Summary

Ingredients

• 1 flank steak

For the spice mix: (curing mix)

• 20 g curin salt
• 1 tablespoon coriander seeds
• 20 g pepper, your choice
• 50 g suar, brown
• 1 tablespoon garlic powder
• 1 teaspoon ginger powder

For the rub:

• 3 tablespoon pepper, colored, coarsely crushed
• 3 teaspoons coriander seeds, coarsely crushed
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 0.25 teaspoon ¼ ginger powder

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Instructions

1. All spices, especially the curing salt, always relate to 1 kg of meat. For larger or smaller quantities of the flank steak, the quantity must be calculated accordingly.
2. First of all, the meat must be cured. I prefer dry curing in a vacuum. To do this, mix the ingredients for the curing mixture in a bowl. Cover the meat generously and press the mixture on well. Then vacuum seal the meat. Store the meat per cm of meat thickness in the refrigerator for 1 day, turning once a day in the morning and evening.
3. Thoroughly rinse the meat in cold water after removing it from the vacuum. Then soak the meat in cold water for 1 hour. Change the water after the first 30 minutes.
4. Mix the pastrami rub with the remaining spices. Season the meat with it and smoke it in the smoker at approx. 110 - 115 degrees until the core temperature of 69 degrees is reached. I use a digital grill thermo that is placed in the thickest area of the meat. For me, the meat took about 3 hours to reach 69 degrees.
5. When the meat has cooled down, vacuum seal the meat again and store it in the refrigerator for another 3 - 5 days. Then it tastes even better. Of course, you can also enjoy it right away.
6. The flank steak contains approx. 180 Kcal per serving.