EASY Homemade PASTRAMI, Step by Step to Perfect DIY Pastrami!

Eating homemade pastrami is one of the best things you can do for a sandwich! For that reason Katz's Deli is known as the best of the best when it comes to pastrami! On This video I show you my take on this amazing meat which you much give it a try if you never had it. I recommend it 100% as it is so much better than store bought pastrami.

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HOW TO COOK PASTRAMI AT HOME
I smoked it for 5hrs @ (250°F / 121°C)
Then wrapped in foil for another 5hrs @ (350°F / 176°C)

* Pickling Spice *

* BRINE INGREDIENTS *
1 Gallon Water
10 Cloves Garlic, Crushed
Whole Pickling Spice Above
About 1 Gallon of Ice

* Brisket by Grand Western Steaks
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* Other Equipment used on THIS VIDEO *

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

#Pastrami #Homemade #DIY

[GugaFoods]

Pastrami is naturally red because of the cure. Trust me, it is not raw...😂 It was cooked to 205°F/96°C.

Now I would like to ask you why do you think the cure did not go all the way thru the brisket? What's your theory? Mine is because of the weights. Yours?

[spencerkieu]

The way he says LETS DEW ET gets me every time

[saltiestromo]

“Here I have a 14 pounds brisket”, you know this gonna be good.

[myrhev]

I really appreciate the camera work and editing that goes into your smoker and grill lighting montages. The food is always amazing, but this shout out is for the crew.

[jdms]

I can't image Guga or Angel ever being able to enjoy going out to eat. How can anything ever compare to these home made masterpieces?

[stevieg]

I made this recipe, I brined my brisket for a week, using your recipe, then I smoked it today for about 5 hours, then I wrapped it just like you did, only I put a little honey and liquid butter on the top, wrapped it tight, in the oven till it hit about 195* but I wanted the jiggle, it’s going to rest now for about 15 hours wrapped in blankets. I tasted it before I wrapped it, amazing recipe Guga. 😎

[deenodub]

Guga please do an easy beef jerky recipe

[SuperSpikeTM]

Favorite Part:
When Guga says "Let's Do Ehhh" 👍👍👍 don't ever change bro, you're awesome

[chevy]

I never wash mine, instead I brine for 6 days, and soak in plain water in the fridge for the 7th day, and it still has plenty of salt. I been making my own pastrami, and Russian dressing for a couple of years now. Love it.

Tip: separate the point, and flat to brine, and cook. It will solve the issue with the brine not penetrating all the way.

[johnstroup]

Made this today following your recipe. Well, smoked it today. Couldn’t let it rest for 2 hours. I managed an hour and a half. Absolutely delicious! My wife and I loved the flavor! Soooo good! Cheers

[BigDaddyPapaJ]

Guga's refrigerator is what I imagine the refrigerator in Heaven looks like.

[mugensamurai]

Your nephew looks tired. He needs a break. I'll take one for the team and do all the food tasting for him.

[yeica]

6:10 I know you ate it, you know it too

[shenaniganstoo]

I love your pot used to toast the spices. You just don't see good, life long used, pots and pans. Everything is throw away. Thanks for the recipe. Been wanted to do this forever.

[haldanefalby]

I'm from britain and i can tell you that brisket isn't a terribly popular cut, but when i went to Katz's deli in NYC my mind was blown by the pastrami. Looking forward to trying this thanks so much.

[jwcbaggins]

I made this over the weekend using a 10 lb prime brisket from Costco. The only difference is I couldn’t find pink curing salt locally so I used Morton’s Quick Cure. I didn’t understand that this contains a lot less nitrate and I should have used a cup or so, but it turned out amazing. I also soaked the last day in just water to get more of the salt out and I wrapped in peach butcher paper instead of foil. I will be making this again in a few weeks when guests visit. It’s amazing!!

[FeelFreeRateMyENG]

i'll travel to the US within a year from now and i'll make sure Pastrami is gonna be in my "must try" list (along side with Texas BBQ Brisket, Chicago Italian Beef, Philly Cheesesteak, etc.), it looks so delicious!!

[borginator]

Guga Foods has almost caught & surpassed Sous Vide Everything in subs! Wow!

[Just_Pele]

One of my neighbors makes (literally) TONS of smoked pastrami every year, and it's the best I've ever eaten. This year we're collaborating with him to provide 50 American wagyu briskets to make a "special edition" pastrami, and I can't wait to eat it! 😁🤤

[darylburrows]

Hi Guga Saw this video a while back and am now on my 3rd batch of kangaroo pastrami (this batch will be 25kg or over 50lbs). Butchering the kangaroos I shoot was taking so long because they have small and sinew rich muscles and there was a reasonable amount of waste so decided to try this on large chunks of meat. After 2 weeks of brining the sinew and connective tissue was like jelly and after smoking and slow cooking it was tender and beautiful tasting. People who don't normally like kangaroo steaks ask me for the pastrami. in addition to tasting great I am now having very little meat waste (don't like hunting and wasting meat) and skinning and butchering time is down to 45mins per roo. I cryovac the portions and freeze them and have a continuous supply for my family and friends. Thanks for one of many great recipes.