How to make pastrami from Scratch?

How to Make Pastrami from Scratch

Pastrami, a classic Jewish deli meat, is a staple in many delis and restaurants around the world. Its rich, savory flavor and tender texture make it a favorite among foodies and pastrami enthusiasts alike. While store-bought pastrami can be convenient, making it from scratch allows you to control the ingredients, texture, and flavor. In this article, we’ll guide you through the process of making pastrami from scratch, from selecting the right ingredients to cooking the final product.

Ingredients and Equipment

Before we begin, let’s take a look at the ingredients and equipment you’ll need:

Ingredients:

  • 5 pounds (2.3 kg) of pork shoulder or butt, trimmed of excess fat
  • 1/4 cup (60 ml) of kosher salt
  • 1 tablespoon (15 g) of pink curing salt (optional, but recommended for traditional pastrami)
  • 1 tablespoon (15 g) of brown sugar
  • 1 tablespoon (15 g) of black pepper
  • 1 tablespoon (15 g) of coriander seeds
  • 1 tablespoon (15 g) of mustard seeds
  • 2 cloves of garlic, minced
  • 1 tablespoon (15 g) of chopped fresh dill
  • 1 tablespoon (15 g) of chopped fresh parsley
  • 1 tablespoon (15 g) of chopped fresh chives
  • 1 tablespoon (15 g) of pickling spice (optional)
  • 1 cup (250 ml) of water
  • 1 cup (250 ml) of apple cider vinegar
  • 1 cup (250 ml) of white vinegar
  • 1 tablespoon (15 g) of sodium nitrite (optional, but recommended for traditional pastrami)

Equipment:

  • A large, heavy-duty Dutch oven or pot with a lid
  • A meat thermometer
  • A sharp knife
  • A cutting board
  • A pastry brush
  • A clean, sanitized workspace

Step 1: Curing the Meat

The curing process is the most critical step in making pastrami. It involves applying a mixture of salt, sugar, and spices to the meat to draw out moisture and preserve it. The curing process should be done in a clean, sanitized environment to prevent contamination.

  • In a small bowl, mix together the kosher salt, pink curing salt (if using), brown sugar, black pepper, coriander seeds, mustard seeds, garlic, dill, parsley, chives, and pickling spice (if using).
  • Rub the curing mixture all over the pork shoulder, making sure to cover every surface evenly.
  • Place the meat in a large, heavy-duty Dutch oven or pot, fat side up.
  • Cover the pot with a lid and refrigerate for at least 7 days, or up to 14 days.

Step 2: Resting the Meat

After the curing process, it’s time to let the meat rest. This allows the salt to penetrate the meat and the flavors to meld together. The meat should be allowed to rest for at least 24 hours before slicing.

  • Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes.
  • Place the meat in a large, clean bowl or sink, and cover it with cold water.
  • Let the meat soak for 30 minutes to 1 hour, or until it reaches a temperature of 40°F (4°C) to 45°F (7°C).
  • Drain the water and pat the meat dry with paper towels.

Step 3: Shaping the Meat

Once the meat has rested, it’s time to shape it into the desired form. The meat should be shaped into a log or a block, depending on your preference.

  • Use a sharp knife to trim any excess fat or connective tissue from the meat.
  • Use a pastry brush to apply a thin layer of water to the meat, then shape it into a log or block.
  • Wrap the meat in plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight.

Step 4: Cooking the Meat

The final step is to cook the meat to the perfect temperature and texture. The meat should be cooked to an internal temperature of 160°F (71°C) to ensure food safety.

  • Preheat your oven to 300°F (150°C).
  • Place the meat in a large, heavy-duty Dutch oven or pot, fat side up.
  • Cover the pot with a lid and cook for 2-3 hours, or until the meat reaches an internal temperature of 160°F (71°C).
  • Remove the pot from the oven and let the meat rest for 10-15 minutes before slicing.

Tips and Variations

  • To add a bit of sweetness to your pastrami, you can add 1-2 tablespoons of brown sugar to the curing mixture.
  • To add some heat to your pastrami, you can add 1-2 teaspoons of red pepper flakes to the curing mixture.
  • To add some extra flavor to your pastrami, you can add 1-2 tablespoons of chopped fresh herbs, such as parsley or dill, to the curing mixture.
  • To make pastrami with a more traditional flavor, you can use 1 cup (250 ml) of apple cider vinegar and 1 cup (250 ml) of white vinegar instead of water and apple cider vinegar.

Conclusion

Making pastrami from scratch is a rewarding process that requires patience, attention to detail, and a bit of practice. By following these steps and tips, you can create a delicious, tender, and flavorful pastrami that’s sure to impress your friends and family. Remember to always handle the meat safely and hygienically to prevent contamination.

Recipe: Classic Pastrami

Ingredients:

  • 5 pounds (2.3 kg) of pork shoulder or butt
  • 1/4 cup (60 ml) of kosher salt
  • 1 tablespoon (15 g) of pink curing salt (optional)
  • 1 tablespoon (15 g) of brown sugar
  • 1 tablespoon (15 g) of black pepper
  • 1 tablespoon (15 g) of coriander seeds
  • 1 tablespoon (15 g) of mustard seeds
  • 2 cloves of garlic, minced
  • 1 tablespoon (15 g) of chopped fresh dill
  • 1 tablespoon (15 g) of chopped fresh parsley
  • 1 tablespoon (15 g) of chopped fresh chives
  • 1 tablespoon (15 g) of pickling spice (optional)
  • 1 cup (250 ml) of water
  • 1 cup (250 ml) of apple cider vinegar
  • 1 cup (250 ml) of white vinegar
  • 1 tablespoon (15 g) of sodium nitrite (optional)

Instructions:

  1. Curing the meat: Mix together the curing mixture and rub it all over the pork shoulder, making sure to cover every surface evenly. Place the meat in a large, heavy-duty Dutch oven or pot, fat side up. Cover the pot with a lid and refrigerate for at least 7 days, or up to 14 days.
  2. Resting the meat: Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes. Place the meat in a large, clean bowl or sink, and cover it with cold water. Let it soak for 30 minutes to 1 hour, or until it reaches a temperature of 40°F (4°C) to 45°F (7°C). Drain the water and pat the meat dry with paper towels.
  3. Shaping the meat: Use a sharp knife to trim any excess fat or connective tissue from the meat. Use a pastry brush to apply a thin layer of water to the meat, then shape it into a log or block. Wrap the meat in plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight.
  4. Cooking the meat: Preheat your oven to 300°F (150°C). Place the meat in a large, heavy-duty Dutch oven or pot, fat side up. Cover the pot with a lid and cook for 2-3 hours, or until the meat reaches an internal temperature of 160°F (71°C). Remove the pot from the oven and let the meat rest for 10-15 minutes before slicing.

Tips and Variations

  • To add a bit of sweetness to your pastrami, you can add 1-2 tablespoons of brown sugar to the curing mixture.
  • To add some heat to your pastrami, you can add 1-2 teaspoons of red pepper flakes to the curing mixture.
  • To add some extra flavor to your pastrami, you can add 1-2 tablespoons of chopped fresh herbs, such as parsley or dill, to the curing mixture.
  • To make pastrami with a more traditional flavor, you can use 1 cup (250 ml) of apple cider vinegar and 1 cup (250 ml) of white vinegar instead of water and apple cider vinegar.

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