House Smoked Pastrami Trio
🍳 smoker
⏱ 780 min
🍽 serves 10
📋 19 ingredients
Nutrition per serving
810
calories
40.1g
protein
78.9g
carbs
39.2g
fat
Ingredients per serving
- 2.0 each mini deli rolls
- 0.4 oz beef brisket
- 0.4 each duck breast
- 0.2 lbs lamb shoulder
- 0.2 oz Black Pepper
- 0.2 tbsp smoked Maldon salt
- 0.1 tsp Kosher Salt
- 0.1 tbsp coriander seeds
- 0.1 oz cumin seeds
- 0.1 oz garlic powder
- 0.1 oz Onions
- 0.1 cup cornichons
- 0.1 oz cashew horseradish crème
- 0.1 cup pickled mustard seeds
- 0.1 tsp cracked pepper
- 0.05 oz brown sugar
- 0.05 oz mustard seeds
- 0.05 cup whole-grain Dijon mustard
- 0.05 cup fig jam
Method
1. Mix kosher salt, brown sugar, black pepper, coriander seeds, cumin seeds, and garlic powder to create the curing mix.
2. Rub the beef brisket, duck breasts, and lamb shoulder with the curing mix, ensuring they are evenly coated. Place in airtight containers or wrap tightly in plastic wrap.
3. Refrigerate the meats for 24 hours (Sunday).
4. Preheat your smoker to 200°F.
5. Remove the cured meats from the refrigerator and let them come to room temperature for about 1 hour.
6. Place the beef brisket, duck breasts, and lamb shoulder in the smoker. Smoke the beef brisket for 12 hours, the duck breasts for 6 hours, and the lamb shoulder for 10 hours (Wednesday).
7. Once smoked, remove the meats from the smoker and let them rest at room temperature for 30 minutes.
8. Slice the pastrami paper-thin and arrange on a serving board or platter (Thursday).
9. Prepare pickled mustard seeds, sumac onions, and cornichons. Place these alongside the sliced pastrami.
10. Warm mini deli rolls in a low oven or on a blech until just heated through.
11. Serve the pastrami with cashew horseradish crème, whole-grain Dijon mustard, fig jam, pickled mustard seeds, and smoked Maldon salt. Garnish with micro mustard leaves.
