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Homemade Pastrami Lunch Meat

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Do you love pastrami, but hate the chemicals and preservatives used in store-bought deli meat? Make your own homemade pastrami lunch meat instead. It’s healthier, tastes so much better and costs just a fraction of the price.

After making my corned beef the other day, I decided to try making homemade pastrami lunch meat. I’ve never done it before and after trying it out, I don’t know why.

Homemade Pastrami lunch meat is so much better than the store-bought version and I can’t see buying it again when it’s so simple to prepare. Homemade Pastrami Lunch Meat

Don’t be scared when you see the time frame below, like all good things, it does take some time to make your own, but the results are amazing and so worth the effort that it takes.

My 3 to 4 lb. roast yielded about 3 weeks worth of lunch meat for my family. I separated it into 3 portions. I kept 1 package in the refrigerator and just wrapped the rest into wax paper and threw it into a couple of freezer bags to save for another time.

So, what are you waiting for? Pull out some beef and get cooking!

Here’s the recipe –

Homemade Pastrami Lunch Meat 2Supplies Needed:

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  • Large Bowl
  • Measuring Cups
  • Measuring Spoons
  • Large Baking Sheet
  • Large Steam Pot
  • Meat Slicer or Sharp knife

(get my homemade corned beef recipe here)

Homemade Pastrami Lunch Meat

Homemade Pastrami Lunch Meat

Prep Time: 20 minutes
Cook Time: 4 hours
Refrigeration Time: 3 days
Total Time: 3 days 4 hours 20 minutes

Ingredients

  • 1 - 3 to 4 lb. corned beef
  • 3 tablespoons black pepper
  • 1 tablespoon mustard powder
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Instructions

Day One:

Desalinate the corned beef: Place the corned beef into a large bowl. Cover with cold water. Refrigerate for 24 hours.

Day Two:

Drain the water from the corned beef. Place the beef on a large baking sheet.

Combine all of the spices into a small bowl. Rub all over the beef, making sure to cover ever inch of the meat. Cover with plastic wrap.

Return the corned beef to the refrigerator. Refrigerate for 24 hours.

Day Three:

Preheat the oven to 225 degrees Fahrenheit.

Place the seasoned meat into the oven and cook for 2 to 3 hours. Remove from the oven.

Move the meat into a steam pot. Add 2 to 3 cups of water.

Place on the stove and turn heat to medium-low. Steam for 1 hour. Remove from heat.

Refrigerate for 24 hours.

Day Four:

Remove the meat from the refrigerator and slice using a meat slicer or very sharp knife.

Enjoy your homemade pastrami lunch meat! I like to eat my pastrami with provolone cheese on rye bread smeared with ketchup and horseradish. It's so yummy and definitely worth the effort!

Refrigerate some to eat this week and wrap the rest in wax paper. Put the extra into a freezer bag and place in the freezer for up to 3 months.

Homemade Pastrami Lunch Meat 3Enjoy!

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