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Beef Belly Pastrami

Beef Belly Pastrami

A beef belly is cured in a pastrami brine for a week then smoked with hickory until butter tender.
Prep Time 7 d
Cook Time 6 hrs
Total Time 7 d 6 hrs
Course Main Course
Cuisine American
Calories 475 kcal


  • 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


  • 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.


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