Homemade pastrami
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade cured and smoked pastrami with warm spices and a peppery bark, sliced thin and served on bread with pickles and sauerkraut. A week-long project with rewarding results.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2.25 kg | 5 pounds flat brisket
- 1 x 10 litre container
- 4 cups wood chips ((Oak or Alder))
- 1 large roasting tray with a rack
- Foil
- 5 litres | quarts hot water
- 30 g | 2 tbsp Prague Powder no 1
- 600 g | 1 pound 5 oz salt
- 250 g | 9oz brown sugar
- 2 tbsp ground black peppercorns
- 2 tbsp ground coriander seeds
- 2 tbsp allspice
- 1 tbsp ground ginger
- 2 bay leaves
- 2 thyme sprigs
- 30 g | 1/4 cup tbsp black peppercorns
- 2 tbsp coriander seeds
- 1 tbsp Demerara ((Turbinado) sugar)
- 2 tsp smoked paprika
- 1 1/2 tsp garlic granules
- 1 tsp mustard powder
- 1 tsp Ancho chilli powder
- Rye bread
- mustard
- pickles
- Sauerkraut
At a glance
PER SERVING · TIME 7560M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 120h
- Cook
- 6h
- Sodium
- 24724mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 774mg
- Calcium
- 130mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7200M
- SODIUM
- 24724MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.