Homemade Pastrami

I would trim that fat back a bit (about half?), but man that looks fantastic. I think a pastrami calls for a higher meat to fat ratio. That's just me nitpicking, because I'd devour that.

I'm going to need your address for testing purposes.

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Came out super salty. I was doing it with a buddy so idk really what happened.

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I had a recipe that called for a certain amount of salt and it too came out far too salty for my taste. I cut the Kosher salt amount in half and now it is just right.

I let my brisket soak for 2 weeks before either making corned beef with it, or smoking it to make pastrami.

Corned beef is boiled and pastrami is the same meat, just smoked. Lots of folks don't know that.

That looks awesome

Yeah the recipe I used Said to rinse it but maybe a soak would be better

Yep MD


Once I'm home I'll post the one I made with the proper amounts.

Fresh ground/cracked black pepper and fresh ground whole coriander seeds(found mine at an Asian grocery store) as well as whole ones are the basis along with ground mustard and whole mustard seeds. A number of them call for dark brown sugar which I didn't use since I'm doing keto. Granulated garlic and onion, some smoked paprika and just a touch of chili powder.

It's plenty salty so no salt necessary.


MD here's the recipe I used including the the brown sugar

2 tablespoons whole black peppercorns

2 tablespoons fresh coarsely ground black pepper

1 tablespoon whole coriander seeds

1 tablespoon coriander powder

1 tablespoon brown sugar

1 tablespoon paprika

1 tablespoon chili powder(I used a hatch powder)

2 teaspoons granulated garlic

2 teaspoons granulated onion

1/2 teaspoon whole mustard seeds

1/2 teaspoon mustard powder

Looks great.

I've read several accounts of people making it at home over at the Virtual Weber Bullet boards, but I was never tempted until I went to Katz's Deli in NYC.

The pastrami sandwich there was one of the best things I've ever eaten, and it's just meat and bread. But that meat is something else.

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Got a corned beef brisket from Sam’s and soaked it in water for 24 hrs.

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I've tried this a few times. It tends to be inconsistent depending on the pack you get. Plus they're almost always made with flat which dries out more easily after you desalinate it. The first one I did was pretty good but I wound up throwing most of my second one away.

I was tempted to give it another shot when I saw my HEB had a bunch of prime wagyu corned beef packs marked down after St. Patrick's Day.

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Brined for a few days

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There is no need to do this step as Corned Beef is already brined. That looks good though. I did one last week and have two more in the freezer . Venison also makes a great pastrami.