Pastrami Seasoning Recipe

Difficulty: Easy | Makes: About 2 cups

Pastrami is a Romanian specialty adapted from Turkish basturma—spiced, pressed, and dried meat—brought to the United States by immigrants in the late 19th century.

INGREDIENTS
  • 1/2 cup kosher salt
  • 1/2 cup molasses (not blackstrap)
  • 1/2 cup chopped garlic
  • 1/4 cup finely chopped fresh ginger
  • 1/4 cup sugar
  • 2 tablespoons crushed coriander
  • 2 tablespoons crushed fennel seeds
  • 1 tablespoon each coarsely ground black and white pepper
  • 2 teaspoons allspice
  • 1/2 teaspoon ground cloves
INSTRUCTIONS
  1. Combine 1/2 cup kosher salt, 1/2 cup molasses (not blackstrap), 1/2 cup chopped garlic, 1/4 cup finely chopped fresh ginger, 1/4 cup sugar, 2 tablespoons crushed coriander, 2 tablespoons crushed fennel seeds, 1 tablespoon each coarsely ground black and white pepper, 2 teaspoons allspice, and 1/2 teaspoon ground cloves. Blend in a food processor until a wet, chunky paste is obtained. Use to cure and smoke beef brisket for pastrami. Store the pastrami seasoning refrigerated in an airtight container up to two weeks.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.