No smoker required: this pastrami recipe is slightly less salty and made solely with a Nomiku.
Cooking right in the brine at a lower temperature yields a more succulent finished product. Considering that the 48-hour cook time and sous vide method pasteurizes food, we opt not to add Insta Cure No.1 as that makes the protein excessively red and tough.
Cooktime: overnight brine, 48 hours sous vide
- 1L Hot water
- 1L Ice
- 100g Kosher Salt
- 20g Caraway Seeds
- 10g Dill Seeds
- 50g Coriander Seeds
- 20g Black Pepper
- 10g Allspice Berries
- 5g Clove
- 4g Lapsang Souchong Tea or 5ml Liquid Smoke
- 4 bay leaves
In a large bowl mix the hot water and all of the brine seasonings together, once evenly incorporated add ice (too cool down), brisket, and let cure overnight in the fridge.
- Set up Nomiku and turn temperature to 59ºC (138ºF).
- Add brisket into a gallon sized zip bag or vacuum bag with 1 cup of brine, remove air, and cook sous vide for 48 hours. Cover water bath with saran wrap. Check in every 12 hours to make sure brisket is submerged. Add water to bath as needed.
- Remove bags from water and remove brisket, cut into thin slices. Assemble a sandwich with desired amounts of Pastrami on rye bread. We make an open faced sandwich with sharp cheddar, sauerkraut, dill pickle slices, and garlicky red cabbage puree.