Home Made Pastrami – Mongrel Style
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon sweet paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon chilli powder OR crushed chilli flakes (Slightly less mongrel!)
Buy a Black Onyx Silverside from Super Butcher!
Make the rub by whisking together all the spices, being careful to make sure there are no lumps in the brown sugar. Rinse the meat under the tap, pat it dry with paper towels, coat it with a small amount of canola oil, apply the rub liberally, about 4 tablespoons per dinner plate of meat surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. Don’t wrap it. Just let it dry…..
Left over rub can be used next time. Store in an air tight container.
Set up your smoker to 225°F. Pick your wood. I like iron bark or cherry.
Smoke it until you get a internal temp in the thickest part of the meat of at least 165℉ …… but I would be taking her about 203℉
You should then let it cool in the fridge until tomorrow.
Slice it up thin against the grain and eat THICK on rye if you are traditional or white bread with some butter…