Smoked Pastrami Without Nitrates/Nitrites
Create your own healthier pastrami sans nitrates/nitrites. This recipe still utilizes a classic pastrami brine with a beef brisket, but without the curing salt, and therefore for less time. Rubbed with traditional pastrami spices and long smoked, the taste and flavor should be on par with classic deli style pastrami. Served with sauerkraut, as a sandwich, or a classic hash - this preservative free pastrami will be worth the time and waiting!
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Servings: 10
Calories: 500kcal
Equipment
Ingredients
- 7 lbs Beef Brisket
Pastrami Brine
- 1 gallon water
- 1 cup brown sugar
- 1 cup sea salt
- 5 tablespoons pickling spices
- 4 cloves garlic smashed or pressed
Pastrami Rub Glue
- 1/4 cup yellow mustard
Pastrami Rub
- 4 tablespoons black peppercorn coarsely ground
- 2 tablespoons coriander seeds coarsely ground
- 1 teaspoon mustard powder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Instructions
Brine Preparation
- In a large pot, combine brine ingredients.
- Bring the mixture to a boil to dissolve salts and sugars and then remove from heat.
- Let the brine cool completely before adding the brisket.
- Submerge the brisket in the brine mixture for around 10 days (less for a smaller brisket). Turn the brisket once each week in the brine mixture. A large plastic freezer bag sitting on a sheet tray works well for this.
Rub Preparation
- Combine all ingredients in a small bowl or plastic storage bag.
Preparation Before Smoking
- One day prior to smoking, remove the brisket from the brine and soak it in water overnight to reduce saltiness.
- Pat dry the brisket and cover both sides with yellow mustard and then the dry rub.
Smoking
- Smoke the brisket at 225-250°F until the brisket temperature stalls (approximately 4 hours).
- Remove the brisket from the smoker and wrap it in pink or peach paper.
- Place it back on the smoker until the internal temperature reaches around 200°F.
Resting and Slicing
- Let the pastrami rest for about 30 minutes before slicing it thinly.
Notes
Fatty Brisket Selection: As this is a long smoking process, keep in mind that you will want to buy a fatty piece of brisket so that the fat will render and keep the pastrami nice and moist during cooking.
Slice Thin: Pastrami should be sliced thinly against the grain for the best texture and tenderness. When reheating it's easier to cut the meat cold and then re-heat slices. Freezing & Reheating: This meat freezes well. We suggest freezing large, non-sliced portions wrapped tightly. To reheat you'll want to add a bit of liquid to the pan and cover to create a steamy environment for the meat. Pink Pastrami Color: Pink color of pastrami comes from nitrites. The color of this preservative free pastrami will look more like a traditional smoked brisket, but the flavor and mouth-feel should still be that of a deli style pastrami.
Slice Thin: Pastrami should be sliced thinly against the grain for the best texture and tenderness. When reheating it's easier to cut the meat cold and then re-heat slices. Freezing & Reheating: This meat freezes well. We suggest freezing large, non-sliced portions wrapped tightly. To reheat you'll want to add a bit of liquid to the pan and cover to create a steamy environment for the meat. Pink Pastrami Color: Pink color of pastrami comes from nitrites. The color of this preservative free pastrami will look more like a traditional smoked brisket, but the flavor and mouth-feel should still be that of a deli style pastrami.
Nutrition
Serving: 200g | Calories: 500kcal | Carbohydrates: 5g | Protein: 45g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 1000mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Calcium: 50mg | Iron: 7mg