Homemade Pastrami Is On Another Level

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#shorts #food #cooking #pastrami

Pastrami Brine:
4 quarts water
1 cup kosher salt
2 tsp curing salt
3/4 cup granulated sugar
1 tbsp coriander seeds
1 tbsp mustard seeds
2 tbsp pickling spice
1 tsp cloves
6 cloves smashed garlic
8 juniper berries

Pastrami rub
1 Tbsp whole black peppercorns
1.5 Tbsp coriander seeds
2 Tbsp mustard seeds
1.5 Tbsp brown sugar
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder

ThatDudeCanCook

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The wagyu brisket was from H-E-B and wasn't actually that much more than a regular brisket in terms of price

thatdudecancook

Plot twist it is. I did 9 whole briskets with an 8 day pickling brine and smoked em for saint Patrick's day. Oh my God I was a proud meatman that day

Meatman

Making this for my son’s high school graduation. He’s only in 4th grade, so hopefully I get it finished in time.

Didymus

Used all that black pepper for the rub and didn't give Sgt Gilbert his salute. 😢

ZackMorris

do the same thing with a whole brisket, split in 2, make half pastrami and half corned beef! it's a 2-fer for the win!

PB-jkbl

Hi Sonny! Would it be the same for corned beef? I assume the spices would be different right?

krissi

I worked in a very small New York style deli all through high school and got to try and enjoy all the wonderful treats. It was back in the 70's and the deli was owned by an older man who had spent his life running his deli in New York city. He knew what 'Good' was. Briskets came in large waxed cardboard barrels then we would turn them into corned beef or pastrami.... everyday. I am on day seven so will be turning my curved brisket into pastrami tomorrow. At the deli we only served the naval cut or first cut because it had way more marbling which made a better sandwich. All sandwich meats were steamed making them hot and delicious. The place was called: Al Schain's, The Sandwhich King.

randmayfield

Dude, that looks so good I had to go kick MY fridge!

craigd

I never would have thought that the brine could be a medium through which to impart flavor to meat. Now I wanna make a pastrami with like schezuan pepper or kroean chilies.

qp

Do you need to poke small holes in the meat so it can absorb the brine faster and better or just let the meat soak in the juices for one week?

stephencapillas

I’ve done 7, 10 and 12 days. 10 is my jam. I also only do the point, and save the flat for something else if buying whole packer brisket. 2 points usually is good and I can share with friends.

thenext

You had me sold in 15 seconds... wagyu brisket 7days.

jeremycharbonneau

I love this guy & the food he prepares.

RonnieG

You sir are pretty much my favorite to watch. And I'll admit I was a little biased because I already had favorites but you are now at the top of my list! Love you guy

SilverDollar-hw