Sous Vide Pastrami Recipes

SOUS VIDE AND SMOKED EAST COAST PASTRAMI

Steps:

• Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
• Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
• Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
• After brining, pull the brisket out of the container and rinse under cold water.
• Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
• Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
• Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
• Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
• Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

SOUS VIDE PASTRAMI

Steps:

• In a large vacuum sealable bag or zipper-top bag, add all ingredients for brine and stir to combine. Add the brisket to the bag. If using a vacuum sealable bag, place top into vacuum sealer and simply seal, do not vacuum seal.
• Place the sealed brisket in brine in the fridge for 7 days, flipping every day or so to keep the brine mixed.
• After the brine is done, remove the brisket from the bag and pat dry with paper towels. Discard the brine.
• Fill and preheat your water bath to 140 °F using your immersion circulator.
• Add all ingredients for the rub to a small plastic bag. Place on a cutting board. Using a meat tenderizer or simply a pint glass, gently pound the spices to break them open a bit.
• Season the brisket with the rub, evenly distributing it with your hands.
• Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours.
• Remove the brisket from the water bath and bag.
• Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours.
• Remove to a cutting board and slice thinly to serve.