How to Make Pastrami From Store Bought Corned Beef
With so much corned beef in the stores right now, it is a great time for us to show you how to make the easiest pastrami ever! It is so easy and it is so delicious. We started with a store bought corned beef and turned it into a tasty pastrami. It is an easy process and literally anyone can do it. Once it was done, we feasted on the thickest pastrami sandwich imaginable. Katz's Deli has nothing on us!
Full RECIPE and blog here ---
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Chapters:
00:00 Pastrami from corned beef
00:05 How to turn store bought corned beef into pastrami
01:00 How to desalinate corned beef
01:25 trimming corned beef for pastrami
02:25 how long to desalinate corned beef
02:43 to the refrigerator
03:00 pastrami seasoning
03:43 dad joke
04:00 Pastrami rub
04:16 Grill prep
04:45 how to use a Blazaball
05:00 The Meater Wireless thermometer
05:10 smoking pastrami
06:05 steaming pastrami
07:40 Pastrami slicing
08:10 Better than Katz's Deli pastrami sandwich
How I turn Corned Beef Brisket into Smoked Pastrami
How to smoked your own Pastrami on the grill
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For this recipe I’m taking a Corned Beef brisket flat and turning it into fresh Pastrami. I picked up a 4.5lb flat from my local grocery store this week to start the process.
First you want to get most of the salt out of the corned beef for Pastrami. Place the flat in a large plastic container and cover it with cool water. It’ll need to hang out in the refrigerator for at least 12 hours, and the water needs to be changed every 4 hours to remove the salt.
Once we’ve removed most of the salt, the flat is ready for a good Pastrami rub:
- ½ cup Restaurant Ground Black Pepper
- ¼ cup Sugar in the Raw
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Onion Powder
Combine these ingredients in a bowl and place in a dredge shaker.
Pastrami needs a good bit of rub, so don’t hold back when applying it. You want a heavy coat on all sides of the flat. Let it hang out at room temperature while the smoker comes up to temperature.
Today I’m firing up The Big Green Egg for this smoke but you can use any smoker set up for indirect cooking. Run the pit at 275 degrees and add a few chunks of Pecan and Cherry grillewood.com to the hot coals for smoke.
When the grill stabilizes at 275⁰, place the flat on the cooking grate and close the lid for 3 hours. At this point it will have absorbed plenty of smoke flavor and the bark should be just right. The internal will be somewhere around 160-165⁰.
Now it’s time to tenderize the Pastrami, and we do this by creating steam. You’ll need a ½ size aluminum pan and a cooling rack. Sit the rack in the bottom of the pan and pour in 2 cups of beef broth. The liquid should cover the bottom but not come over the rack. Place the pastrami flat on the rack and insert a probe thermometer into the thickest part. Cover the pan with aluminum foil and continue cooking. The target internal temp is 202⁰ and it’ll take about 2 more hours to get there.
When the alarm goes off remove the Pastrami from the pan and place it directly on the cooking grate. It’ll be really hot, so you’ll want to wear some nitrile gloves with cotton liners. The steam softens the bark, so it needs about 15 minutes back on the grate to dry out.
Now the Pastrami is fully cooked but it needs to rest a little while before slicing. Just let it hang out on the cutting board for 20-30 minutes. You can cover it loosely with foil but don’t wrap it tight.
Slice the Pastrami across the grain with a sharp roast carving knife and cut it into whatever size slices you prefer.
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EASY Homemade PASTRAMI, Step by Step to Perfect DIY Pastrami!
Eating homemade pastrami is one of the best things you can do for a sandwich! For that reason Katz's Deli is known as the best of the best when it comes to pastrami! On This video I show you my take on this amazing meat which you much give it a try if you never had it. I recommend it 100% as it is so much better than store bought pastrami.
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HOW TO COOK PASTRAMI AT HOME
I smoked it for 5hrs @ (250°F / 121°C)
Then wrapped in foil for another 5hrs @ (350°F / 176°C)
* Pickling Spice *
1 tbsp Coriander Seeds
1 tbsp Black Peppercorns
1 tbsp Mustard Seeds
1 tbsp Red Chile Flakes
1 tbsp Allspice Berries
1 tbsp Whole Cloves
1 tsp Ground Ginger
1 tsp Ground Mace
1 small Cinnamon Stick
2 bay leaves
* BRINE INGREDIENTS *
1 Gallon Water
1 1/2 cup Kosher Salt
1 cup Granulated Sugar
4 tsp Pink Curing Salt
10 Cloves Garlic, Crushed
Whole Pickling Spice Above
About 1 Gallon of Ice
* Brisket by Grand Western Steaks
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#Pastrami #Homemade #DIY
HOMEMADE Pastrami Sandwich - Very Tasty
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Hot Pastrami Sandwich Recipe
Over 130 years ago, the pastrami on rye sandwich made its debut at a deli in New York City. Now, in honor of National Hot Pastrami Sandwich Day, Chef Cody is here with a recipe that you're going to want to see.
So, grab a heaping mound of pastrami, havarti cheese, your favorite rye bread, spicy mustard, pickles, and butter. Then, follow along create this beautiful delicacy!
I got SCHOOLED by the Pastrami Master in NYC!
It’s my turn to learn! The chef who makes the BEST PASTRAMI ON EARTH and his team teach me - and YOU - why their Pastrami is so good and show us the SECRETS so we can make it ourselves! Next watch This Chef Changed the Way I Will Grill FOREVER!
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