Ny Deli Style Pastrami Recipes

Steps:

• Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or a large plastic container. Combine 3 tablespoons smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 tablespoon crushed coriander seeds in a large bowl. Add 2 cups boiling water. Let stand 15 minutes, stirring from time to time. Add 4 cups ice water to mixture, stir and pour into the bag with the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl or container. Keep refrigerated for 5 days.
• Remove meat from brine, rinse and pat dry with paper towels. Set meat on a rimmed baking sheet that has been lined with parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add the coarse pepper. Press this spice mixture into the surface of the meat all over.
• Heat oven to 200 degrees. Place a rack in a rimmed baking sheet and cover rack with a piece of heavy-duty foil large enough to enclose meat. Punch some holes in the bottom of the foil for draining. Place meat on foil, wrap tightly and place pan in oven for 12 hours. Remove from the oven and let cool before refrigerating. At this point, pastrami will keep 10 to 12 days in the refrigerator.
• To serve, place all or a portion of the meat, wrapped in foil, in a steamer basket over simmering water in a large pot. Steam until warm, 30 minutes. Slice thin and serve.

Steps:

• 1. Remove the corned beef from the package and rinse well. Set in a large bowl of water to soak in fridge for at LEAST 6 hours changing water a few times. This removes some of the salt and is important.
• 2. Drain and dry well.
• 3. Crush your spices in a mortar and pestal or spice grinder. Keep it coarse.
• 4. Cover the meat on all sides with the mix.
• 5. At this point you can go directly to the smoker or wrap it in plastic wrap and refrigerate over night.
• 6. Wen you are ready to smoke, set your smoker at 225.
• 7. Insert meat thermometer into the meat and place directly on the rack, fat side up.
• 8. Add your wood chips or pellets, light wood like apple is good. Hickory is too heavy. Change: I did one today and mixed some hickory with the apple, we liked it. Of course, it's a little heavier smoke taste. Fill you water holder.
• 9. Smoke until the internal temperature is 150. Probably 2 to 3 hours.
• 10. Remove from the smoker to a broiler pan or any pan with a rack. Put water in the bottom of the pan and cover tightly with foil.
• 11. Bake/steam in the oven at 250 until tender. Can take from 3 to 5 hours depending on size.
• 12. Can be served hot. To slice thin, chill overnight and slice on an electric slicer.