Dining and Cooking
Yes… Another Pastrami
In Smoking

Yes… Another Pastrami


I’ve been wanting to make own pastrami for a while now. Finally got around to it, and I’m very happy with how it came out.

Brine Solution:

1 gallon water

1½ cup Kosher salt

1 cup sugar

4 tsp pink curing salt

6 cloves garlic (crushed)

¼ cup pickling spice

8½ lb Ice

Rub:

1/4 cup fresh cracked pepper

1/4 cup coriander

2 Tbs Hungarian paprika

Smoked at 250F for around 5 hours, then wrapped in foil and bumped the heat to 300F for around 3 hours. Final temp came to 206F. Used oak as my smoking wood.

by TopDogBBQ

11 Comments

  1. Wirelessness

    I always see “pickling spice” but what exactly does that mean?

  2. ZachVIA

    Are you a professional photographer? These pictures are incredibly good.

  4. -Dr_B-

    Looks fantastic and great pics!

    What was the brine process like (length, adding ice, boiling solution first, etc.)?

    Also, did you have to do any desalination afterwards before smoking?

    Thanks in advance!

  6. Glass-Helicopter-126

    Do you live in a Fogo de Chao?

  9. RagingClue_007

    What’s the big pastrami doing to the little pastrami? 

    Might try r/foodporn next time.

  11. clutchcitycarlos88

    Holy shit that looks great !! Definitely better then the one I did 😅