The Fatted Calf’s Pocket Pastrami Jerky
When the wicked craving for a stacked pastrami on rye hits, you simply have to find one. Unfortunately, New York-style delis are in short supply here in Northern California, which is why your party host and all-around meat fan will appreciate a batch of this portable dehydrated beef brisket. Studded with coriander seeds, this pocket pastrami from Taylor Boetticher and Toponia Miller’s new book, “Jerky: The Fatted Calf’s Guide to Preserving & Cooking Meaty Goods” (Ten Speed Press, $22), more than hits the spot, without the calorie overload. Wrap with twine and tell him to store it in a cool, dark spot for up to four weeks; www.fattedcalf.com.
The Fatted Calf’s Pocket Pastrami Jerky
INGREDIENTS
1 tablespoon coriander seed 1½ teaspoons black peppercorns ¼ teaspoon cumin seed 1½ teaspoons yellow mustard seed 2 pounds well-trimmed beef brisket, sliced 1⁄8 to ¼-inch thick against the grain
1 tablespoon plus 1½ teaspoons fine sea salt
1 tablespoon plus 1 teaspoon brown sugar
1tablespoon unsmoked Spanish paprika
¼ teaspoon cayenne
DIRECTIONS
In a dry skillet over low heat, toast the coriander, peppercorns, cumin and mustard seeds until fragrant.
Allow to cool to room temperature.
Using a spice grinder, pulverize to a fine powder.
Place the sliced beef in a shallow bowl or container. Season with the salt, then add the ground spices, the brown sugar, paprika and cayenne. Using your hands, mix well to evenly coat the slices. Let stand at room temperature for 20 minutes to allow the sugar and salt to dissolve, then mix again. Cover and refrigerate for at least 3hours or up to overnight. When you are ready to dry the beef, remove the meat from the refrigerator. Place the slices on the racks of a dehydrator, making sure no slices overlap. Set the temperature to 145degrees. Insert the racks into the dehydrator, leaving as much space as possible between them. Dehydrate for about 2½ hours, until the slices are firm but still pliable, rotating the racks from front to back halfway through to ensure even drying.
Allow the pastrami jerky to cool at room temperature. Transfer to a covered container that allows a bit of airflow and store in a cool, dark place for up to 4weeks.
— From “Jerky: The Fatted Calf’s Guide to Preserving & Cooking
Dried Meaty Goods” by Taylor Boetticher and Toponia Miller