Homemade Pastrami from Scratch | Beef Belly Pastrami Cure & Smoker Cook скачать в хорошем качестве

Homemade Pastrami from Scratch | Beef Belly Pastrami Cure & Smoker Cook

🥩 Homemade Pastrami from Scratch (Beef Belly) This is a full beef belly pastrami cook from start to finish — curing, smoking, finishing and slicing — done properly, with no shortcuts. Most pastrami videos skip over the curing details or gloss over the finishing process. In this video, I walk through the exact cure recipe, how long to cure, how the meat was prepared on cook day, and how it was smoked and finished for a tender, sliceable pastrami. This cook was done as part of Sinclair Saturday, using beef belly instead of brisket for a richer, more forgiving pastrami. 🧂 PASTRAMI CURE RECIPE (DRY CURE) Meat: Beef belly (approx. 3.16 kg) Cure Ingredients: 75 g kosher salt 50 g brown sugar 7.9 g Prague Powder #1 (6.25% curing salt) 2 tbsp cracked black pepper 2 tbsp coriander seed, lightly crushed 2 tsp garlic powder 2 tsp onion powder 1 tsp smoked paprika Cure quantities are calculated by weight — always measure curing salt accurately. 🥩 CURING METHOD Thoroughly mix all cure ingredients so the curing salt is evenly distributed. Pat the beef belly dry and apply the cure evenly over all surfaces. Place into a zip-lock bag or loose vacuum bag (do not vacuum tight). Refrigerate for 6–7 days, flipping the meat once per day to ensure an even cure. 🚿 COOK-DAY PREP (PASTRAMI) Remove the beef belly from the cure. Rinse thoroughly under cold running water. Soak in fresh cold water for ~20–30 minutes to balance surface salt. Pat completely dry with paper towel. Apply a classic pastrami rub before smoking. My pastrami rub recipe is: 4tbs course black pepper 2tbs course tasmanian pepperberry 2tbs brown sugar 1tbs course corriander seeds 2tsp garlic powder 2tsp mustard powder 2tsp onion powder 🔥 SMOKER SETUP & COOK METHOD Equipment Smoker: Masterbuilt Gravity Series Shelf: Middle rack Water pan: Yes (half full with hot water) Pit Settings Temperature: 230–240°F / ~110–115°C Cook style: Low and slow Wood Choice Oak – clean, beef-forward smoke Cherry – colour and mild sweetness ⏱️ COOK PROCESS Pastrami goes onto the smoker at 230–240°F. Smoked until a solid bark forms and internal temperature reaches ~70°C. Wrapped with a small amount of beef stock and returned to the smoker. Cooked until internal temperature reached the high 80s, low 90s °C, probing tender. Rested, then refrigerated overnight before slicing. 🔪 SLICING & SERVING Slice thin across the grain once fully chilled Ideal for: Reubens Pastrami on rye Gently reheated with steam 🔔 MORE COOKS COMING This video is part of Sinclair Saturday series. If you enjoyed it, subscribe — more BBQ, curing and smoking cooks are on the way. music: Music: Push & Pull Musician: KTEE (from Audiio)