Pickled & potted meats


By Marcus Schnell on 22 November 2021
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I found, what became my pastrami recipe, in a website linked here https://kosherdosher4.blogspot.com/p/just-pastrami.html?m=. The recipe was great, but over my first 4 or 5 attempts, i made some tweeks. I have not found the complicated curing mix to make much of a difference in flavor. I simplified that and have made a few other, minor tweaks. But overall this is a wonderful recipe and process can be adapted to almost any kind of meat you would want to make pastrami out of.


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Meat typeBeef


  • Beef Brisket
  • Salt at 2.2%
  • Bulk pickling spices at 4%
  • Dark brown sugar at 1.8%
  • Crushed juniper berries at 0.5%
  • Cure 1 at 0.25%
  • Black pepper for rub
  • Ground corriander for rub
  • Chinese 5 spice for rub
  • Garlic powder for rub
  • Paprika or other pepper powder for rub


  1. Apply cure ingredients in a vacuum bag. Loosely seal, so that the spices can be worked around during occasional overhauling. Cure 6-8 weeks
  2. Rinse the bulk of the pickling spices off and pat the surface of the meat dry. Leave enough surface moisture, to help rub stick. Apply rub
  3. Cold smoke 10 hours over wood of choice
  4. Put meat back into a vacuum bag. Sous vide at 142⁰f, for 24-48 hours depending on meat type. Tri tip for example is 24 hours, while brisket is 48 hours.
  5. Chill meat in vacuum bag
  6. Touch up rub
  7. Hot smoke at a smoke temp of 200⁰f, to an internal temperature of 140⁰f