How to Cure and Cook Pastrami

This is from start to finish.

We are going to brine, smoke and steam our pastrami before serving.

You’ll need a host of ingredients. I can’t stress enough that having all the ingredients laid out before stating makes a huge difference in the time and speed you can cook it.

In a pestle and mortar add:

• 1 TBSP black peppercorns
• 1 TBSP Mustard seeds
• 1 cinnamon stick broken in half
• 2 fresh Bay levies (one if you’re using dried)
• 8 Cloves

Grind the ingredients so the flavours can begin to release.

Add the spice mix, followed by one cup of table salt and 1 TBSP of pink curing salt, 1 tsp of coriander seeds.

Then carefully add two cups of water.

Push out as much of the air you can before sealing the bag.

Place in a tray and moves the curing liquid around the meat.

Set the tray in the fridge for at least 5 days.

Try to turn the bag over every day so the beef and get an even out of the cure.

Rinse with water from to remove the brine and spices.

Make sure to get off as much as you can otherwise you’ll end up with some extremely salty meat.

In a bowl add:

• 4 TBSP black pepper
• 2 TBSP ground coriander
• 1 TBSP Garlic Powder
• 1TBSP sweet paprika
• ½ TBSP dried thyme

Mix the rub together.

You want to rub in as much as you can because you want every slice of Pastrami to some of that spice mix on it.

So I’m using Ironbark for extra flavour.

I like to leave mine overnight in the fridge so it’s stone cold.

Next step is to steam the pastrami until it’s nice and tender.

Fill the pot with water.

You want to steam the meat until it’s close to fork tender, this size piece of meat will take about an 2 hours.

Make sure to refill the water as it goes.

Check the meat every now and again.

Now the meat is ready to go! Let it rest for a couple of minutes before slicing.

There you have it, pastrami made at home.

All that’s left to do is pile the pastrami onto the bread with some mustard and slice it in half.