Nothing beats a great Reuben or a Pastrami and swiss on rye from your favorite NYC deli or the like. With current events as they are, its not bad to have some meat with a long shelf life around. Typically, I’m used to getting a corn beef at the store during St. Patty’s day some years and all that, but why not kick it up a notch and turn the cut into an amazing pastrami with a few quick and easy steps, and a few extra spices. Here is how I pepper a pastrami at home for under $4 bucks a pound.

The main secret to a great pastrami is that you grind your own fresh black peppercorns and mustard seeds. I use a tablespoon of rough salt to help the process along in the mortar with a pestle.

Once the meat has been fully coated in the layers cover it and place it in the refrigerator for 1 to 3 days turning every 14 to 24 hours and reapplying any leftover mix to any wet, moist, or damp spots ensuring a good cure.

After it has cured take the cut and wrap tightly in foil. Then wrap it again in foil, then again once more.

Lots of liquid comes out and will leak otherwise*

Cook the pastrami in the oven on a sheet pan at 225 for 6 hours fat side up. Remove from oven and let cool for 3 hours. Unwrap it and check it, then wrap it in new foil, clean foil, or plastic wrap and set in the fridge overnight or until ready to use.

Take your brisket and shave with the longest or largest knife you own. Slice as thin as possible with 1 or 2 long slow sweeping cuts. Slowly shave down the entire brisket and store in a container for assembly as needed.

 

To make my famous Rubens recipe click here..