Pastrami Finished
This is the end of my experimenting with what to do with a piece of silverside. This is my progress:

  1. Boil the silver-side – in the pressure cooker, with pickling spices
  2. Cooking in the slow cooker, with pickling spices
  3. Rub with pastrami rub, leave for 24 hours, smoke to stall, rest, cool overnight, steam for 2 hours and cool again.
  4. And now the ultimate – combine the smoker and sous vide. Here the cooking is done in one day. It is soooooo good.


  • Big chunk of corned beef – a lot of effort here so it may as well be as big as possible to make sure that is worth it.

Pastrami Rub

  • 4 tbs fresh coarsely ground black peppercorns
  • 1 tbs freshly ground coriander seeds
  • 1 tbs coriander powder
  • 1 tbs brown sugar
  • 1 tbs paprika (smoked if available)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp mustard powder
  • 1/2 tsp yellow mustrad seeds


  1. Make up the rub by grinding with a stick mixer, coffee grinder or mortar & pestle. I have an attachment on my stick mixer which works brilliantly.
  2. These can be quite salty. Wash well and soak the meat in water in the fridge for a few hours to remove some of the saltiness. It’s a good idea to change the water a few times. Don’t skip this step, I have and was very sorry – way too salty!!!
  3. Dry the washed (and debrined) meat with paper towel. Press the rub into all sides, cover lightly with baking paper to allow it to dry out a bit and return to the fridge at least overnight to absorb the flavours.
  4. When ready set up the smoker, put the meat on a rack, add a meat thermometer. Watch the temperature, spritz regularly with apple juice and add a small amount of wood from time to time to keep up a thin stream of smoke.
  5. When the temperature reaches stall point, around 65°C, spritz, wait for and hour or so, the temperature won’t go up but it may take a bit more smoke.
  6. Remove the meat from the smoker and set aside until it is cool enough to handle and seal into a large vacuum bag.
  7. Place the meat in the sous vide set to 65°C.  Cook for 6 to 8 hours.
  8. Remove and refridgerate until the next day. If necessary can be consumed earlier.
    Pastrami In The Smoker