โ season โ smoke
- Flavor profile: peppery, coriander-forward, smoky, salty
- Shortcut: corned beef โ rub โ smoke = โquick pastramiโ
Types of pastrami: Is pastrami beef or pork?
The most popular cuts used to make pastrami are beef brisket and beef navel, but pastrami doesnโt have to be beef. Iโve made pork pastrami, turkey pastrami, salmon pastrami and even duck pastrami. The possibilities are endless. Scroll down to see a variety of pastrami recipes.
Pickling Spice
The pastrami process
For all pastrami recipes, you’ll need to start by selecting which meat you want to make pastrami out of. Brisket and beef navel are the most popular cuts in the U.S. Next, you’ll need to make your brine.
The brine contains the pickling spice along with kosher salt, brown sugar and pink curing salt. The curing salt is sodium nitrite, also called prague powder #1. It’s what gives pastrami its pink color.
Corned Beef Brine
The meat will soak in the brine for several days, depending on the type of meat you use and its weight. Check the recipe for guidelines.
Seasoning pastrami
After the brining process, rinse your meat with cold water. Then, you can add seasoning. You don’t need a rub with salt because the meat has already absorbed salt for several days.
When you purchase corned beef brisket at the store, it is already brined and usually comes with a seasoning packet. You can use that packet, but I prefer to use my own pastrami blend, which is great on any type of meat.
I recommend a one-day dry brine in the fridge, so the seasonings really enhance the meat.
Pastrami Rub
How to make smoked pastrami
After the brining and curing process, cooking pastrami is just as easy as smoking meat. You basically heat your smoker and cook the meat to your desired internal temperature. Follow these fundamental tips for how to make smoked pastrami out of any meat.
Go Deeper – More Pastrami Help
Beef Pastrami Recipes
More Unique Pastrami Recipes
Frequently Asked Questions
What is pastrami made of?
Pastrami is most often made from beef brisket or beef navel that is brined in a salted solution with pickling spices.
What does pastrami taste like?
Pastrami is made with a salted brine with pickling spices, which creates a salty, peppery almost fruity taste. Pastrami Rub contains black pepper, mustard seeds and coriander, which add bold, robust notes.
What’s the difference between pastrami and corned beef?
Corned beef and pastrami start the same way. Theyโre both made from beef thatโs cured in a seasoned brine (usually with curing salt, salt, sugar, and pickling spices).
The main difference is that corned beef is usually simmered, boiled or slow-cooked. Pastrami is coated with a heavy rub and smoked. Sometimes it’s steamed to finish.
Shortcut: You can turn store-bought corned beef into pastrami by rinsing it, coating it with pastrami rub, and smoking it.
What cut of meat is pastrami?
Pastrami is most often made from beef brisket or beef navel (plate). Brisket is the most common cut for homemade pastrami, while navel is the classic deli-style choice because it has more fat and stays extra juicy after smoking.
Is pastrami processed meat?
Yes. Pastrami is considered a processed meat because itโs cured in a seasoned brine with sodium nitrite and then smoked. โProcessedโ simply means the meat has been preserved or flavored using methods like curing, smoking, salting or adding preservatives.
Is pastrami healthy?
Like all things, pastrami is healthy in moderation. The nutritional value varies, depending on the type of protein you use. Some meats have higher fat content than others, but most are packed with valuable vitamins and proteins that our bodies need. If you’re watching your salt intake or you’re pregnant, be mindful that pastrami is made with sodium nitrite.
How do you heat up pastrami?
Place leftover pastrami on a plate and cover with a damp paper towel. Reheat in 30-second intervals until it’sย steaming hot. If youโre using a thermometer,ย 165F degreesย is the safe target for reheating.
How long does pastrami take?
Pastrami brine times vary by protein. 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. Plus, add one more day for the dry cure and then the cook time.
