Pastrami differs from corned beef in two main ways: it’s smoked and it’s coated with a combination of crushed spices. Sous vide the pastrami for 10 – 12 hours after smoking in a large slow cooker until the meat is falling apart. Belted Galloway beef raised on the farm produces the most flavourful pastramis possible.


24 Cups of Water
2 1/4 Cups of Kosher Salt
1 1/2 Cups of Sugar
4 Tbs of Sodium Nitrite
1 1/2 Tbs Pickling Spice
3/4 packed cup of dark brown sugar
1/3 cup of honey
7 garlic cloves minced
1 Stick of cinnamon

1 – 5 lb. brisket, full side of short ribs (bone in), or inside round roast (fat cap left on)
2 Tbs of pickling spice

Combine all the brine ingredients in a pot large enough to hold the beef and bring to a simmer stirring until all of the salt and sugar are de solved.

Remove from the heat and allow the brine to cool to room temperature.

Inject 10% of the meats weight in brine into the meat

Place the beef in the brine and put a plate on top of it to keep it completely submerged – refrigerate for 3 days

Remove from the brine rinse and submerge into water for a 1/2 hour then pull out and completely dry.

Put the pickling spice for the meat into a coffee grinder and grind and pulse until coarsely ground. Coat evenly over the beef.

Cold smoke the pastrami for 3 hours and then smoke at 200 degrees until the pastrami reaches an internal temperature of 150 degrees

Vacuum pack the pastrami and Sous Vide cook at 225 degrees for 10 Hours. If you have used the short ribs pull out the bones while the meat is hot. Allow the pastrami to rest for 1/2 an hour and eat.