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00:00:00 – 00:16:32
The video demonstrates the process of making beef pastrami using a unique brining method involving sauerkraut juice, celery juice, and a blend of traditional spices. It emphasizes the importance of proper brining, smoking, and steaming techniques to achieve flavorful and tender pastrami. The use of celery juice as a substitute for pink curing salt is highlighted. The speaker stresses the significance of experimenting with spice rubs and not opening the smoker too often during cooking. The end result is a delicious and juicy pastrami dish that can be enjoyed fresh or frozen for later consumption. The overall focus is on preparing a flavorful and well-cured beef pastrami following traditional methods with a twist of unique ingredients.
00:00:00
In this segment of the video, the host is at his house in coastal Connecticut, demonstrating how to make beef pastrami. He explains the process of separating a brisket into two sections, the flat and the point, emphasizing the importance of trimming excess fat. The host then prepares a brine using sauerkraut juice, celery juice, and traditional spices, and the brisket is left to brine in the fridge for about a week. This process helps in corning, pickling, and curing the beef.
00:03:00
In this segment of the video, the chef demonstrates making a flavored brine for meat. They combine quarter cup of sugar, 300 grams of salt, and various spices like juniper berry, mustard seeds, coriander, peppercorns, bay leaves, cinnamon, ginger, fennel seeds, cumin, and celery seed. The mixture is heated on low until the sugar and salt dissolve. The spices are then roasted in the oven at 350 degrees Fahrenheit until aromatic. The chef emphasizes the importance of not burning the spices.
00:06:00
In this segment of the video, the speaker adds raw sauerkraut juice to a sugary salty water mixture as the base. They then proceed to add celery juice and spices. The speaker strains celery juice using a juicer and pours it over the meat, along with the brine, to reach a gallon of liquid. The celery juice acts as a substitute for pink curing salt, aiding in the curing process. The end result after a week of the meat marinating will hopefully be pastrami.
00:09:00
In this part of the video, the speaker discusses the process of brining a brisket, patting it dry, and applying a spice rub. They talk about the importance of brining for flavor and experimenting with traditional curing methods. The video shows the preparation of a spice rub using a mortar and pestle, including pink and black peppercorns. The brisket is then smoked at 225 degrees until reaching an internal temperature of 150-160 degrees, with the option to finish cooking in the oven or a steaming vessel until reaching 200-206 degrees. The video also emphasizes the importance of not opening the smoker too often during cooking.
00:12:00
In this segment of the video, the content creator shows the process of smoking a brisket to an internal temperature of 155 degrees. Then, they move the brisket to a steam tray vessel in the oven to continue cooking until it reaches a temperature of 200-205 degrees, turning it into pastrami. The pastrami is steamed to break down connective tissues for tenderness. Finally, after resting, they slice and prepare sandwiches with the pastrami.
00:15:00
In this segment of the video, the speaker discusses making pastrami with an alternative to pink salt using celery juice and sauerkraut juice. They emphasize the flavors of coriander and mustard seed, proclaiming it to be delicious and a favorite. The process involves smoking, peppering, and spicing the corned beef, resulting in a tender and juicy dish when steamed to 206 degrees internal temperature. The speaker recommends eating it fresh or freezing it for later enjoyment. The video ends with the speaker talking about snow temperature for making snowballs and snowmen.