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MIY Pastrami
Photo: en.wikipedia.org
Pastrami is actually an ancient method of preserving beef, turkey, mutton, or pork that has become such a favorite deli item it’s now called Jewish BBQ. It’s ordinarily steamed or smoked, Although with today’s modern appliances it can also be done at low temperatures in the oven. For our purpose today our recipe for MIY (making it yourself) is for the traditional old method for preservation.
How to make pastrami: brine is made by boiling one gallon of water into a big pot, then adding juniper berries (5), garlic (6 cloves, smashed/peeled) , salt (3/4 cup), bay leaves (3 broken into pieces), brown sugar (1/2 cup), curing salt (3/4 cup), mustard seeds (1 tbsp.), and peppercorns (1 tbsp) if you like it spicy. Let it cool down and then put the meat inside (beef brisket for example, flat, trimmed to 1/4 inch), and refrigerate it for three days.
For the rub, combine coriander seeds (3 tbsp.), cinnamon (1 tsp), bay leaves (2) and black pepper (3 tbsp) in a spice grinder, then pulse until coarsely ground. After that add some sweet paprika (2 tbsp.), ground clove (1/2 tbsp.), and brown sugar.
The meat must be removed from the brine and rinsed in cold running water, then you must pat it dry using paper towels; now it’s time to put the aforementioned rub on the brisket, cover it with plastic wrap and let it sit into the refrigerator for one day.
The next step is to smoke the beef brisket for 3 to 4 hours on a charcoal/gas grill over low heat (200 F to 275 F) or use a dedicated smoker. The pastrami should be smoked/cooked until the internal temperature of the meat reaches 175 degrees F, then allow it to cool off at room temperature.
Recipe and instruction by Chris Black
Source: Bio Prepper
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