Nitrate-Free Paleo Pastrami: Homemade Recipe and Tips

How to make pastrami at home — a nitrate-free, refined sugar-free recipe that rivals (and may even beat) store-bought pastrami.

Reuben fans: have you tried making your own pastrami? If you like a satisfying kitchen project, homemade pastrami is immensely rewarding.

If you followed my tutorial on how to brine corned beef, this process will feel familiar. I prepare both corned beef and pastrami without pink curing salt and without refined sugar.

Commercial pastrami usually uses pink curing salt, which supplies sodium nitrite. This recipe avoids that and uses natural ingredients to develop flavor. If you want to skip nitrates or refined sugar, or simply enjoy curing meat at home, this nitrate-free pastrami is for you.

Because the beef needs to brine for 5–7 days, plan ahead if you want the pastrami ready for a specific date.

What is Pastrami?

Pastrami is a cured beef roast: it’s brined, seasoned, smoked (or roasted), and traditionally finished by steaming. The method dates back to Romania as a way to preserve meat before refrigeration.

Pastrami is usually sliced thin after chilling and served in sandwiches. The Reuben — rye bread, sauerkraut, Swiss cheese, and Russian dressing — is the classic pastrami application, but a simple hot pastrami and cheese sandwich is just as delicious.

While smoking is traditional and gives the best flavor, oven-roasting can produce excellent results as well; both options are included below.

What Type of Beef to Use

Traditionally pastrami uses brisket or a shoulder roast. I’ve also had success with tri-tip. Choose a large, boneless fatty roast with good marbling so the finished pastrami stays moist and flavorful.

Difference Between Corned Beef and Pastrami

The main distinction is the cooking method. Both begin with a similar brine, but corned beef is typically boiled, yielding a very tender, often shreddable texture. Pastrami is smoked and then steamed (or roasted), producing the firm, sliceable deli texture associated with classic pastrami. If you prefer to skip brining, you can buy a pre-brined corned beef and cook it using pastrami methods to approximate the result.

Homemade pastrami takes some planning but the steps are straightforward. Here’s an overview.

Three Easy Steps

Step 1: Make the brining liquid.

Step 2: Brine the beef for 5–7 days.

Step 3: Smoke or bake the beef, then chill and slice.

How to Make Pastrami

Step 1: Prepare the Brine

Gather whole mustard seed, juniper berries, black peppercorns, whole cloves, coriander seed, red pepper flakes, and bay leaves. This pickling spice mix is standard for brining beef for corned beef or pastrami.

You can blend the spices yourself or use a premade pickling spice if you prefer. Check store mixes for ingredients you like.

Toast the spices in a small skillet over medium-low to medium heat for 1–2 minutes, stirring occasionally, to release their aromatics.

Transfer the spices to a mortar and pestle and crush them lightly — they don’t need to be finely ground; crushing releases flavor.

In a large pot combine 1 gallon of water, the toasted crushed spices, 1 cup kosher salt, and 1/2 cup coconut sugar (or brown sugar). Bring to a rolling boil, then remove from heat and stir in 1/2 cup honey. Cool the brine completely before refrigerating.

Step 2: Brine the Beef

Place the beef in a large sealable container. Depending on size, you may need to cut the roast and use two containers. Pour the chilled brine over the beef until it is fully submerged. Seal and refrigerate for 5–7 days.

Step 3: Cook the Pastrami

Traditional pastrami is smoked, but oven-baking works well too.

Smoker instructions: Preheat the smoker to 225°F. Rinse the meat, pat dry, and place it in the smoker. Smoke for about 6–9 hours, or until the internal temperature reaches 200°F. Smaller roasts will take less time, so rely on an internal thermometer.

Oven instructions: Preheat the oven to 300°F. Rinse and pat the beef dry, place it in a roasting dish or on a baking sheet, and roast about 1 hour per pound (for example, a 3-pound roast will take about 3 hours) until the internal temperature reaches 200°F.

Use a meat thermometer for the best result. Let the meat cool, wrap in foil, and refrigerate until fully chilled. Slice thin for sandwiches when cold, or serve hot if you prefer.

Note: the oven method described here is a straightforward roast rather than a traditional braise. For a more classic approach, roast the meat on a wire rack over a shallow pan with some of the brine, cover with foil, and roast until it reaches 200°F.

After cooling to room temperature, wrap in foil and chill thoroughly before slicing thin. This yields neat deli-style slices ideal for sandwiches.

For my Reuben I use gluten-free bread, sauerkraut, and Russian dressing; Swiss cheese is a classic addition if you want a toasted hot sandwich.

What to Serve with Pastrami

• Sauteed broccoli and mushrooms with crispy bacon and Parmesan
• Classic potato salad
• Quick pickled vegetables
• Hawaiian-style macaroni salad

I hope you enjoy this nitrate-free pastrami — it’s flavorful, satisfying, and perfect for sandwiches or a special meal.