Whole Muscle Cured Meats

Black Bark Pastrami

Classic Style Pastrami

What goes in it

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

Beef Brisket Flat

Weigh your brisket flat to calculate exact ingredient amounts.
Mix all dry cure ingredients together thoroughly.
Rub the cure mixture over the entire surface of the brisket, covering all sides evenly.
Place in a vacuum seal bag or zip-lock bag, removing as much air as possible. Alternatively, place in a non-reactive container and cover tightly.
Cure in the refrigerator for 1 day per pound of meat. Flip the meat daily to redistribute the cure. A 10 lb brisket needs 10 days.
After curing, remove from bag and rinse thoroughly under cold water to remove excess salt.
Soak in cold water for 1 hour, changing the water halfway through. This prevents the finished product from being too salty.
Pat dry and apply a heavy coat of coarse black pepper and ground coriander on all sides — this is the signature pastrami bark.
Let the brisket sit uncovered in the refrigerator overnight to form a pellicle (tacky surface).
Smoke at 225-275°F with cherry or oak wood until internal temperature reaches 165°F, then wrap in butcher paper.
Continue cooking until internal temperature reaches 203°F and the meat probes tender like butter.
Rest for at least 1 hour before slicing thin against the grain. Steam to reheat for the best deli-style texture.

Cherry · Oak · Hickory