GIFTS
Pastrami is one of the most delicious things ever! Have you always wanted to make pastrami yourself? Then we have the perfect instructions for you.
Ingredients
The following Wagyu beef can be used for making pastrami:
| Wagyu Brisket |
| Wagyu Semerrolle |
For the pickling mixture
| 40 g | Curing salt per kg semer roll / brisket |
| 10-20 g | Black pepper per kg of brisket |
For the rub
| 4 tbsp | Black pepper |
| 1 tbsp | Red Kampot Pepper |
| 4 tbsp | Coriander seeds |
| 1 tbsp | garlic powder |
| 2 tbsp | Mustard seeds |
PASTRAMI: VERSATILE USE
Pastrami is the classic American sandwich filling and is incredibly versatile. Wagyu pastrami also goes wonderfully with burgers or toasted rye bread.
preparation
- First, trim the rump roast or brisket , removing any tendons and excess fat. Then, weigh out the appropriate amount of curing salt and coarse pepper for the weight of the meat, mix them together, and rub the mixture into the meat. Next, place the rump roast/brisket in a vacuum bag, add any remaining seasoning mix, vacuum-seal the meat, and refrigerate.
- The curing time is one day per centimeter of meat thickness, plus two additional days. So, for a 5-centimeter-thick piece, it's 7 days. The brisket should now be turned every 24 hours.
- After the curing period, remove the meat from the vacuum bag, rinse it with water, and let it soak in cold water for one hour. Soaking reduces the salt concentration in the meat. Then dry it thoroughly.
- Immediately after soaking, the brisket is seasoned again. Pepper and coriander are coarsely crushed with a mortar and pestle and mixed with the other spices to make a rub. The pastrami rub should not contain any additional salt, as the meat is salty enough from the curing process.
- Set the smoker or ceramic grill to 110-120 °C. For the Minion Ring, add some smoking wood to the briquettes. Use beech wood for the smoker. Then place the pastrami on the grill and ideally use a grill thermometer.
- When the internal temperature reaches 68 degrees Celsius, it's time to remove the pastrami from the smoker. To obtain a firm, sliceable pastrami, we recommend vacuum-sealing the previously cooled pastrami and then refrigerating it for 2-5 days.
- Tip: Since the pieces of meat weigh several kilos, the pastrami can also be perfectly frozen in portions, vacuum-sealed in one piece.
You can find even more tips here: Joveles BBQ at Felix's Cookbook .
