Pastrami

also called hot pastrami · hand-cut pastrami · pastrami sandwich · deli pastrami · beef navel pastrami · pastrami on rye

The table

4 L(1 gal, cold)waterstir the brinebrine 5 days, turn dailyrinse, soak 2 hr, pat drypress on the pepper and coriandersmoke 6 hr at 225°F (107°C)steam 2 hr, rest 30 min, slice by hand
200 g(1 cup Diamond Crystal)kosher salt
100 g(1/2 cup packed)dark brown sugar
25 g(5 tsp; cure #1, the 6.25% nitrite kind — not table salt and not pink Himalayan)pink curing salt
4 Tbspickling spice
10 cloves(crushed)garlic
5 lb(2.3 kg; brisket point is the usual stand-in)beef navel
4 L(1 gal, changed once)cold water
1/2 cup(55 g, coarse)cracked black peppercorns
1/4 cup(25 g, toasted and cracked)coriander seed
1 Tbssweet paprika
1 Tbsgranulated garlic
3 chunksoak or hickory wood
2 L(boiling)water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1stir the brine

2brine 5 days, turn daily

goes in with what step 1 made

3rinse, soak 2 hr, pat dry

goes in with what step 2 made

4press on the pepper and coriander

goes in with what step 3 made

5smoke 6 hr at 225°F (107°C)

goes in with what step 4 made

6steam 2 hr, rest 30 min, slice by hand

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 days 10 hr2 of 6 steps give no time
Needs you
none given
If you get it wrong
Narrow — the brine has edges both ways: under five days the middle is still grey, past seven it is salt and nothing else

  1. stir the brine

    not timedfrom the start

  2. brine 5 days, turn daily

    5 dayswalk awayfrom the start

  3. rinse, soak 2 hr, pat dry

    2 hrwalk away5 days in

  4. press on the pepper and coriander

    not timed5 days 2 hr in

  5. smoke 6 hr at 225°F (107°C)

    6 hrwalk away5 days 2 hr in

  6. steam 2 hr, rest 30 min, slice by hand

    2 hr 30 minwalk away5 days 8 hr in

You'll need non-reactive tub · smoker

Goes with

See how it is written
>> title: Pastrami
>> category: Smoked & Grilled
>> tags: beef, cured, smoked, steamed, deli
>> counters: Deli
>> aka: hot pastrami, hand-cut pastrami, pastrami sandwich, deli pastrami, beef navel pastrami, pastrami on rye
>> pairs-with: deli-rye-bread, sour-dill-pickles, corned-beef, russian-dressing
>> servings: 8
>> time: 5 days 10 hr 30 min
>> slack: narrow — the brine has edges both ways: under five days the middle is still grey, past seven it is salt and nothing else

>> step: stir the brine
Stir @water{4%L}(1 gal, cold), @kosher salt{200%g}(1 cup Diamond Crystal), @dark brown sugar{100%g}(1/2 cup packed), @pink curing salt{25%g}(5 tsp; cure #1, the 6.25% nitrite kind — not table salt and not pink Himalayan), @pickling spice{4%Tbs} and @garlic{10%cloves}(crushed) until the salt and sugar have gone.

>> step: brine 5 days, turn daily
Submerge @beef navel{5%lb}(2.3 kg; brisket point is the usual stand-in) in @&(~1)brine{} in a #non-reactive tub{}, weight it under the surface, and ~brine{5%days} in the fridge, turning it over once a day.

>> step: rinse, soak 2 hr, pat dry
Rinse @&(~1)cured beef{} and ~soak{2%hr} in @cold water{4%L}(1 gal, changed once), then pat it dry.

>> step: press on the pepper and coriander
Press @cracked black peppercorns{1/2%cup}(55 g, coarse), @coriander seed{1/4%cup}(25 g, toasted and cracked), @sweet paprika{1%Tbs} and @granulated garlic{1%Tbs} onto every face of @&(~1)soaked beef{} until no meat shows.

>> step: smoke 6 hr at 225°F (107°C)
Smoke @&(~1)rubbed beef{} fat cap up in a #smoker{} over @oak or hickory wood{3%chunks} at 225°F (107°C) and ~smoke{6%hr}, until the inside reads 165°F (74°C).

>> step: steam 2 hr, rest 30 min, slice by hand
Steam @&(~1)smoked beef{} over @water{2%L}(boiling) in a covered pot ~steam{2%hr}, to 203°F (95°C) and a probe sliding in like soft butter, then ~rest{30%min} and cut it across the grain by hand.