Homemade pastrami smoked Katz's Style (ENTIRE RECIPE) - The BEST pastrami brine - DIY pastrami

Easy recipe for homemade smoked beef pastrami in few steps :
the brine of this recipe give a delicious taste to pastrami for make your reuben sandwich at home like katz's delicatessen

be careful not to confuse pastrami with Texan brisket which does not require brine

INGREDIENTS

meat used: 2 beef picanha (beef brisket can also be used in this recipe)

for the brine

* 3 liters of ice water
* 1 liter of boiling water
* 3 bay leaves
* 3 cinnamon stick
* 10 cloves
* 1 tablespoon of ground coriander seed
* 1 tablespoon of paprika
* 1 tablespoon of mustard seed
* 1 tablespoon of powdered ginger
* 1 tablespoon of pepper mixture
* 4 garlic cloves, crushed
* 2 teaspoons of prague powder # 1: nitrite salt (available on Amazon or at your butcher)
* 250 g of coarse salt
* 200 g of brown sugar

For the rub (rub)

* 1 teaspoon of sugar
* 2 tablespoons of crushed pepper
* 1 tablespoon of garlic powder
* 1 teaspoon of coarse salt
* 2 tablespoons of coriander seeds
* 1 tablespoon of onion powder
* 1 tablespoon of paprika
* 2 tablespoon of mustard seed

For the sandwich

* Sliced ​​rye bread
* Butter
* Sauerkraut
* sliced ​​cheese (I used Emmental)
* Mustard

step # 1: brine (Brine time 6 days)

- In a salad bowl, add the salt, brown sugar, ground coriander seeds, paprika, garlic, prague powder and powdered ginger. Add boiling water (1 liter) and mix to dissolve
- In a large enough container, pour 3 liters of ice water, add the pepper, cloves, cinnamon sticks, bay leaves and pour in the spice blend. Mix and reserve
- take a little brine in a container and use a syringe to inject the meat
- Put the meat in the brine and put plates on it to prevent the meat from rising (the meat must be immersed in the brine)
- cover and put in the refrigerator: the meat must be turned every day for the duration of the brine
- leave to brine for 6 days

Step # 2: Desalting (desalting time 2 days)

- after 6 days remove the meat from the brine
- Discard the brine and clean the container
- Fill the container with water
- Rinse the meat and put it in the container where there is water
- place plates on the meat
- leave to desalt for 2 days in the refrigerator
- after 2 days remove the meat from the water
- dry the meat well with absorbent paper
- reserve the time to prepare the rub

Preparation of the rub:

- Put the coriander and mustard seeds in a small ziplock
- Crush the seeds with a rolling pin and put them in a bowl
- Add the other spices (garlic powder, paprika, coarse salt, sugar, pepper and onion powder)
- mix

Step # 3: Rub application and drying (drying time 3 days)

- Apply the rub on the meat and massage it well with the spices
- place the meat in the refrigerator for a period of 3 days uncovered

Step # 4: Smoking at 225 degrees F (107 degrees C) up to an internal temperature of 160 degrees F (71 degrees C)

- Prepare the smoker at 225 degrees F / 107 degrees C (I use cherry wood)
- Put the meat and smoke it until an internal temperature of 160 degrees F / 71 degrees C
- Once the temperature of the meat has reached 160 degrees F take it out of the smoker
- at this stage it is possible to put the meat in the refrigerator for steaming the next day or to vacuum it and freeze it

Step # 5: Steam cooking

- Place the meat in a steamer basket and cook it to an internal temperature of 205 degrees F / 96 degrees C
- Slice the meat in the opposite direction of the grain (Lol: yes I know in the video I did not cut it in the right direction because I was in too much of a hurry to taste it)

Step # 6: making the Katz’s Delicatessen style sandwich

#Smokedmeat #pastrami #katzsdelicatessen #schwartzmontreal #reubensandwich #beefpastrami

[donmiller]

Tried this and it is hands down the best I've ever made (and I have a few under my belt). Followed all instructions exactly with 1 exception, I only dried in the fridge about 30 hours (too impatient to wait longer but will next time). Smoked using cherry wood chunks w/ the water pan, diffuser, etc. then steamed. Absolutely the best I've ever made.

[adnacraigo]

Pastrami is undoubtedly one of the best tasting foods in this world.

[chazzwestlv]

Spot on with the making of the meat! Fantastic job!

[danchase]

Great recipe. Have used it few times in the past. Thanks for the great video

[ephraimshavit]

Have a piece of corned beef in the freezer.
Tried to figure out how to pastrami it.
Went over some fifty YouTube's trying to do it.
Finally got this one.
Eureka!!!
Brilliant movie.
Thank you.
I will do it shortly and keep you posted.
Thank you again.

[josephgeneri]

Definitely the best recipe. i never made it before everyone loved it can't wait to make it again

[peteprizzi]

I just buy a corned beef +desalt for 12 hrs.
Then put on rub + smoke till 160.
Then put in a foil pan with a grate+ water covered.
When it reaches 205 or so, i remove+ let it sit for about an hour.
In the end you have very moist + tender pastrami that rivals KATZ'S .

[go]

Hi, great channel, recipe and thought off process. Would you talk about how you achieved this recipe? Thanks

[thisispascal]

Très bonne recette et excellent résultat. Un grand merci.

[chrismeyers]

That looks really good. I have a 16 lb brisket brining now. I like the idea of mustard seeds in the rub, I'll have to give that a try. The last step though, shouldn't you rest the meat and slice it across the grain?

[LarryAsh]

What is the brand of the steamer you used? The recipe sounds terrific I will have to try it.

[petercontarino]

Lived in NYC for years. Have missed Katz’s. This recipe is SPOT ON. Thank you for posting!

[Howiedog]

I am going to use this recipe with a wagyu brisket I have thawing out right now. I will do it a little differently though as I dont have a steamer. I will likely cook on my big joe till it his the stall, then move it into a pan to finish off at 205, then hold in the oven on "keep warm" for 7 or so hours. I'll try and report back the results.

[anvarr]

Is it necessary to desalt the meat ? Or just wash the brine in running pipe water for seconds ? Will it.do good

[irfmon]

Imagine doing all that work only to not rest your meat before slicing

[miketony]

What is that meat fork you are using when you start slicing?

[PipenFalzy]

You don't let the meat rest before cutting it up?

[DuffyF]

Katz makes Pastrami with Beef Navel, Corned Beef from Brisket.

[eddiejones-fmpr]

Might be a tad bit more tender if cut across the grain. Perfectly cured.

[ttednzted]

Gonna be honest, thanks for the Informative video. But as a New Yorker, we don't have time for all of that. Literally bought a 6 LB pastrami from them on their website. Steamed for 3 hours and it was delicious.