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How to Make Pastrami at Home

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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.

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

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

Find it online: https://thefamilycooking.com/how-to-make-pastrami-at-home/