Shows only measured growth and past history (no predicted figures).
24 hours
+1%
7 days
+3%
30 days
+73%
View count history
View count (last 56 days): 9K → 15.6K
Editor's note
A professional-grade approach combining smoking and sous vide for pastrami with superior moisture and temperature control over traditional methods. Multiple temperature/timing options and cooking sequence choices offer flexibility for customizing prep workflows to meet different service needs.
Two techniques, one deli classic: a long smoke and a sous vide cook that gets you tender, juicy pastrami every time.
The rub is where the flavor lives: coriander, black pepper, and juniper, ground coarse and pressed into the meat before it hits the smoker. Then sous vide takes over, two ways depending on your timing:
147 °F / 64 °C for 48 hours, juicy and succulent (our favorite)
162 °F / 72 °C for 24 hours, lean and tender
You even choose the order: smoke then sous vide, or sous vide then smoke for a more pronounced smoke and a barkier crust. Both land you at delicious deli-style pastrami, best enjoyed sliced thin and piled on rye.
More recipes on chefsteps.com!
