smoked salt

The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker. The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite). Both are sold online. It will take nearly a week to make, but the meat is mostly unattended. You could start it on Monday and have it ready for Sunday dinner. The pastrami — reheated and served with warm sauerkraut, or sliced on rye with mustard and sauerkraut — makes for superb cold-weather feasting. Keep it in mind as you plan for the Super Bowl or other occasions for feeding a crowd.

No-Smoker Pastrami

salt

kosher salt

sugar

brown sugar

Prague powder No. 1 (curing salt)

bay leaves

garlic,

cloves

black peppercorns

allspice

coriander seeds

black mustard seeds

black pepper

Place brisket in a gallon-size zipper freezer bag and set aside in a bowl or a large plastic container. Combine 3 tablespoons smoked salt, kosher salt, the sugars, Prague powder, bay leaves, garlic, cloves, crushed pepper, allspice and 1 tablespoon crushed coriander seeds in a large bowl. Add 2 cups boiling water. Let stand 15 minutes, stirring from time to time. Add 4 cups ice water to mixture, stir and pour into the bag with the meat. Add as much additional cold water as needed to fill the bag. Seal the bag, removing as much air as possible, and place in the refrigerator still in its bowl or container. Keep refrigerated for 5 days.

Remove meat from brine, rinse and pat dry with paper towels. Set meat on a rimmed baking sheet that has been lined with parchment paper. Toast remaining coriander seeds and the mustard seeds in a dry skillet. Mix with the remaining smoked salt and crush all together. Add the coarse pepper. Press this spice mixture into the surface of the meat all over.

Heat oven to 200 degrees. Place a rack in a rimmed baking sheet and cover rack with a piece of heavy-duty foil large enough to enclose meat. Punch some holes in the bottom of the foil for draining. Place meat on foil, wrap tightly and place pan in oven for 12 hours. Remove from the oven and let cool before refrigerating. At this point, pastrami will keep 10 to 12 days in the refrigerator.

To serve, place all or a portion of the meat, wrapped in foil, in a steamer basket over simmering water in a large pot. Steam until warm, 30 minutes. Slice thin and serve.

Smoked Salt

Prepare your smoker for cold smoking. Your target temperature should be under 80 degrees F.

Spread your salt out on a rimmed baking pan, or you can make your own pan by folding up the edges of aluminum foil.

Place the salt in the pan on the smoker, close the lid, and smoke for at least 4 hours. I recommend stirring every hour to agitate the salt and better allow all salt to be evenly exposed to the smoke.

Remove the salt from the smoker when it has reached your desired color and flavor. After 4 hours the salt will begin to yellow with a nice subtle smoke flavor, after 6 hours the salt will begin to brown,  and after 12 hours you&#x27;ll see significant color change and a more intense smoky flavor.

Top 2 smoked salt recipes from across the web

The most viewed smoked salt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Smoker Pastrami

Smoked Salt

Top 2 smoked salt recipes from across the web

The most viewed smoked salt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Smoker Pastrami

Smoked Salt

The most viewed smoked salt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine