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Beef Naval Pastrami
A beef belly is cured in a pastrami brine for a week then smoked with hickory until butter tender.
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Prep Time
7
days
d
Cook Time
6
hours
hrs
Total Time
7
days
d
6
hours
hrs
Course
Main Course
Cuisine
American
Calories
475
kcal
Ingredients
1
Beef belly
about three pounds
1
gallon
water
5
tbsp
Morton Tenderquick
3
tbsp
McCormick's Pickling Spice
3
tbsp
black pepper
3
tbsp
coriander
Instructions
Combine the water, Morton Tenderquick and Pickling spice.
Add the beef belly to the curing brine and allow to soak in the refrigerator for a week.
Remove the belly from the brine, rinse with cold water and pat dry with paper towels.
Season the belly with black pepper and coriander.
Smoke the belly at 250F with hickory for four hours.
Tightly wrap the belly in aluminum foil and smoke for another two hours or until probe tender. Internal temperature will be roughly 205F.
Notes
This is my favorite way of cooking a beef belly and the technique is super simple as long as you have some patience!
Keyword
Beef Belly Pastrami