@foodbyjenn: Homemade Pastrami – From Start to Finish 🥩🔥 This one’s a full process video because there’s no quick way to make real pastrami — but trust me, it’s worth every step. In this video, I’m walking you through the full recipe, from curing to smoking to slicing. It’s longer than my usual videos, so definitely save this post and come back to it when you’re ready to make your own. If you’re a food lover or just want to tackle something impressive at home, this recipe is for you. I’ll post a shorter, quick version later for anyone who just wants to see the transformation — but this one? This is for the real home chefs. #HomemadePastrami Pastrami Recipe for 6.5 lb Brisket Brine / Cure: • 3 quarts water (you may need more to fully submerge • ¾ cup Morton’s coarse kosher salt or 1⅓ cups Diamond Crystal kosher salt • 2 teaspoons pink curing salt (Prague Powder #1) • 1 cup granulated sugar • 2 tablespoons pickling spice • 1 tablespoon whole coriander seeds • 1 tablespoon whole yellow mustard seeds • 4 cloves garlic, minced Spice Rub: • ¼ cup ground coriander • 2 tablespoons freshly ground black pepper • 2 tablespoons smoked paprika @Jenniabs

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Tuesday 14 October 2025 22:41:03 GMT