Beef Naval Pastrami
A beef belly is cured in a pastrami brine for a week then smoked with hickory until butter tender.
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!