How To Make Pastrami At Home
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- Опубліковано 11 вер 2024
- How To Make Pastrami At Home
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So I’m Jewish. I know pastrami. I’ve eaten dozens from all of the world famous delis across the country and made dozens of them myself. It took me years to perfect my recipe. You just nailed it. Period end of discussion. My only comment would be to include the deckle/
point next time. That part makes the best pastrami. Fat is good. I am so impressed. Any of you out there that want REAL pastrami, look no further.
Thank you, I appreciate the feedback! I bet the deckle is even more amazing as you said. I was able to do two different videos with the same brisket, so that's the reason I removed the deckle, but off camera, you can bet I'll leave it on going forward! Thanks!
Thanks so much, I really appreciate that a lot!
Thanks for the confirmation on this recipe. I have been searching for a really good pastrami recipe and have been disappointed with the results, but I have faith in Russ, and I know that he will never lie about any of his cooks and tell his subscribers that something is good when he knows that it isn't. I believe that if something he cooked didn't turn out good, you would never see that video.
Tgoldfisher. Can you use a whole brisket ( point and flat) all still connected only trimmed to more than 1/4” fat on the sides?
Love, love, love this recipe! I made my first batch of pastrami this past St Patrick's Day instead of the usual corned beef and cabbage. It was off the charts! The only thing I did differently was when I added the pastrami seasoning/rub on the outside of the brisket after six days in the brine, I placed it back in the frig to let it dry brine with the pastrami rub for another day. That caused the rub to really stick to the brisket. I've been to Katz Deli and the Carnegie Deli in NY, Kenny and Ziggy's in Houston and I have to say this pastrami was equal to theirs! Love your videos and I am a subscriber! Oh, by the way, I smoked mine on a Traeger Silverton using Cherry pellets...
Lived in Jersey 14 years and was in NYC way often. Your Pastrami Sandwhich brought back many good memories
Aint this man deserving a medal for spreading goodness all over the world????????? I SAY YES!
One can get free juniper berries off 'eastern red cedar' trees. Which are actually juniper trees. That's what flavors some gins.
Awesome video man. I’m Jewish and have eaten my share of great commercial pastrami. Yours looks amazing. The only difference between yours and commercial deli pastrami is that the delis usually cold smoke and steam it more. You are correct before serving, you should steam it for butter soft slices.
I'm thinking some kind of horseradish concoction would work wonders with that sandwich.
That looked awesome. As an Aussie this is the perfect little project for me. Seeing you cut correctly made me instantly sub. Thanks so much for sharing.
Wow this was a good video...showed that there’s a lot more to cooking than just heat, coals, grates etc....you brought it down to a science. This is why I subbed! Great vid Russ!
Thank you Nathan, I really appreciate that! As always, I also appreciate your long running support for my videos and channel!
That was a serious brine recipe. Thanks for the step by step pastrami preparation and cook. Nice comment by tgoldfisher.
Thanks Phil! Your welcome and thanks for watching
Just saw a snippet of this video on Facebook and came here to watch the rest of it .
Had never heard of Rus before but my goodness am I glad I stumbled upon these videos ! That pastrami looks incredibly juicy and tender , I bet the flavor is five star !
Can't wait to watch more of his videos 🖤🖤
Love that grinder, and slicer you used. We love corned beef and pastrami, can’t imagine it homemade. Add that to my long list of must tries. That new grill is awesome, thanks for sharing😃
Christy, once you try this recipe, you will probably never buy store bought again. It's really good.
Man, it is late Sunday night... and now I am starving... with no opportunity to repeat this by morning LOL I can't wait to do this next weekend! Awesome Bro!
You 're awesome man. I watch your videos every day. Just wanted to send some support all the way from Collins MS
I'm so glad I ate lunch before watching this. Really nice, Rus. Thanks!
Thanks, I appreciate it Sapo!
@@SmokyRibsBBQ Whats the longest time you can brine the brisket
Great detailed video. Best part of pastrami is the fat and spices at the top of the slice. Delicious!!
I used this recipe this week. Smoked it yesterday and had it tonight. Don’t think I will buy pastrami again! Thanks
My daddy owned a butcher store and he made his own corn beef. You had to put in your order months ahead if wanted any of it. He use two big wine barrels and put his brine and meat in those for a few weeks. Mann.... was it good!! ☘️ nice video brought back some good memories 💚 thanks for sharing.
Your welcome and thanks for sharing that about your dad!
Wow, that was awesome..! I tried a pastrami recipe a few weeks ago but the results were not good. The recipe didn't have no where near the ingredients in your recipe. I know this recipe is going to be awesome and I am going to Costco tomorrow and get me a prime brisket and get it started Monday or Tuesday. Look forward to finally making some great pastrami. Thanks Russ for the awesome video!
I think you are going to like the results of this one Mike. Don't forget to let it soak in fresh water after the brine.
@@SmokyRibsBBQ yes sir. I didn't do that last time but learned that later on another video, but the recipe you have is so much more than any other recipe or video I have ever found. I will be so excited if this is the recipe I have been searching for, for many years now. I will definitely update you when I am finished.
Thank you so very much for the amazing videos that you always put out.
@@SmokyRibsBBQ I just pulled my brisket out of the brine and it is now soaking. I can't wait until it is done. I will report back!
Finally finished my pastrami and WoW! So much better than any attempt I have ever made, the best of the best! Thanks again for a great video and recipe for the best pastrami I have ever made, this is a keeper! But coming from Russ, I knew it was going to be!
Glad you liked it Michael!
Made this just like he did but used the point and flat of the brisket (separated before brine). Came out better than outstanding! Thank you for the instructions!
All the ingredients you put in your brine...I bet it's absolutely heavenly!
I love re-watching your older videos! I especially miss That jingle you had..That thing was/is a huge Icon for your channel! It would be awesome if you'd bring it back. Most of us vets of your channel would greatly appreciate it! :)
By far, my favorite cold cut sandwich. This looks excellent. A lot of steps but, definitly worth it. Yummy
Well worth it, plus I love doing things like this. Kinda makes you feel good when it turns out so well. Thanks for watching Russ!
I’ve never tried cooking pastrami but I believe I will have to try it. That looked so good!!!
Outstanding, Rus! That did take a number of steps and time, but I'm sure it was all worth it in the end. I'm sure it tasted great! Better than from the deli! Great video. Thanks for putting it together.
💯% Awesome! 🔥🔥🔥🔥🔥
I love doing this sort of thing. It's a lot of fun to me and I love when it turns out as good as this did.
Pulled it off my 22” WSM at 4:30 this morning. Mrs. and I had the best eggs Benedict and Rueben’s today of our lives. Thank you Russ for sharing this wonderful recipe.
Rather than buying all the spices this recipe requires by the bottle, go to your local natural food store and buy them by the ounce. I pad just under $6.00 for almost every thing. I used a full prime packer brisket from Costco. It is flippin good! Don’t keep thinking about, just do it. It will change your life! 😁
You had my mouth watering during the knife slicing scene! So juicy! I'm betting that tasted out-of-this-world!
The flavor really floored me Greg! I wasn't expecting the amazing flavor it has. Not saying this because I did it, but seriously the best I've had to date.
Anxious to see other cuts corned/pastrami'ed. Outstanding video, thank you! Subbed!
Thank you for subscribing, I appreciate it!
Wow this really looks delicious. I didn’t know pastrami was something you could make at home.
You are a very patient and talented man. The "Oh, thats good," gets me every time 😄
Those hand cut thicker slices reminds me of Katz's Deli!! It looks fantastic!!
MO here!!! Pastrami is one of those foods you walk by and take a piece,,, repeatedly... cause it’s that good!! Nice job!!
It truly is Mo! Thanks for checking it out!
Hi there, I am so excited . Its my first try to make pastrami . Till now I used to make Basturme which is cured dried meat Armenian style. Got my brisket swimming gently in brine for 3 days now and looking forward to final result . thanks for sharing :)
100% I am doing this!! Great job Rus and that Pastrami looks fantastic!!!!!
You won’t regret it brother
Hi I just cheated I just bought a Saint Patrick's brisket. Already in the brine corned beef and did it your method came out great. I just let it soak in water for 2 days to get rid of all that salt thank you for your video.
Crystal Nichole wow what a Great Idea. I’m going to do your trick. Thank You So Much 😊
Heck Yeah! I love Pastrami! Great video Rus!
Thanks Darrin, I appreciate you watching!
@@SmokyRibsBBQ Always!
Well thank you for the recipe! I will say my egg was running around 225, My pastrami hit 150 in about 2 hours. And took an additional 2 to hit 205. I flipped the fat side up at 125 degrees. I suspect I went a bit quicker as mine is not an offset setup. I tested it for about an hour outside and while still in foil set it into the fridge to slice tomorrow. I will say bring Memorial Day I sliced some chunks off for the neighbors and they took wee blown away. Again that you for the recipe and the “how-to” video.
I like apple wood to smoke beef, so that is just another fine option to your using cherry. I do not use so much Instacure #2 (pink curing salt) in making the same batch size of curing mix. I still get a good pink interior color with less nitrate/nitrite content and I am much closer to the guidelines for using the salt with the total weight of meat for the whole batch of mix. I have bookmarked your video to use everytime I make pastrami after this!
My first thought was that there's to much pink salt#2. Otherwise looks good.
You were very thorough and informational on how to prepare this amazing ingredients for making a pastrami recipe. Awesome! Thank you sir! Love the podcast!
Russ, been a lurker/admirer er. and subscriber This was just an awesome video. It's time I gave you a shout out. You are an inspiration and radiate love. You could cook anything from anywhere and make it it with the respect it deserves. You are special. The world is better off with cooks like you!
Wow, thank you very much! I really appreciate that!!
Thanks for sharing Rus!
Thanks for watching!
I'm imagining the aroma coming from that smoker! Looks awesome 😎.
Man, that has to be 10 times better than anything I can get in the best deli. I'm inspired to try to make my own. Thanks!
Is it worth it to make your own rather than just buy it? You just showed that yes it is. Absolutely wonderful!
Thanks Ry! I appreciate you checking it out brother and most definitely worth doing it yourself :)
This is a fantastic video. Very comprehensive. One question I have is about the cook temp. I have heard a couple of cooks talk about getting it up to 165, then taking it off the smoker for good. Cool, slice, then steam the slices as you use them. So getting the meat to 165 is more of a par cook, and I assume at that point it has plenty of smoke. This is opposed to getting the temp to 205 and then re-heating with the steamer. Thoughts anyone?
Aw, man, I was just watching you pour the spices and I knew this was gonna be nice
He knows how to make a REAL TACO, with soft and hot tortilla !!!! A.O.K.
Well done, Russ. What an incredible cook. I’m inspired to try this on my own. 🍻
Just did your recipe this last Sunday with a 13 lb brisket and it is fantastic. Followed your recipe but included the whole packer brisket. Will be my go to for future pastrami. In fact I have a 6 lb beef plate rib in the marinade right now. Thank you-Clay
Glad you enjoyed the recipe and thanks for the feedback!
Next you need to try a dry brine. Works just as well. Takes less seasoning, and don't need near the fridge room to cure. I tried a London broil for my first run. Smaller so if I messed up wouldn't be wasting so much meat. Turned out good. No meat wasted. I do hundreds of lbs of bacon a yr. Not a big fan of washing a lot of seasoning down the drain. I only put on what it needs and go straight from the plastic bag to the smoker. Oh good job. Very professional. I can tell you have been a cook all your life.
I think I will try a dry brine next time. Works great on the bacon I make, so yeah, it should do just fine. The big bucket does take up a lot of refrigerator room.
I love this country.We got a guy in a camo hat making a Jewish NYC speciality. If this guy isn’t an example of what makes us Americans I don’t know what is. Yee jaw and mazel tov!
Thank you for this fine presentation. I love pastrami but, I have never tried to make it from scratch. Once my part of Wisconsin moves out of the deep freeze, I will be trying this and your recipe seems to be the best one that I have come across.
Wow so many ingredients!! That Pastrami looks so good 😊 you are truly a Pit Master. Thank You So Much 😊 for this recipe. Most people would not give away their secrets but you are a true Gentleman & A Genius. I bet you could make a Fortune if you cooked like 4 full size Pastrami on your LSG and sold them to your friends 😜😎 Thank You Again Boss 🇺🇸🍺
When I was younger I worked in several Jewish Deli's and yes goldfisher Smokey does have it down pat. He has great tatto's also.
I just deboned a pork should/butt, smoked it at 275° for 6 hrs, and made a delicious porkstrami!! Trust me!!Try it!! You'll NEVER GO BACK TO BRISKET!
Looks fantastic, I’ll have to rewatch it to get the ingredients again. Thanks
Bro you have the best cooking personality ive ever come across..love your channel..
Thanks so much, I really appreciate that!
Damn right we came to right place smokey ribs!! Love that theme song!! My dad loves that stuff he said you made him hungry!! Lol
Thanks Grant and tell your dad thanks for watching.
@@SmokyRibsBBQ Will Do!😊
Takin it to the next level!! Corned beef is good but Pastrami is amazing. Lol. Thin sliced and hot n juicy on a hoagie roll. Yup.
Watching you take that big test bite is the icing on the cake. Great video, thank you for sharing.
Everything in the kitchen recipe.
Been very excited to see this cook. Turned out awesome! I need that spice grinder.
Thanks David, I appreciate it! The SnS Kamado did a great job on this!
It seems really dense for 207. I've done several regular briskets and pastrami briskets. At that temp I'd expect it to be falling apart as you mentioned. I've even cooled mine in the fridge overnight so I could put it on my slicer if I let it get too hot. I didn't see you do a pull test, but it seemed tender when you took a bite.
It was very tender, but keep in mind, the cure also helps firm up the meat, and it will slice better than just a very tender uncured brisket. With that said, putting it in the fridge to firm up more will make it even easier to slice deli thin in a slicer
That was a pretty fast smoking. I would go 205 to 215F and smoke if longer.
Excellent job ..alot of work but looks worth it!
This was brilliant thanks for putting together Russ. Going to try it out with tuna belly next time we land a big one. Hoping I might be able to do the curing stage out of the fridge? As you know we're a bit hard up on fridge space but curing fish in a wet brine has worked ok when I've made other smoked fish products. We'll let you know how it goes! Pascale
Hi Pascale! Great hearing from y’all! Yes I would love to know how the fish curing goes! I may want to try that myself sometime. Fair winds and following seas!
You GOTTA have the bread toasted and flowing with mustard with the Swiss melted and some premium sauerkraut and maybe some spinach (I put it on just because I love spinach but everything else I consider mandatory). Or you could go cold with mustard, two slices of Swiss top and bottom, nice juicy tomato slices, and either romaine/arugala/spinach. Some also put on chilled sauerkraut - I like that too with romaine. I do hot in winter and cold in summer for hanging on the beach with the wife.
I find using a coffee grinder that never sees coffee really easy for grinding spices but it can get cumbersome if you have to grind a lot.
I kept it New York authentic with just rye, spicy brown mustard and pastrami. Anything more than that is personal preference, however pastrami is great used instead of corned beef on a Ruben sandwich which does get Swiss cheese, sauerkraut, Russian or Thousand island dressing, but your like me, put what you like on it.
Honest Question: I was under the impression the ratio was 1 teaspoon pink salt for every 5 lbs of meat, but that means 6tsp would be appropriate for 30lbs and I don't think the brisket was that heavy. Am I wrong about the ratio?
If I were putting the sodium nitrite directly into ground meat such as sausage, or if I were putting it on the surface of meat such as bacon or jerky, then I would use 0.25% by weight of the total weight of the meat, which actually does equal close to a teaspoon for 5 pounds of meat. In this video I used a solution which included 2 gallons of water. It's beyond the scope of this comment, but when figuring out the amount of sodium nitrite to use, it's always 0.25% of the weight. I also had to consider the weight of the water as well. Plus consider that this is an equilibrium method so it has to be at a certain concentration since the brisket can only absorb so much until it is fully equalized with the solution in the bucket. There is a definite science behind doing it like I did in the video. Hope this makes since to you. Thanks for watching.
Great video!Thank you for the lesson
I was instructed that nitrite (cure #1) breaks down with heat and therefore should only be added after the brine cools somewhat.
Well would you say this was fully cured or not? I say yes, and fire your instructor ;)
I make my pastrami sammich with Muenster, Coleman's mustard, and home made sauerkraut. On rye
Great looking Pastrami! One of my most satisfying cooks was making homemade pastrami.
Man I haven't had a pastrami sandwich since being in the Navy and that's been over 25 years ago. Bro that looks so good and mouth watering. I'd probably eat 2 of those piled high. Awesome job Rus!
Thanks Scott! This turned out so good. Much better than any deli pastrami I've ever had. It sure didn't last long either LOL
Oh man, you have made me soooo hungry. I have a brisket in the fridge just waiting to go when the weather warms up.
Really looked fantastic with the seasoning and your smoking of this brisket seasoned to be a Pastrami. Wonderful video. Really enjoyed watching you.
ohh man looks top notch. I just did this a couple months ago. If you ever see zatarans creole mustard its great on pastrami!! Cheers Rus!
Thanks Nate! I have Zatarains creole mustard in the fridge. Yes, I can see how it would pair very well! Thanks!
Holy crap!! No wonder pastrami is so expensive. You used $50 worth of spices. Looks good though.
That would make a fantastic Reubens sandwich for real. I have to try that.
Yes it would. Really good stuff!
Love you videos, keep up the good work!
@1:10 you know this Gonna be good when you see cabinets like those in someones kitchen.
Rus, that looked insanely good! The brine mixture was packed with all those beautiful strong flavors. Man that had to be good. I never thought about the tightness of the foil wrap. Noted. That was a glorious stacked sammich, brother! I’ll take 2!
Thanks Mike! Brother, I hope you give this a try sometime! It's really good. We made Rubens tonight with some of the leftovers. I appreciate it Mike!
Wow, that's a great tutorial on pastrami. Thanks so much for sharing this with all of us
LOVE pastrami!!!!!....Awesome lookin' recipe!.....Am old-retired-single, have most of the required equipment already, sooooo gotta try this'un....Also, on keto diet for 10 weeks (workin' great)....Can make up a huge brisket, chunk it when done, vac-seal and freeze for future meals....HUNGRY!!!!!
Damn! That looks absolutely delicious. I could almost smell it over my computer. It's so very hard to find a decent pastrami anymore.
You should try my brothers' 'schinken'. Now, that's just good stuff.
My favorite channel to watch I watch ones I've already watched multiple times love it
I sure appreciate that! Thank you very much!
@@SmokyRibsBBQ you're welcome keep them coming🙏
Thanks for the recipe. I'll be doing my first one, using this as a guide. Thanks again sir, keep up the good work.
To say it was your first time doing this, it sure looks delicious. 😋 awesome job preparing it.
The belly or plate is the correct cut for authentic NY pastrami. To the regular consumer, it's really hard to find. This was a fantastic version, though.
Russ you NEVER cease to amaze your viewers!! Man the things you come up with to cook is awesome and that pastrami looked FANTASTIC and DELICIOUS!! Like the viewer commented below, I also hit the "LIKE" button before I even watch cause I know whatever you produce is always a hit out of the ball park!! Nicely done Russ.👍💗
Thanks for the awesome comments, I sure appreciate it!
I've made this once last year and it was amazing. I now have another brisket in brine right now and can't wait. This time I have homemade deli mustard and homemade sauerkraut I'm going to add. Russ, have you ever heard of PEAMEAL BACON? It's a pork loin that's cured using pink salts similar to the way this pastrami is brined and it's very popular up here in Southwestern Ontario. Russ, if you have a peameal bacon recipe you could share, I'd love to see it. Thanks and have a great day.
Agree with @tgoldfisher , if you didn’t brine it; just smoked it with Montreal steak spices you would have smoke meat!! Brisket is smoke meat the belly like you said is real pastrami meat; but you friggin nailed it!!
I'm always wondered how they made pastrami and you made it look so easy I'm going to have to give it a try myself
nice job ! i also make my own pastrami from scratch
Topside is my favourite cut for my take on Pastrami or Pasturma or However we want to say it!
It gives those epic ‘strami slices combined with a roast beef vibe.
Damn brother .. just found your channel .. you KNOW how to eat ... I wish I had the cash to buy some of the stuff you cook!! LOL ...
Beautiful Job. THanks
Now that looks delicious, One thing comes to mind is Katz Deli at the end.
very interesting, the ingredients are what you find when you're looking for curry recipes as well
Epic Russ. Thanks for doing this one. Certainly a process not to be scared of. Cheers.
My mouth is watering ... That looked so delicious Russ ... You nailed that man ... Great Job
I have to try this one. It's going to be great. Thanks for this one !
I'm Making beef stew, but this looks so much better..