My PASTRAMI SANDWICH Recipe - First Attempt To Making The Iconic Montreal Smoke Meat Staple

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese reduces calories while maintaining flavor.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

Prepare a brine with 10 liters of water and 10 g of pink curing salt for 11 lbs of beef brisket.

Add 1 cup of black peppercorn, 1 tbsp of cloves, 5 bay leaves, 1 cup of coriander seeds, and 1 tbsp of fennel seed to the brine.

Include 1 cup of orange dried peel into the brine mixture.

Submerge the beef brisket into the brine and let it cure for 7 days (creator mentions breaking the rules and checking at 4 days).

After 4 days, season the brisket with Montreal steak spice and black pepper.

Smoke the brisket at 110°C for 10 to 12 hours until it reaches an internal temperature of 93-95°C.

Lather ghee on the brisket before returning it to the smoker to develop crispy edges.

Check the internal temperature of the brisket, which should be around 70°C before smoking again until it reaches 93-95°C.

Slice the smoked brisket for the sandwich.

Prepare the sandwich with two slices of rye bread, a mixture of mustard and grainy mustard, and layer with the brisket.

Serve the sandwich with pickles on the side and Arby's horsey sauce.

Equipment Needed

Spice Level:

Allergens