7 Day Pastrami Brine Recipe
A bold, flavorful pastrami brine made with toasted spices, garlic, and curing salt to fully season beef short ribs from the inside out. This 7-day curing process builds deep, classic pastrami flavor and sets the foundation for an unforgettable smoked finish.
Equipment
- 1 Large Brining bucket Or large food safe container
Ingredients
Brine Ingredients
- 1 1/2 gallons water
- 3 cups Kosher Sea Salt
- 1 1/2 cups Granulated White Sugar
- 2 tbsp Pink Salt (sodium nitrite)
- 10 Garlic Cloves Crushed
- 8 1/2 lbs. ice
Pickling Spice
- 1 tbsp Coriander Seeds
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 1 tbsp Juniper Berries
- 1 Small Cinnamon Stick, Crushed
Instructions
- Preheat a skillet over medium heat. Toast the coriander and peppercorns just until fragrant. Be careful not to burn them. Place the heated spices in a cloth kitchen towel. Fold the towel over the spices and crack the pieces with a meat mallet, rolling pin or heavy skillet.1 tbsp Coriander Seeds, 1 tbsp black peppercorns
- Combine the toasted spices with the remaining spices. Store in a sealed container.1 tbsp mustard seeds, 1 tbsp allspice berries, 1 tbsp whole cloves, 1 tbsp Juniper Berries, 1 Small Cinnamon Stick,
- Combine all the brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.1 1/2 gallons water, 3 cups Kosher Sea Salt, 1 1/2 cups Granulated White Sugar, 2 tbsp Pink Salt, 10 Garlic Cloves
- Add the ice to a larger brining bucket. Por the brine mixture over the ice. Stir to melt the ice.8 1/2 lbs. ice
- Trim excess fat and silver skin off short ribs and add to the bucket of brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 7-10 days.
Notes
Makes enough brine for 2 whole 4-bone beef chuck short rib plates.