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

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 used smoker : kamado big joe 2 https://www.kamadojoe.com/collections... Thermometer : inkbird https://www.ink-bird.com Fork : Tridens https://www.tridens.fr Music under licence Artlist.io license #432000 #Smokedmeat #pastrami #katzsdelicatessen #schwartzmontreal #reubensandwich #beefpastrami