Cured Meats – Pastrami Phase Two

After the meat sat in the brine for 3 or 4 days, it was time for the fun parts of making the pastrami- the rubbing, smoking, and roasting, transforming the meat into tasty sandwich contents!

The View From the Brine

Here’s what our meat looked like after the brining was completed.  At this point, I rinsed and dried the meat, and discarded the brine.

Post-Brine Meat Rubbed with Pepper and Coriander

Next, I rubbed the meat with a mixture of ground black pepper and ground coriander seeds, to prepare the meat for its time in the smoker.  The meat spent a few hours in the smoker.  I can’t remember exact durations, as I was busy working on other items between feeding my fire and checking temperatures.  I really should write this stuff down next time.

After the Smoking

Here’s what the brisket pieces looked like when I took them out of the smoker. You can see a bit of that pinkish hue that the meat has taken on.  Click on the photo for a larger view.

The last cooking step in making the pastrami was to slow-roast it in the oven, covered, on a rack over some water.  I let this go for between 3 and 4 hours.  It may have only needed three, but again, I was working on other projects, and the more tender, the better!   Here’s what it looked like after the roasting.

Smoked and Roasted Pastrami

There was some significant shrinkage in size as fat was rendered out during the roasting. Here’s what the meat looked like on the inside:

Here's what's Inside that Dark Smoke-roasted Crust

Again, click on the photo if you would like a closer view.

I let the meat cool, then refrigerated it overnight before slicing it.  Here’s what we ended up with:

Reubens Anyone?

This plate was for a party.  I served this with cocktail rye, condiments, and vegetables so that guests could make little sandwiches.  This was very well received.  I’m glad I have half a brisket left over, so we can save some for later in the summer, in case a reuben craving strikes.  Any recommendations for the best kraut to go with home-cured pastrami?

Print Friendly
Share
This entry was posted in Cured Meats, Food, Slow Food. Bookmark the permalink.

One Response to Cured Meats – Pastrami Phase Two

  1. John K says:

    Looks great! I have recently started making bacon (two batches so far). Have some pancetta hanging in my basement. I love pastrami — and will be doing that soon.

    Why not make your own kraut to go with the home-cured pastrami?? I will if you will….. 🙂

    Great blog — thanks!

    John K.
    Akron, OH

What do YOU think?