When it comes to deli classics, nothing quite compares to a good pastrami sandwich. The smoky, spiced flavors, combined with tender, juicy meat, make for an unforgettable meal. Today, I’m sharing a Homemade Pastrami Recipe that uses 4.5 to 5 pounds of raw corned beef, transforming a simple cut of meat into something that will elevate your sandwich game to new heights. Let’s dive into the magic of homemade pastrami!

Why This Homemade Pastrami Recipe Stands Out

This Homemade Pastrami Recipe is all about flavor and texture. By starting with high-quality corned beef and utilizing a vibrant blend of spices, the end result is a product that is not only delicious but also customizable to suit your taste. Whether you prefer it smoked or baked, this recipe allows you to take control of the cooking process and enjoy the satisfaction of creating something truly special from scratch. Plus, the aroma that fills your kitchen during the cooking process is simply irresistible!

What You’ll Need

To get started on your pastrami journey, here’s a detailed list of ingredients you’ll need:

4.5 – 5 pounds raw corned beef
1/2 cup water
1/2 cup brown sugar (optional)
1/4 cup black peppercorns
1/4 cup red peppercorns
2 tablespoons coriander seeds
1 tablespoon mustard powder
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons onion powder

Essential Tools for Success

Make sure you have these tools on hand to make your pastrami-making process smoother:

Large pot or container: For soaking the corned beef.
Meat thermometer: To ensure your pastrami is cooked to perfection.
Smoker or oven: Your choice for cooking the pastrami.
Spice grinder: For freshly grinding the spices (optional, but recommended).
Sharp knife: For slicing the pastrami thinly.

Method: Homemade Pastrami Recipe

Now, let’s get down to the step-by-step process of creating your homemade pastrami.

Step 1: Prepare the Corned Beef

Begin by removing the corned beef from its packaging and rinsing it under cold water. This helps to wash away excess brine and salt, allowing the flavors to shine through in your pastrami.

Step 2: Make the Spice Rub

In a large mixing bowl, combine the black peppercorns, red peppercorns, coriander seeds, mustard powder, smoked paprika, garlic powder, and onion powder. If you’d like a touch of sweetness, feel free to add the brown sugar. You can lightly crush the peppercorns and coriander seeds using a spice grinder or mortar and pestle for better flavor release.

Step 3: Season the Corned Beef

Rub the spice mixture generously over the entire surface of the corned beef. Make sure to coat all sides for an even flavor. Wrap the seasoned beef tightly in plastic wrap and refrigerate for at least 5 days. This curing period allows the spices to penetrate the meat, enhancing the flavor profile.

Step 4: Rinse and Dry

After the curing period, remove the meat from the refrigerator and rinse it thoroughly under cold water to remove excess spice. Pat it dry with paper towels.

Step 5: Smoke or Roast the Pastrami

For a smoky flavor, preheat your smoker to 225°F (107°C) and place the pastrami directly on the grates. You’ll want to smoke it for about 6-8 hours, or until it reaches an internal temperature of 190°F (88°C). If you prefer to use an oven, preheat it to 300°F (150°C) and place the pastrami in a roasting pan with 1/2 cup of water at the bottom to keep it moist. Roast for approximately 3-4 hours until the same internal temperature is reached.

Step 6: Rest and Slice

Once cooked, remove the pastrami from the smoker or oven and let it rest for at least 30 minutes. This resting period helps the juices redistribute, ensuring a tender bite. After resting, slice the pastrami thinly against the grain for the best texture.

Quick Replacement Ideas

If you’re in need of alternatives for any of the ingredients, consider these options:

Brown sugar: You can substitute with honey or maple syrup for a similar sweetness.
Black and red peppercorns: Use pre-ground pepper if whole spices are unavailable, but freshly ground is always best.
Coriander seeds: Ground coriander can work in a pinch, but the flavor will be less intense.
Smoked paprika: Regular paprika can be used, but you may want to add a touch of liquid smoke for that smoky flavor.

What I Learned Testing

Throughout the testing of this Homemade Pastrami Recipe, I discovered:

The importance of a good rub: The spice mix really makes a difference in flavor.
Resting is crucial: Allowing the meat to rest after cooking enhances its tenderness.
Smoking vs. roasting: Both methods yield delicious results, but smoking adds an unbeatable depth of flavor.
Thin slicing is key: For optimal texture in your sandwiches, slice against the grain as thinly as possible.

Keep-It-Fresh Plan

To keep your homemade pastrami fresh and flavorful:

Store it in an airtight container in the fridge for up to 2 weeks.
For longer storage, wrap it tightly in plastic wrap and then in foil before freezing. It can last up to 3 months in the freezer.
When ready to enjoy, simply thaw in the refrigerator overnight and reheat gently.

Quick Questions

Can I use a different cut of meat?

While corned beef is traditional for pastrami, you can experiment with other cuts such as brisket or even turkey for a lighter option.

Is homemade pastrami better than store-bought?

Absolutely! Homemade pastrami allows you to control the flavors and quality of the ingredients, resulting in a fresher and more personalized taste.

How do I serve pastrami?

Pastrami is fantastic on rye bread with mustard, but it can also be added to salads, served with pickles, or used in breakfast dishes like omelets.

Can I make pastrami without smoking?

Yes! If you don’t have a smoker, roasting in the oven will yield delicious results, especially if you add some liquid smoke to the spice rub.

Time to Try It

Now that you have all the knowledge and tools to create your very own Homemade Pastrami Recipe, it’s time to roll up your sleeves and get started. The combination of spices, the slow cooking process, and the joy of making something from scratch are well worth the effort. Whether you enjoy it in a classic sandwich, as part of a charcuterie board, or on its own, this pastrami will surely impress. Happy cooking!