Had a go at making our own Pastrami a couple of weeks ago….Came out pretty nicely and the colder it has got the better the flavour it has developed..not that it lasted very long or that there’s any left now ….we will be doing this again
1/4 cup kosher salt
1/4 cup paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced
Grind up the coriander seeds, peppercorns and mustard seeds coarsely. Add the rest of the ingredients and mix.
Soaked the corned beef for a few hours to get some of the salt out of the meat (or it is too salty) then put the rub all over the outside to form a crust.
We hot smoked it…put the smoker in the BBQ – we used Manuka chips to smoke it (basically needs to be a mild smoke).
Once the internal temp of the meat is 165 F then it’s absorbed the amount of smoke it will need.