Smoked Lamb Pastrami (Recipe)
Delicious smoked pastrami made from grass fed lamb or goat shoulder.
Servings: 8 servings
Calories: 247kcal
Cost: 20
Equipment
- Smoker
- large stock pot
Ingredients
For the brine
- 3 quarts water
- 260 grams salt roughly 1 cup + 2 tablespoons
- 1 oz pink curing salt sodium nitrite
- 3 Tablespoons pickling spice
- 2 cups dark brown sugar
- 1 large yellow onion sliced
- 3 dried bay leaves
- 1 bulb garlic halved horizontally
Spice coating
- 1/4 cup coriander seeds
- 1/4 cup whole black peppercorns
Instructions
Brining
- Combine the ingredients for the brine and bring to a simmer in a stock pot. After the mix boils, chill completely, then immerse the lamb in the brine and weight it down in a container large enough to fit the ham. Keep the shoulder in the brine for 5 days, then remove.
Smoking
- Transfer the lamb to a 250F smoker for 2-2.5 hours or until it reaches an internal temperature of 150F. From here, the ham can be chilled until the day it will be served, and will keep refrigerated for 5 days.
- To make slicing easier, cut the whole muscles off the bone.
- To serve, using a sharp, long knife, cut thin slices of the pastrami. Heat the pastrami in a pan for sandwiches, serving alongside eggs, or whatever else you like.
Notes
Lamb or goat shoulder can be smoked just like a ham, but will have slightly more fat.
Nutrition
Serving: 4oz | Calories: 247kcal | Carbohydrates: 63g | Protein: 1g | Fat: 14g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 300mg | Potassium: 250mg | Fiber: 4g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg