Pastramized Beef

Making pastrami from scratch is a three-week commitment, but the result is nothing like what comes in a deli package. A whole beef brisket gets rubbed down with salt, saltpeter, pickling spices, black pepper, ginger, and brown sugar, then sits covered in the refrigerator for three weeks while the cure penetrates deep into the meat.

Turning the brisket every few days is a must. The salt and spice rub draws moisture from the meat, creating a brine at the bottom of the pan. Flipping distributes that brine evenly so the cure works the entire piece, not just the bottom half.

After three weeks of curing, the brisket goes into the smoker over very low heat. Four hours of gentle smoke transforms the cured beef into proper pastrami with a dark, peppery bark on the outside.

To serve, the smoked brisket gets simmered in water until tender. This final step rehydrates the meat and softens it into those thin, sliceable layers you want for sandwiches.

Chef Tips

• Force the rub into the meat. Press hard and work it into every crevice and fold. Surface-level seasoning won’t penetrate a six-pound brisket on its own.
• Keep the temperature very low when smoking. You’re not cooking the meat through at this stage, just layering smoke flavor into the cured surface.
• Slice against the grain after simmering. Brisket has long, tough fibers. Cutting across them is what gives you tender slices.

Variations

• Turkey pastrami: Apply the same cure and smoking process to a boneless turkey breast for a leaner version.
• Smoked goose: The recipe itself suggests treating a whole goose this way, and the fattier bird takes smoke beautifully.
• Quick cure: Use pink curing salt instead of saltpeter and reduce the curing time, though the flavor won’t be quite as deep.