Homemade Beef Brisket Pastrami

Recently I purchased Michael Ruhlman's book Charcuterie.  What can I say.  I love meat.  The first thing my husband wanted to try was the pastrami.  Frankly I was dubious.  It sounded complicated.  But, the lure of fresh pastrami, sliced thin and laying atop homemade rye bread made my brain do cartwheels.  So I agreed to give it a try.

 After the brine and freshly rubbed.

Indirect heat is key.

 Smoke!!

 After resting.  Sliced.  Beautiful!!

Look at that crust!

 I decided on open-face "Reuben" sandwiches.  Freaking delicious!!!!

We went through this slab of meat embarrassingly fast.  I can honestly say that this would probably be considered a lot of work for the average person, but really it is very easy on so many levels.  And trust me when I say that it was absolutely worth it!

The Process:

After purchasing Charcuterie, I found out that Ruhlman has a blog!  Of course, I was an instant follower.  He posts about everything from homemade potato chips to roasted caulifower.  AND, lucky for y'all, he posted his recipe for pastrami!

How To Make Beef Brisket Pastrami At Home

By Michael Ruhlman | Published: September 9, 2011

Home-Cured Beef Pastrami

• 6 ounces or 3/4 cups Morton’s kosher salt (or 200 grams if measuring water in liters)
• 3 ounces or ½ cup sugar (100 grams)
• 2 teaspoons pink salt (sodium nitrite), optional
• 5 cloves garlic, smashed with the flat side of a knife
• 4 tablespoons pickling spice
• 1 5-pound beef brisket, the more fat it has the better

       Rub:

• 1 tablespoon peppercorn, toasted and ground (or as needed)
• 1 tablespoon coriander seed, toasted and ground (or as needed)

1. In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.
2. Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it’s thin, a third day if it’s thick.
3. Remove brisket from brine and rinse thoroughly.  Refrigerate it for another day uncovered (this is best, to let cure equalize, but if you can’t wait, that’s ok too).
4. Combine the pepper and coriander and coat the brisket with it.  Smoke and cook the brisket, till tender, as described above.  Slice thinly to serve.  This will keep for a week in the refrigerated.  Steam it to reheat or reheat covered in a microwave (gently).

Yield: 8 to 10 servings.

Pickling Spice

• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 2 tablespoons coriander seeds
• 2 tablespoons hot red pepper flakes
• 2 tablespoons allspice berries
• 1 tablespoon ground mace
• 2 small cinnamon sticks, crushed or broken into pieces
• 2 to 4 bay leaves, crumbled
• 2 tablespoons whole cloves
• 1 tablespoon ground ginger

1. Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
2. Combine with other spices, mix. Store in tightly sealed plastic or glass container.

 Personal Notes:
-I did not use the "pink salt". Not because I am afraid of it, but because I would have to order it online to get it and I was too impatient!  I wanted pastrami as soon as possible.
-Keeping the grill/smoker at the optimal temperature was the most difficult part of this project. We used a remote thermometer to keep track.
-Follow the link for smoker tips!!

Strawberry Jam

I love making jam!  My local grocery store had a late summer sale and I just couldn't resist!  Fresh strawberries have such wonderful flavor.  I admit that I snuck a few while chopping the little guys up.

 Measuring out the "crushed" berries.

 

 The canning Bible!

 

Enjoying a schmear on homemade "no knead" bread. Couldn't ask for more!  Well, maybe a little butter..

Ball's Complete Book of Home Preserving
Strawberry Jam with Liquid Pectin
*Makes about eight 8-ounce (250mL) jars
3 and 3/4 cups          Crushed, Hulled Strawberries
4 tbsp                      Lemon Juice
7 cups                     Granulated Sugar
1 pouch                   3oz. Liquid Pectin

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, sugar and lemon juice in a 6- or 8-quart saucepan. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add liquid pectin. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes:
-Have pectin pouch already open and sitting upright in a glass for easy access.
-In retrospect I would have prepared the strawberries the day before.  Crushing them in advance and tossing them in the sugar to rest overnight would have pulled more juice from the berries and allowed the berries to mingle with the sugar better.  I've heard that this helps prevent "floating" fruit in your end product.
-Feel free to wear a pot holder "mitten" or some sort of heat protective glove while you stir.  A splatter on the wrist will NOT feel super great, I assure you.