How to Make Pastrami at Home

Why You’ll Love This Recipe

Making pastrami at home allows you to control every step, from seasoning to smoke level. The spice crust is fragrant and bold, and the slow cooking process produces melt-in-your-mouth slices.

Homemade pastrami is fresher and more flavorful than store-bought versions. You can adjust the saltiness, spice blend, and smoke intensity to your preference.

It’s a rewarding kitchen project that delivers impressive results, especially when piled high on rye bread with mustard.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef brisket (flat cut preferred)
water
kosher salt
brown sugar
pink curing salt (Prague powder #1)
garlic cloves
black peppercorns
coriander seeds
mustard seeds
bay leaves

for the spice rub:
coarsely ground black pepper
coarsely ground coriander
paprika
garlic powder
brown sugar

Directions

1. Prepare the brine by combining water, kosher salt, brown sugar, pink curing salt, crushed garlic, peppercorns, coriander seeds, mustard seeds, and bay leaves in a large pot. Heat gently until salt and sugar dissolve. Cool completely.
2. Place the brisket in a large container or food-safe bag. Pour the cooled brine over the meat, ensuring it is fully submerged.
3. Refrigerate for 5 to 7 days, turning the brisket once daily to ensure even curing.
4. After curing, remove the brisket from the brine and rinse thoroughly under cold water to remove excess salt.
5. Soak the brisket in fresh cold water for 1 to 2 hours, changing the water once, to reduce saltiness.
6. Pat the brisket dry with paper towels.
7. Combine the spice rub ingredients and coat the brisket generously on all sides, pressing the spices firmly into the meat.
8. Preheat your smoker to 225°F (107°C). Use wood such as oak, hickory, or cherry.
9. Smoke the brisket until the internal temperature reaches about 165°F (74°C), which may take 4 to 6 hours.
10. Wrap the brisket tightly in butcher paper or foil and continue cooking until it reaches an internal temperature of 195–203°F (90–95°C), about 2 to 3 additional hours.
11. Remove from the smoker and allow it to rest for at least 1 hour.
12. For traditional texture, steam the pastrami for 1 to 2 hours before slicing to make it extra tender.
13. Slice thinly against the grain and serve warm.

Servings and timing

Servings: About 8 to 10 servings
Prep time: 30 minutes (plus curing time)
Curing time: 5 to 7 days
Smoking time: 6 to 9 hours
Steaming time: 1 to 2 hours (optional but recommended)
Total time: Approximately 6 to 8 days including curing

Variations

For oven preparation, bake at 250°F (120°C) after applying the spice rub, covered tightly with foil, until tender.

Use a store-bought corned beef brisket to skip the brining step. Rinse thoroughly before applying the spice rub and smoking.

Adjust the spice rub by adding crushed red pepper flakes for extra heat.

For a sweeter crust, increase the brown sugar slightly in the rub.

Experiment with different wood chips to alter the smoke profile.

Storage/Reheating

Store sliced pastrami in an airtight container in the refrigerator for up to 5 days.

For longer storage, wrap tightly and freeze for up to 2 months.

To reheat, steam slices gently for several minutes until warmed through. Steaming helps maintain moisture and tenderness. Avoid microwaving, as it can dry out the meat.

FAQs

What cut of beef is best for pastrami?

Beef brisket, particularly the flat cut, is traditionally used because of its balance of lean meat and fat.

What is pink curing salt?

Pink curing salt, also known as Prague powder #1, contains sodium nitrite and helps preserve the meat and maintain its signature color.

Can I skip the curing salt?

Curing salt is essential for authentic pastrami flavor and preservation. Skipping it will change both flavor and color.

Do I have to smoke the pastrami?

Smoking provides traditional flavor, but you can bake it in the oven if you don’t have a smoker.

Why steam the pastrami after smoking?

Steaming tenderizes the meat and creates the classic deli-style texture.

How do I know when it’s done?

Use a meat thermometer. The pastrami should reach 195–203°F (90–95°C) and feel tender when probed.

Can I slice it thick?

You can, but thin slices are traditional and make the pastrami more tender and easier to eat.

Is homemade pastrami very salty?

If properly soaked after curing, it should be well-seasoned but not overly salty.

Can I use a corned beef brisket?

Yes, using corned beef is a popular shortcut since it’s already cured.

What’s the best way to serve pastrami?

Serve it thinly sliced on rye bread with mustard, or enjoy it as part of a deli-style platter.

Conclusion

Making pastrami at home is a time-intensive but deeply satisfying process. With its bold spice crust, smoky aroma, and tender slices, homemade pastrami rivals any deli version. Whether layered onto sandwiches or enjoyed on its own, the rich flavor and craftsmanship make it well worth the effort.

How to Make Pastrami at Home

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade pastrami is richly seasoned, smoky, and tender beef with a bold peppery crust and deep savory flavor. This deli-style classic is perfect for sandwiches, platters, and hearty meals.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 9 hours
• Total Time: 7 days
• Yield: 8 to 10 servings
• Category: Main Course
• Method: Smoking and Steaming
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 4 to 5 pounds (1.8 to 2.3 kg) beef brisket, flat cut
• 1 gallon (3.8 L) water
• 1 cup (220 g) kosher salt
• 1/2 cup (100 g) brown sugar
• 1 tablespoon pink curing salt (Prague powder #1)
• 4 garlic cloves, crushed
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 2 bay leaves
• For the spice rub:
• 2 tablespoons coarsely ground black pepper
• 2 tablespoons coarsely ground coriander
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, combine water, kosher salt, brown sugar, pink curing salt, garlic, peppercorns, coriander seeds, mustard seeds, and bay leaves. Heat gently until salt and sugar dissolve. Cool completely.
2. Place the brisket in a large food-safe container and pour the cooled brine over it, ensuring it is fully submerged.
3. Refrigerate for 5–7 days, turning once daily for even curing.
4. Remove the brisket from the brine and rinse thoroughly under cold water.
5. Soak in fresh cold water for 1–2 hours, changing the water once, to reduce excess saltiness.
6. Pat dry with paper towels.
7. Mix the spice rub ingredients and coat the brisket evenly, pressing the spices firmly into the meat.
8. Preheat a smoker to 225°F (107°C) using oak, hickory, or cherry wood.
9. Smoke the brisket until it reaches an internal temperature of 165°F (74°C), about 4–6 hours.
10. Wrap tightly in butcher paper or foil and continue cooking until it reaches 195–203°F (90–95°C), about 2–3 more hours.
11. Remove from the smoker and rest for at least 1 hour.
12. For traditional texture, steam for 1–2 hours before slicing.
13. Slice thinly against the grain and serve warm.

Notes

• Using a store-bought corned beef brisket can shorten preparation time.
• Steaming after smoking creates a more tender, deli-style texture.
• Store sliced pastrami in the refrigerator for up to 5 days or freeze for up to 2 months.
• Reheat gently by steaming to maintain moisture.
• Always measure curing salt carefully for proper preservation and safety.

Nutrition

• Serving Size: 4 ounces
• Calories: 280 kcal
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 30 g
• Cholesterol: 95 mg