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I am a huge fan of food without preservatives. I realized a few years ago that the curing salt contained preservatives. We love smoking pastrami, so I’ve figured out how to make pastrami without curing salt. My pastrami recipe explains how to make pastrami without nitrates or nitrites.

Pastrami, a cherished deli favorite, is seasoned, cured, and smoked beef brisket, offering an incredible flavor and tender texture. Pastrami is great with sauerkraut, makes a fabulous sandwich, and also creates the backbone of a yummy hash.

This delectable meat has a rich history, originating from Romanian and Turkish origins before becoming a New York deli staple. According to TASTE’s, The Brief History of Pastrami, the recipe evolved as pastrami migrated from country to country. Other steps were added to enhance preservation. With the evolution of curing pastrami, pink curing salt #1 was introduced into the pastrami process at some point.

Understanding Nitrates and Nitrites

Pink curing salt is often used in homemade pastrami brines. It is composed of nitrates or nitrites. These compounds are crucial for preserving meat. They also impart that classic pink hue.

Health concerns prompted me to seek nitrate-free alternatives and avoid potential risks associated with these compounds. Sodium nitrite has long been favored in meat curing. However, concerns have emerged about its potential carcinogenic effects on human health. Various studies have highlighted these concerns.

Consequently, the meat industry is also looking for ways to reduce residual nitrite levels in meat products. There’s also a concerted effort to explore safer alternatives to nitrites for the preparation of organic meat items. (Source: National Library of Medicine)

For our nitrate-free pastrami version, I shortened the brine. No more than a week and a half is needed with this brine method.

If you buy a smaller piece of brisket (around 3 lbs), expect it to be ready in around 5 days. A thick piece may need up to 8-10 days.

I recommend getting a fatty brisket for this recipe. The fat will slowly render during the long smoke time. This process keeps the meat tender and moist. If the meat is too lean, it will be drier.

After the curing process, you will cover the brisket with a dry rub blend before smoking. Both the brine and the rub give the pastrami its well-known flavor.

I’ll suggest some tools for an optimal homemade pastrami-making experience. See the recipe card below for links to products.

We use oak wood for smoking our pastrami, and there are many other woods you can use as well.

Suggestions of wood types and why you would want to use them for your pastrami:

During smoking, maintain a temperature range of 225-250°F for optimal flavor and tenderness.

Since you are not using nitrites/nitrates, keep the heat above 225°F so harmful bacteria will not spoil your pastrami.

When the internal temperature stalls, wrap the brisket in pink/peach paper. This technique preserves moisture while continuing the cooking process. The “stall” refers to a phase where the brisket’s temperature plateaus during smoking.

Don’t panic—this is normal! Use this time to maintain steady patience and let the smoky magic unfold. Stalls can last up to 5-7+ hours before the meat temperature starts to climb again, so be prepared.

You want to wrap the pastrami in pink butcher paper to preserve the meat’s moisture. When the stall occurs, you should have already obtained smoky flavor in the meat. However, the pink butcher paper is porous. This means some smoke will continue to permeate the meat.

For more information on the stall, check out this article about The BBQ Stall Explained.

Once the internal meat temperature reaches 200°F, pull and rest your meat. Let the meat rest for at least half an hour before slicing.

Nothing beats a warm pastrami on buttered toasted rye. Add spicy mustard, melted Swiss cheese, and a generous helping of sauerkraut. Serve it with a side of potato chips and a fermented deli-style pickle.

As an alternative to the traditional sauerkraut side for pastrami, try my quick and easy creamy Turnip Gratin. Add a side of green beans for an incredible, well-rounded dinner.

This pastrami without sodium nitrate freezes well. (I suggest freezing large, non-sliced portions).

To reheat, add liquid to a pan and cover to create a steamy environment for the meat.

If you have questions or need further clarification, I am here to help! Send a comment using the form below. And let me know how it turns out.

You can make incredible pastrami without curing salt! Each slice of this delightful delicacy makes the labor of love worth it!