📝 About This Recipe
This recipe takes the soul of a classic New York deli staple and transforms it into a portable, flavor-dense snack that is both smoky and deeply savory. By curing lean beef in a traditional brine of coriander, garlic, and cloves before a long, low-temperature smoke, we achieve that unmistakable pastrami profile with a satisfyingly chewy jerky texture. The signature heavy coating of cracked black pepper and toasted coriander seeds provides a bold, aromatic bite that sets this apart from any store-bought variety.
🥗 Ingredients
The Meat
- 3 pounds Beef Eye of Round or Bottom Round (trimmed of all visible fat and sliced 1/8 inch thick with the grain)
The Pastrami Cure
- 1 cup Water (filtered)
- 1/2 cup Dark Brown Sugar (packed)
- 3 tablespoons Kosher Salt
- 1 teaspoon Pink Curing Salt #1 (essential for food safety and pink color)
- 6 cloves Garlic (smashed and minced)
- 2 tablespoons Pickling Spice (toasted and lightly crushed)
- 1 teaspoon Liquid Smoke (omit if using a real wood smoker)
The Signature Rub
- 3 tablespoons Black Peppercorns (coarsely cracked)
- 2 tablespoons Coriander Seeds (toasted and coarsely cracked)
- 1 tablespoon Mustard Seeds (yellow or brown)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Onion Powder
👨🍳 Instructions
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1
Place the beef in the freezer for 45-60 minutes until firm but not frozen solid; this makes slicing thin, uniform strips much easier.
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2
Using a sharp chef's knife or a meat slicer, cut the beef with the grain into 1/8-inch thick strips about 1 inch wide.
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3
In a medium saucepan, combine the water, brown sugar, kosher salt, pink curing salt, garlic, and pickling spice. Heat over medium until sugar and salts are fully dissolved.
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4
Remove the brine from heat and let it cool completely to room temperature. This is crucial to avoid 'cooking' the raw meat prematurely.
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5
Place the beef strips in a large gallon-sized resealable bag or a non-reactive glass bowl. Pour the cooled brine and liquid smoke (if using) over the meat.
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6
Massage the bag to ensure every strip is coated. Refrigerate for at least 24 hours, or up to 48 hours for maximum flavor penetration.
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7
While the meat cures, prepare the rub by pulsing the peppercorns, coriander seeds, and mustard seeds in a spice grinder or crushing them with a mortar and pestle until they are coarse (not a fine powder). Mix with paprika and onion powder.
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8
Drain the beef strips in a colander, discarding the marinade. Pat each strip very dry with paper towels. Removing excess moisture is key for the jerky texture.
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9
Lay the strips flat on a baking sheet and generously press the 'Signature Rub' onto both sides of the meat. The spices should form a visible crust.
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10
Preheat your smoker or oven to 160°F (70°C). If using an oven, place a wire rack over a baking sheet to allow for airflow.
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11
Arrange the strips on the smoker racks or wire racks so they are not touching. Smoke or dehydrate for 4 to 6 hours.
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12
Check for doneness: the jerky is ready when it bends and cracks but does not snap in half. It should be dry to the touch but still slightly flexible.
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13
Remove from heat and let the jerky rest at room temperature for 1 hour to allow any remaining internal moisture to redistribute.
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14
Store in an airtight container or vacuum-sealed bag. For long-term storage, keep in the refrigerator or freezer.
💡 Chef's Tips
For the best results, use a lean cut like eye of round; fat does not dehydrate and will cause the jerky to spoil faster. Always toast your whole coriander and peppercorns in a dry skillet for 2 minutes before crushing to unlock the aromatic oils. If using an oven that doesn't go as low as 160°F, prop the door open slightly with a wooden spoon to lower the temp and increase airflow. Don't skip the pink curing salt (Prague Powder #1); it provides the classic pastrami flavor and ensures the meat stays safe during the long, low-temp cook. Slicing with the grain results in a chewier, traditional jerky; slicing against the grain makes it more tender and 'bite-through'.
🍽️ Serving Suggestions
Serve alongside a sharp, aged white cheddar and some spicy brown mustard for dipping. Pair with a cold, malty Rye Ale or a crisp Pilsner to cut through the heavy black pepper. Coarsely chop a few pieces and use them as a unique, smoky garnish for a Loaded Bloody Mary. Include it in a 'Deli-Style' charcuterie board with pickled green tomatoes and rye crackers. Pack it for a high-protein snack on hiking trips—it's much more satisfying than standard trail mix.